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Recipes by Julianne | Thursday, February 2,2012
The original Leland Hotel horseshoe sauce
Wables was right: the secret to good horseshoe sauce is good cheddar. Use at least sharp cheddar; I prefer extra-sharp. The original specifies Kraft’s Old English Cheddar. Apparently it’
Recipes by Julianne | Thursday, January 26,2012
Apricot lime chicken wings
These sweet-tart wings are a hit with both kids and adults. 8 lbs. chicken wings 1 c. fresh lime juice (approximately 8 to 10 limes) 1 c. apricot preserves 1 c. soy sauce 1/
Recipes by Julianne | Thursday, January 26,2012
Spicy wings with eastern Mediterranean flavors
An eastern Mediterranean riff on traditional Buffalo wings, this is adapted from a recipe of Iron Chef Michael Symon’s. 5 pounds chicken wings, tips removed, then halved 2 T. cor
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
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
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
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
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
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
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
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