- Sheryl Julian was the Food Editor, reporter, stylist, and recipe developer for The Boston Globe for 30 years.
- She teaches food journalism at Boston University in the Masters in Gastronomy program.
- She is the co-author of "The Way We Cook," and editor of "The New Boston Globe Cookbook".
Sheryl Julian was the Food Editor, reporter, stylist, and recipe developer for The Boston Globe for 30 years, and is now a contributor for Simply Recipes. She teaches food journalism at Boston University in the Masters in Gastronomy program started by Julia Child and Jacques Pepin.
She began writing about food at The Washington Post, was the Food Editor of The Boston Phoenix, co-author of "The Way We Cook," and editor of "The New Boston Globe Cookbook." When she was The Boston Globe Food Editor, her sections and writing won various awards, including Best Newspaper Food Coverage from the Association of Food Journalists in 2015; nominated again in 2016.
Sheryl's favorite spice: "My favorite spice is baharat, a Middle Eastern blend of allspice, cinnamon, cloves, coriander, cardamom, cumin, paprika. I use it in many pots of soup and on chicken before roasting."
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