Recipes by Julianne | Thursday, May 13,2010

Rhubarb upside down cake

Pie may be the quintessential rhubarb dessert, but this upside-down cake also is a delicious showcase for it. Whenever a recipe calls for brown sugar, I almost always use the dark brown, because it ha

Recipes by Julianne | Thursday, April 15,2010

Jamie Oliver’s Sweet and Sour Pork

By Julianne Glatz

Oliver says of this recipe: “OK, this is easy, but it’s a quick one, so you’ll have to concentrate and stay on the ball. Sweet and sour pork is an absolute classic

Recipes by Julianne | Thursday, April 1,2010

Jacques Pépin’s les oefs jeanette

By Julianne Glatz

This unusual and delicious recipe for stuffed eggs served warm is adapted from Jacques Pépin’s delightful autobiography, The Apprentice. Pépin says “Our favorite egg recipe w

Recipes by Julianne | Thursday, April 1,2010

Deviled Easter eggs

By Julianne Glatz

Hard-boiled eggs, shelled Mayonnaise Dijon mustard Cider vinegar Ground turmeric, optional Salt and freshly ground white pepper to taste Red, blue, green and purple food colori

Recipes by Julianne | Thursday, March 25,2010

Clafoutis a la virant

By Julianne Glatz

Clafoutis is a very traditional French fruit dessert, one that falls somewhere between cake and custard. I’ve made – and eaten — them for years, but never had one as delicious as t

Recipes by Julianne | Thursday, March 18,2010

A proper cup of tea

By Julianne Glatz

Use good tea. As with all food and drink, the end product can only be as good as the ingredients that go into it. There are good quality teas sold in bags, and they’re certainly convenient, bu

Recipes by Julianne | Thursday, March 18,2010

Tea sandwiches

By Julianne Glatz

Making tea sandwiches is a great opportunity to have fun and let your creativity shine. The sandwiches should look pretty, but they should also taste as good as they look. Sandwiches can be open-fac

Recipes by Julianne | Thursday, March 18,2010

Lemon curd

By Julianne Glatz

This classic British concoction is most typically used as a spread for scones or toast, but I spread it between cake layers, fill miniature tart shells with it, spread a layer on the bottom of a fre

Recipes by Julianne | Thursday, March 18,2010

Potted shrimp

By Julianne Glatz

1 lb. shrimp, peeled and deveined 2 T. chopped parsley, preferably flat-leafed 8 T. (1/2 c.) unsalted butter 2 T. white wine Worcestershire sauce ¼ tsp. freshly ground white pepper, or

Recipes by Julianne | Thursday, March 11,2010

Soupe de Poisson Provençal Fish Soup

By Julianne Glatz

Soupe de Poisson is as much a provençal classic as its more famous cousin, bouillabaisse — and, in my opinion, much better. Adding fish or shellfish makes it more substantial, but the soup is tr