Recipes by Julianne | Thursday, December 1,2011

Hazelnut romesco sauce

Romesco sauce is a Spanish classic, used as a dip for raw or grilled vegetables, shrimp or as a condiment for roasted meats. The traditional version calls for dried chiles and almonds and requires

Recipes by Julianne | Thursday, December 1,2011

Chocolate fudge sauce

By Julianne Glatz

This ber-rich sauce is always a hit – and has many uses. If you don’t want to use liqueur, substitute 1 T. pure vanilla. 1 c. heavy cream, preferably NOT ultra-pasteurized

Recipes by Julianne | Thursday, December 1,2011

Homemade cocktail sauce

By Julianne Glatz

Sure, you can buy cocktail sauce. You can even make it by combining catsup and horseradish. But this homemade version transforms cocktail sauce from a tired old standby into something terrific.&nbs

Recipes by Julianne | Thursday, December 1,2011

Pickled mustard seeds

By Julianne Glatz

This recipe comes from Tom Colicchio, celebrity chef and host of the reality show “Top Chef.” But I first found it in a cookbook by another master chef, David Chang, whose New York Momo

Recipes by Julianne | Thursday, December 1,2011

Carrot (or sweet potato) hot sauce

By Julianne Glatz

Carrot hot sauce is a Caribbean specialty. I first tasted it at a Jamaican restaurant in St. Louis and bought bottles of it there until the restaurant closed. I searched in vain to find another sou

Recipes by Julianne | Thursday, December 1,2011

Cajeta

By Julianne Glatz

Mexican cajeta is, hands down, the most delectable caramel sauce I’ve ever had. Jarred cajeta can be found in the ethnic sections of groceries, but it’s nowhere near as wonderful as thi

Recipes by Julianne | Thursday, November 10,2011

Pumpkin mac and cheese

By Julianne Glatz

Pumpkin mac and cheese Originally from the famed Nashville, Tenn., Loveless Café, this decadent mac and cheese recipe has evolved through several adaptations. The pumpkin doesn’t ov

Recipes by Julianne | Thursday, November 10,2011

Mushroom-farro tart

By Julianne Glatz

Mushroom-farro tart This tart is sophisticated and gorgeous – a perfect substitute for vegetarians at Thanksgiving tables who’ll eschew dressings made with sausage, oysters, etc.; an

Recipes by Julianne | Thursday, November 3,2011

Bananas Foster

By Julianne Glatz

This luscious flamed dessert from New Orleans is about as far from down-home Cajun as you can get and still be in Louisiana. In fact, it’s become such a staple in restaurants that offer tables

Recipes by Julianne | Thursday, November 3,2011

Artichokes stuffed with shrimp and/or crabmeat

By Julianne Glatz

Seafood-stuffed artichokes are a New Orleans classic that can be found in restaurants ranging from humble to elegant. It’s a beautiful dish, the stuffed artichoke leaves splaying out like some