Recipes by Julianne | Thursday, July 12,2012

Saté peanut sauce

• 8 T. natural crunchy peanut butter• 3/4 c. minced white onion• 1 tsp. minced garlic• 1 c. coconut milk, reserved from above• 2 T. light brown sugar• 1 tsp. cayenne or t

Recipes by Julianne | Thursday, July 12,2012

Thai cucumber salad

By Julianne Glatz

• 2 T. fresh lime juice• 1 T. fish sauce• 1/4 c. light brown sugar• 4 thinly sliced fresh Thai hot chiles OR Serrano chiles, or to taste, optional• 1-2 “burpless”

Recipes by Julianne | Thursday, July 12,2012

Pork or Chicken Satés

By Julianne Glatz

• 1 lb. boneless, skinless chicken or pork loin For the marinade• 1 tsp. coriander seeds• 1 tsp. cumin seeds• 1 T. fish sauce (Preferably the Vietnamese Three Crab Brand; it&rsquo

Food - Julianne Glatz | Thursday, July 5,2012

The delights of special dinners

By Julianne Glatz

Some of Springfield’s most exciting and innovative cuisine isn’t found on its restaurants’ regular menus. It’s true that Springfield’s best restaurants’ daily speci

Recipes by Julianne | Thursday, July 5,2012

Ricotta Gnocchi

By Julianne Glatz

Jordan and Aurora Coffey say that their Ricotta Gnocchi is an ongoing customer favorite, one so popular it’s become a staple that will always be on the menu in some form or other. It’s

Food - Julianne Glatz | Thursday, June 28,2012

Peachy combinations

By Julianne Glatz

It’s my earliest taste memory: Climbing our white peach tree to pick a dead-ripe sun-hot fruit. Biting into its flesh, I’d savor its succulence as the warm juices dribbled down my chin. Th

Recipes by Julianne | Thursday, June 28,2012

Nectarine and blueberry salsa

By Julianne Glatz

This riff on Mexican fruit-based salsas is eye-catching and delicious. Serve with tortilla chips, or as a condiment for grilled fish or pork. • 2 c. unpeeled, ripe but firm nectarines, cut in

Recipes by Julianne | Thursday, June 28,2012

Peach Melba pie

By Julianne Glatz

The Belle Époque, known in America as the “Guilded Age,” lasted roughly between 1890 and the onset of WWI. Auguste Escoffier was its most renowned chef, and he paid homage to its

Recipes by Julianne | Thursday, June 28,2012

Peach ice cream with a blueberry swirl

By Julianne Glatz

Jeni’s Splendid Ice Creams (see my 10/22/12 IT column, “Ice cream art and science”) provided the techniques for this recipe; the flavor combination is my own. The blueberry swirl/

Food - Julianne Glatz | Thursday, June 21,2012

The kindness of strangers

By Julianne Glatz

“…I have always depended on the kindness of strangers.”From Tennessee Williams’ play, A Streetcar Named Desire My circumstances and those culminating in those final words of A