Recipes by Julianne | Thursday, June 21,2012

Shoefly pie

Pennsylvania Dutch/Amish cooking is known for its pies. Shoefly Pie is perhaps the most indigenously famous. It’s also a favorite in America’s South. Truthfully, shoefly pie isn’t

Recipes by Julianne | Thursday, June 7,2012

Ceviche with seafood, avocado, and grapefruit

By Julianne Glatz

Basic instructions for cooking scallopsCooking scallops is easy and fast – in fact, the only potential concern is making sure they’re not overcooked, in which case you’ll be eating t

Recipes by Julianne | Thursday, May 31,2012

RHUBARB AND WHITE PEPPER CHUTNEY

By Julianne Glatz

Rhubarb is at peak season right now, making this chutney a springtime specialty. It’s great brushed on grilled chicken (especially wings) or as an accompaniment to cheese and crackers.

Recipes by Julianne | Thursday, May 31,2012

SOUR CHERRY MOJO

By Julianne Glatz

This mojo spreads its wings over different cultures, making it appropriate for Latin American grilled pork or poultry, or even as a condiment for Argentinian grilled (provolone) cheese. It’s

Recipes by Julianne | Thursday, May 31,2012

SWEET POTATO HABAÑERO HOT SAUCE

By Julianne Glatz

Hot sauces made from Habañero peppers are endemic in the Caribbean, but seldom found elsewhere. I first tasted this riff on a traditional Caribbean Carrot hot sauce that substitutes sweet po

Recipes by Julianne | Thursday, May 31,2012

Picklese (a.k.a. Pikliz)

By Julianne Glatz

This classic condiment can be found on every table in Haiti, oftentimes even when there isn’t a table in that devastated and destitute country. I first heared of Picklese when I was researchi

Recipes by Julianne | Thursday, May 3,2012

Spinach soup with salmon quenelles

By Julianne Glatz

With today’s blenders and food processors, this springtime soup is a snap to make. Quenelles are classic French dumplings. Most often made with fish (though there are chicken, meat and vegeta

Recipes by Julianne | Thursday, May 3,2012

Chicken breasts stuffed with ricotta and spinach

By Julianne Glatz

This is a fantastic dish for entertaining. Not only is it delicious, the overlapping pancetta topping the chicken makes a gorgeous mosaic design (it’s one of the ways I modified the original

Recipes by Julianne | Thursday, April 26,2012

Carciofi alla Giudea

(Artichokes in the style of Roman Jews)

By Julianne Glatz

My favorite artichoke recipe appeared in my 11/3/11 IT column, available at illinoistimes.com. It’s a New Orleans variation of Italian stuffed artichokes that adds shrimp to the traditional b

Recipes by Julianne | Thursday, April 26,2012

Artichoke Hymn to Spring

By Julianne Glatz

This recipe is adapted from one in Jacques Pepin’s latest cookbook, Essential Pepin. It includes a DVD with dozens of useful techniques; among them is preparing artichokes for cooking. This is