Recipes by Julianne | Thursday, January 26,2012

Grilled Southeast Asian wings

Though this recipe comes from New Orleans chef Emeril Lagasse, it utilizes classic Southeast Asian ingredients. 3 lbs. chicken wings, tips removed, then halved 4 scallions 2 T.

Recipes by Julianne | Thursday, January 26,2012

Grilled mexican wings, Sinaloa-style

By Julianne Glatz

This lusciously herbaceous-orange marinade comes from the Mexican state of Sinaloa by way of Chicago’s Rick Bayless. 4 lbs. chicken wings, tips removed and reserved for stock, cut

Recipes by Julianne | Thursday, January 12,2012

Basic instructions for cooking beets

By Julianne Glatz

Rather than boiling beets, most cooks prefer baking them: it’s easier, there’s less mess and they retain more flavor and nutrition. Preheat the oven to 375.If the beets have stems and

Recipes by Julianne | Thursday, January 12,2012

Borscht

By Julianne Glatz

Aside from pickling, the best-known beet preparation has long been borscht, a soup that originated in Eastern Europe and Russia. It’s particularly associated with Ashkenazi Jews (Jews who liv

Recipes by Julianne | Thursday, December 29,2011

Gougres

Burgundian cheese puffs

By Julianne Glatz

These cheese puffs hail from France’s Burgundy region. They’re a traditional accompaniment to red wine, but make an outstanding pairing with Champagne. tsp. kosher or sea sal

Recipes by Julianne | Thursday, December 29,2011

Chocolate truffles

By Julianne Glatz

Champagne pairs deliciously with sweets, especially chocolate. 12 oz. good quality bittersweet or semisweet chocolate 1 c. unsalted butter 9 large egg yolks 6 T. superfine sugar

Recipes by Julianne | Thursday, December 22,2011

Italian Christmas Eve seafood salad

By Julianne Glatz

This seafood salad is associated with Christmas, but it’s delicious any time of year. 1 lb. raw, peeled and deveined shrimp, 26-30 count 1 lb. calamari (squid) cleaned and cut into

Recipes by Julianne | Thursday, December 22,2011

Panettone bread pudding with Amaretto sauce

By Julianne Glatz

This is bread pudding with an Italian twist. Panettone is a sweet yeast bread that usually contains candied citron and/or raisins. It’s widely available at Christmas in Italian specialty stor

Recipes by Julianne | Thursday, December 22,2011

Italian spicy chocolate drops

By Julianne Glatz

1 c. butter, softened 1/2 c. granulated sugar 1/2 c. honey 2 eggs 1 c. ground toasted almonds 1/2 c. cocoa 1/2 c. cold coffee 1 tbsp. grated orange peel 2 tsp. baking p

Recipes by Julianne | Thursday, December 8,2011

Michael Ruhlman’s apple-cinnamon doughnuts

By Julianne Glatz

I’d call these fritters rather than doughnuts, but whatever they’re called, they’re absolutely scrumptious. There’s more apple than dough in them, the dough acting primarily