Recipes by Julianne | Thursday, December 22,2011

Panettone bread pudding with Amaretto sauce

This is bread pudding with an Italian twist. Panettone is a sweet yeast bread that usually contains candied citron and/or raisins. It’s widely available at Christmas in Italian specialty stor

Recipes by Julianne | Thursday, December 22,2011

Italian spicy chocolate drops

By Julianne Glatz

1 c. butter, softened 1/2 c. granulated sugar 1/2 c. honey 2 eggs 1 c. ground toasted almonds 1/2 c. cocoa 1/2 c. cold coffee 1 tbsp. grated orange peel 2 tsp. baking p

Food - Julianne Glatz | Thursday, December 15,2011

Lanphier’s Iron Chefs

By Julianne Glatz

It’s astonishingly quiet in Lanphier’s kitchen lab. But not actually silent. Students in the four kitchen cubicles are talking to each other. They’re also responding to questions fro

Food - Julianne Glatz | Thursday, December 8,2011

Books for cooks

By Julianne Glatz

Books always constitute a significant proportion of the gifts under our Christmas tree. And since most of my family members are enthusiastic cooks, it’s a safe bet that some of those books will

Recipes by Julianne | Thursday, December 8,2011

Michael Ruhlman’s apple-cinnamon doughnuts

By Julianne Glatz

I’d call these fritters rather than doughnuts, but whatever they’re called, they’re absolutely scrumptious. There’s more apple than dough in them, the dough acting primarily

Food - Julianne Glatz | Thursday, December 1,2011

Saucy Christmas

By Julianne Glatz

I love giving edible Christmas gifts that are different from the usual cookie/candy/fruit basket options. The sauces below make wonderful and unusual gifts. But I don’t just give them away &ndas

Recipes by Julianne | Thursday, December 1,2011

Hazelnut romesco sauce

By Julianne Glatz

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