Recipes by Julianne | Thursday, April 12,2012

Meyer lemon curd

Lemon curd is wonderful in any guise, but Meyer lemons with their floral note and intense fragrance make it even more delectable. And particularly appropriate to use as the filling between the wedding

Recipes by Julianne | Thursday, April 12,2012

Grilled asparagus with romesco

By Julianne Glatz

Because warm weather arrived so early this year, we’re hoping to be able to use local asparagus.A low to moderate heat is desirable when grilling vegetables. If you are using a charcoal grill, p

Food - Julianne Glatz | Thursday, April 5,2012

Entrees for your Passover Seder

By Julianne Glatz

“Why is this night different from all other nights?” asks the youngest child at the elaborately set dinner table as dusk darkens the sky outside. So begins the first night of the most wide

Recipes by Julianne | Thursday, April 5,2012

Carol Kitterman’s beef brisket

By Julianne Glatz

Kitterman’s beef brisket originated in an unlikely place: Fargo, N,D., where she and her husband, Jay, worked briefly after their marriage. “We had this brisket at a friend’s, and

Recipes by Julianne | Thursday, April 5,2012

Bialystok Tsimmes

with sweet potatoes, carrots, prunes, and apricots and a Halkie (potato kugel) topping.

By Julianne Glatz

Radwine’s tsimmes is another classic Jewish dish – one he’s adapted from Joan Nathan’s Jewish Cooking in America.” Tsimmes is a Yiddish word meaning fuss and comes from

Food | Thursday, March 29,2012

More than morels

There are lots of other spring edibles in the wild

By Julianne Glatz

So far it’s been an iffy year for local morels, those wonderful wild mushrooms whose cratered caps resemble sponges. In fact, “sponge mushrooms” was what my family called them; I did

Food | Thursday, March 22,2012

A bloody good thing

By Julianne Glatz

Their name may be a little off-putting. And their exterior, orange streaked or mottled with vermilion and/or brownish purple, may bring to mind a nasty bruise rather than something good to eat. Howeve

Recipes by Julianne | Thursday, March 22,2012

Blood orange upside down polenta cake

By Julianne Glatz

This is a cake that even folks who normally eschew cake will enjoy. It’s not overly sweet, and the addition of polenta adds a bit of crunch to the crumb. 7 T. sugar, divided, plus 3/4

Food - Julianne Glatz | Thursday, March 15,2012

Have a spirited St. Patrick’s Day

By Julianne Glatz

In Dublin’s fair city,%u2028Where girls are so pretty,%u2028I first set my eyes on sweet Molly Malone,%u2028As she wheeled her wheelbarrow%u2028Through streets broad and narrow,%u2028Crying, &ld

Recipes by Julianne | Thursday, March 15,2012

Mussels steamed in Guinness

By Julianne Glatz

Corned beef and cabbage may not be traditional Irish fare, but seafood is. Even when potato crops failed, the island nation could depend on the abundance of fish and seafood. Guinness Stout is prac