Food Editor

Sheryl Julian

Julian is the food editor for the Globe, and was the longtime food writer and stylist for the Globe magazine. She trained at the Cordon Bleu schools in London and Paris and has edited or authored several books, including “The Way We Cook.”

Latest stories

Cooking tip from food editor Sheryl Julian


To make quick deviled eggs, bring a large saucepan of water to a boil. Meanwhile, prick each egg on the rounded end with a safety pin. Wih a slotted spoon, lower in the eggs. As the water returns to a boil, stir the water (this will set the yolks in the center). Let the water bubble steadily for exactly 10 minutes. Quickly transfer eggs to a large bowl of ice water. Use the back of a spoon to tap the shells to crack them. Remove a wide band of shell from each one. Return the eggs to the cold water until they are cold. Dry and remove the remaining shells. Halve crosswise and slice off a tiny bit from the rounded ends. Sprinkle with a tiny spoonful of mayonnaise, paprika, and parsley.

Behind the scenes

Preparing for lunch at Area Four with the president

By , Globe Staff

Michael Krupp kept the secret for a week and a half: The president was coming to his Kendall Square restaurant for lunch.

Cheap Eats

Outstanding seafood po’ boys at a tiny Newtonville spot

By , Globe Staff

Po-Boys’ seafood sandwiches are outstanding, as are the French fries and onion rings. There’s not much more than that on the menu.

Recipe for mashed potato cake


Recipe for mashed potato cake.