Recipes by Julianne | Thursday, February 4,2010

Red Grapes with Grand Marnier and Sour Cream

This is a light and refreshing dessert; something that’s easily made ahead of time, and can hang out on a buffet table for the duration of the game. 4 c. stemmed seedless red grapes

Recipes by Julianne | Thursday, January 21,2010

Lasagna Bolognese

By Julianne Glatz

When I want to pull out all the stops, I make my own pasta, rolling it into sheets and parboiling them. For less momentous occasions, I’m more than happy to use no-boil lasagna noodles. They wor

Recipes by Julianne | Thursday, January 21,2010

Ragu Bolognese

By Julianne Glatz

This is one of those classics that has as many variations as there are cooks who make it. After much experimentation, I settled on the following. It’s not difficult, but it does take some time,

Recipes by Julianne | Thursday, January 21,2010

Basic Tomato Sauce

By Julianne Glatz

This simple tomato sauce is adapted from Iron Chef Mario Batali’s version. Batali is one of the (sadly few) Food Network stars who really know their stuff. I’ve had some of the best meals

Recipes by Julianne | Thursday, January 21,2010

Besciamella

By Julianne Glatz

By any name, this sauce is a classic. In some ways, it’s fallen out of favor – in the U.S., not least because it’s been often replaced by condensed soups. But a properly seasoned whi

Recipes by Julianne | Thursday, January 14,2010

Nana’s spinach

By Julianne Glatz

My grandmother’s “creamed” spinach contains no cream; rather it uses the water the spinach was cooked in. It remains my most favorite food; and is the only thing I’ve ever eate

Recipes by Julianne | Friday, January 8,2010

CHIMICHURRI SAUCE

By Julianne Glatz

4 c. loosely packed flat-leaf (Italian) parsley 2 T. coarsely chopped garlic, or more or less to taste 4 small scallions, chopped 1 medium carrot, coarsely grated 1/3 c. red or white w

Recipes by Julianne | Thursday, December 10,2009

Asiago toasts

By Julianne Glatz

These long thin toasts look and taste sophisticated, but they’re easy and inexpensive to make. Give them by themselves, or with a wedge of good cheese (the Corkscrew has the best selection local

Recipes by Julianne | Thursday, December 10,2009

Caramelized onion marmalade

By Julianne Glatz

Caramelized onions are incredibly unctuous, with a rich mouth feel that belies the small amount of oil used. They are so delicious and have so many uses that I try to always keep some in my refrigerat

Recipes by Julianne | Thursday, December 10,2009

Parmesan and herb biscuits

By Julianne Glatz

These biscuits are a wonderful alternative to other breads at breakfast, lunch, and dinner. They’re a snap to make, particularly if the dry ingredients have been mixed ahead of time. To make the