Recipes by Julianne | Thursday, April 7,2011

Seafood wonton ravioli

1 – 1 1/2 c. cooked crabmeat, or cooked, coarsely chopped lobster (the meat from about 1 1/4 - 1 1/2 lb. lobster) or shrimp, or a combination. 8 oz. cream cheese, at room temperature 1/4

Recipes by Julianne | Thursday, April 7,2011

Chestnut or potato wonton ravioli

By Julianne Glatz

My neighbor, Gordon Longhta, generously gives us chestnuts from his trees each year; this is my favorite way to use them. If you can’t get chestnuts, baking potato makes a good substitute. F

Recipes by Julianne | Thursday, March 31,2011

Chicken yakitori

By Julianne Glatz

Yakitori is traditional for Hanami, but it’s also classic street food. This recipe calls for boneless skinless pieces of chicken, but in Japanese yakitori stalls, skewers are also pierced with g

Recipes by Julianne | Thursday, March 31,2011

Miso - marinated salmon

By Julianne Glatz

Miso-marinated fish is a signature dish of Japanese chef Nobu Matsuhisa, whose exquisite cuisine has won him accolades for years and built a 23-restaurant empire that spans the globe – from NYC

Recipes by Julianne | Thursday, March 17,2011

My pimento cheese

By Julianne Glatz

lb. extra-sharp cheddar cheese 1 large red bell pepper, roasted* or from a jar Jalapeno mayonnaise, recipe follows Worcestershire sauce to taste If you are going to grind the ingr

Recipes by Julianne | Thursday, March 17,2011

Jalapeno mayonnaise

By Julianne Glatz

2 T. minced, pickled jalapenos, either hot or mild 1 T. pickling liquid from the jalapenos 1 large fresh, free-range organic egg 1/3 c. chopped scallions 1 T. sugar 1 tsp. salt

Recipes by Julianne | Thursday, February 24,2011

Lemon shrimp bruschetta

By Julianne Glatz

Don’t let this list limit you. All of the above ingredients will make a fine Italian bruschetta, but you don’t have to stop there. How about an American version with grilled fresh corn ker

Recipes by Julianne | Thursday, February 17,2011

Make your own pizzas

By Julianne Glatz

These instructions are written for children, but are meant to be used with age-appropriate adult supervision. For the dough: 1 package dry yeast (2 1/4 teaspoons), NOT fast-acting

Recipes by Julianne | Thursday, January 27,2011

Bánh Mi

Vietnamese “sub” sandwiches

By Julianne Glatz

Bánh Mi have long been popular in Vietnam. Lately they’re taking America by storm: “Are Bánh Mi poised to become New York’s #1 sandwich?” asked New York Magazin

Recipes by Julianne | Thursday, January 27,2011

Bánh Xeo

seared Vietnamese rice crpes

By Julianne Glatz

Although these crpes look as if they contain eggs, the yellow color comes from turmeric. They are wonderful for brunch or dinner. Both the batter and the filling can be made a day or mo