Recipes by Julianne

Molly Killeen, owner of Made By Molly, is a St. Louis native who for years was pastry chef at NYC’s renowned Amy’s Bread. Her recipe harks back to the original bakery gooey butter cakes; she also reworked hers to be somewhat less sweet – something I appreciate, having found several versions I’ve tried cloyingly sweet. […]

Raichlen’s recipes come with provenance: stories of where they come from and how they got there. As often as not, those stories are as interesting and compelling as the recipes themselves. Here’s what he has to say about a Bangkok grill mistress, Saisuwan, and her specialty: “Five years ago she scraped together enough cash to […]

3 garlic cloves 2 T. stemmed fresh rosemary leaves 2 T. stemmed fresh sage leaves 2 tsp. freshly ground black pepper ½ c. coarse salt (Kosher or sea) 4 whole baby chickens, poussins, or game hens (each 1 – 1 ¼ lbs.) OR 2 whole chickens (each 3 ½ – 4 lbs.) About ½ c. […]

Record’s tortillas are customer favorites. Tortillas are made in virtually the same way as bao bing – a.k.a Beijing pancakes, northern  Chinese flatbreads traditionally served with Mu Shu pork. In fact, the  PBS cooking show, “Simply Ming,” featured a flour tortilla/Beijing  pancake factory, just because they are so similar. Though fun to make – especially […]

If you’d like some chocolate with your strawberries, try this recipe, which looks as good as it tastes. Phyllo dough is available in the freezer section of most grocery stores. If you’ve never worked with phyllo dough, don’t let the tissue paper thin sheets intimidate you. Just remember to keep the sheets you’re not working […]

Here’s the real deal. I like to use a generous amount of strawberries in proportion to the shortcake, making this a big dessert. So keep the previous part of the meal on the small side. Then again, people eat biscuits and berries in the morning meal. Since shortcakes are part of the biscuit family, why […]

I made this sandwich in many variations when catering lunches. It’s a family favorite for picnics, tailgating – movie or otherwise – or roadtrip meals. 1 8-10-inch plain or herbed round foccacia About 1lb. meat such as thinly sliced steak, roasted or grilled chicken, ham, salami, mortadella, roast beef, etc. Or use grilled tofu or […]

Make this recipe when fragrant local melons are in season for an especially delectable treat. Bamboo skewers are infinitely versatile: good for grilling, but equally useful for threading pre-cooked or uncooked items to be eaten as finger food, with or without dips.  36 shrimp, deveined, peeled (peel the tail also), and cooked 2 T. minced […]

If you’ve only ever had pudding from a box, you’ll be surprised at how flavorful this homemade version is – and that it doesn’t take much more time than the pre-fab stuff. Nana used regular Dutch cocoa; I prefer Hershey’s Special Dark, and substituting dark brown sugar for white. Made with skim milk, it only […]

Pie may be the quintessential rhubarb dessert, but this upside-down cake also is a delicious showcase for it. Whenever a recipe calls for brown sugar, I almost always use the dark brown, because it has more flavor. (Incidentally, Meijer’s own brand of dark brown sugar is significantly darker – and more flavorful– than any other […]

Mostarda – sometimes called Mostarda di frutta – is a classic Italian condiment. It is somewhat like a chutney in that it combines fruit and a savory element. In mostardas that element is mustard. It’s a traditional accompaniment to Bollito Misto (mixed boil), a wintertime dish of an assortment of boiled meats; more recently it’s […]

Oliver says of this recipe:     “OK, this is easy, but it’s a quick one, so you’ll have to concentrate and stay on the ball. Sweet and sour pork is an absolute classic and was one of the first Chinese-style dishes introduced to Britain. I’ve tried to make it fresh, light and full of wonderful […]