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Thursday, Oct. 22, 2009 05:23 am
After my husband’s mother died the year after we were married, he said he’d like to find or make cranberry sorbet, something she’d always made for Thanksgiving. ...
Thursday, Oct. 15, 2009 12:25 am
This Serious Barbeque recipe is seriously decadent and seriously delicious. Lang recommends using non-stick Silpats (silicone baking mats) to line the pans; but once they’ve been used for smoking, they’re no good for other baking, so I substituted parchment paper....
Thursday, Oct. 8, 2009 01:15 pm
This recipe of Ruhlman and Polcyn’s for breakfast sausage is so delicious, you’ll wonder how you ever settled for that bland supermarket stuff. It makes a large quantity, but the recipe is easily halved....
Thursday, Oct. 8, 2009 03:56 pm
Humble sausage is transformed into a sophisticated hors d’oeuvre for these tasty bites, which I created for an apple harvest dinner. They can be assembled a day or two ahead, covered tightly with plastic wrap and refrigerated. Just pop them into the oven at the last minute and serve warm....
Thursday, Oct. 8, 2009 05:43 pm
My family’s preferred breakfast sausage was always Humphrey’s Market apfelwurst, made in-house. When they stopped making it almost a decade ago, I began experimenting in an attempt to recreate the original; the recipe below is the one that finally garnered my family’s approval. If you’re not inclined to make your own, the folks at Humphrey’s say they’re going to...
Thursday, Sept. 24, 2009 05:56 am
Brockman’s recipe for September, The Fruit Moon, was created by her brother, Henry. I varied it somewhat, poaching only the peeled, cored pear to be puréed. I also skipped puréeing...
Thursday, Sept. 17, 2009 09:01 pm
Fried rice is one of those dishes that occur in cuisines worldwide that evolved as a way to utilize extras when food was such a precious commodity that nothing went to waste. When making fried rice, i...
Thursday, Sept. 10, 2009 09:00 pm
2 c. water or stock c. grated Parmesan, optional tsp. salt2T. butter c. polenta (cornmeal) Heat the water or stock in a heavy pot to a simmer. Add the salt. Slowly whisk in the polenta, stirring ...
Thursday, Aug. 27, 2009 06:09 pm
Fresh-from-the-oven, warm apple strudel is one of fall’s greatest pleasures. Phyllo dough is fun and forgiving; a gift to anyone with pastry phobia. Keep it covered until you use it, don’t...


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