Recipes by Julianne

Amy Wertheim, co-owner of RGW Candy Company, submitted this dish for the Heirloom Recipe Contest at the 2010 Illinois State Fair, where it won third prize. Her Aunt Lynd’s corn pudding became “infamous” in the family because whenever Aunt Lynd made it for Thanksgiving, she’d double or triple the recipe – but refused to bake […]

“I can’t believe it! – I’m making a birthday cake for Gene Simmons (of the band KISS),” she once e-mailed me. The KISS members and crew loved it – as does everyone who eats this cake. Not only is it delicious, it’s as easy to make as any mix. 1 1/4 c. Dutch processed cocoa, […]

1 whole chicken, cut into 8 pieces salt and freshly ground pepper 4 medium russet potatoes Extra virgin olive oil 10 – 12 whole garlic cloves, peeled 2 tsp. dried oregano 1 1/2 c. dry white wine 1 1/2 c. low sodium chicken stock or broth 1 c. peas, fresh or frozen, optional Lemon wedges […]

2 chicken breasts or 4 thighs, boneless and skinless flour for dredging salt and pepper (preferably white) to taste 1/4 c. finely grated pecorino romano cheese OR parmegiano reggiano 1 very large egg, beaten, plus additional if needed 1/4 c. olive oil, plus additional if needed lemon wedges For the sauce, optional 1/4 c. dry […]

Morels are so special that I prepare them as simply as did my folks. It’s only in rare years when I’m lucky enough to have a quantity that I get a bit more elaborate. Even so, I keep things simple, letting the delicate taste of the mushrooms shine. Here’s a preparation that’s rich, but still […]

1 lb. Mexican white cheese, often labeled as Queso Chihuahua or other mild white cheese such as Monterey Jack. 1/2 c. Mexican chorizo 3/4 c. white onion, thinly sliced 1 medium fresh poblano chile, stemmed, seeded and thinly sliced In a medium skillet, sauté the chorizo until just cooked. Set aside. Return the pan to […]

1 large jicama, peeled 3–4 large seedless oranges fresh lime juice pure chile powder (without salt or other spices) cilantro sprigs for garnish Cut the jicama into sticks approximately 3 inches x 1/2 inch x 1/4 inch. Cut the peel off the oranges with a sharp knife so that none of the white pith remains, […]

1 qt. good quality chocolate ice cream 1 qt. good quality coffee ice cream 1 T. cinnamon Place a large metal bowl in the freezer. Soften the ice creams slightly. Scoop in large chunks into the chilled bowl of a heavy-duty mixer. Add the cinnamon and, using the paddle attachment, turn the mixer to medium […]

8 large garlic cloves, unpeeled 3 ancho chiles 6 guajillo chiles 1/2 c. chicken stock or water 2 T. cider vinegar 2 tsp. ground cumin 1/4 tsp. ground cloves 1/4 tsp. freshly ground black pepper 1 T. dried oregano, preferably Mexican 1 tsp. ground cinnamon 1/3 c. honey 1 1/2 tsp. kosher or sea salt, […]

This gorgeously vibrant green soup is as delicious as it is nutritious. I’ve never used a precise recipe; just simmered a bunch of whatever greens I grew or could find in water or stock. What follows below is meant more as a guide than something to be strictly followed with specific instructions and amounts. I […]

I’ve been making Pashka for decades, ever since first reading about Russian Easters in an old, now collectible Time-Life book series, Foods of the World. Initially I made it out of curiosity, but it’s so delicious it’s become part of my family’s non-Russian Easter tradition; something my out-of-town children also make for their Easter feasts. […]

1 c. finely chopped cooked chicken 1 c. finely chopped spinach (about 1 10 oz. package, squeezed dry) 1/2 c. bread crumbs 1/2 c. freshly grated parmegiano reggiano, or aged asiago 1/4 c. minced Italian flat-leafed parsley 4 cloves minced garlic, or to taste 2 eggs kosher or sea salt and freshly ground pepper to […]