Recipes by Julianne

• 1-2 lbs. boneless, skinless poached or grilled chicken, cooled• 1 T. minced garlic• 1/4 c. cilantro • 4 T. soy sauce• 6 T. smooth, natural peanut butter• 3 T. shao hsing (Chinese cooking wine), or substitute dry sherry or vermouth.• 3 T. honey• 2 T. Chinese (toasted) sesame oil • 1 1/2 T. seasoned […]

Jordan and Aurora Coffey say that their Ricotta Gnocchi is an ongoing customer favorite, one so popular it’s become a staple that will always be on the menu in some form or other. It’s those seasonal changes and ingredients that enable their luscious and ethereally light gnocchi to be both a much-loved familiar comfort dish, […]

The Belle Époque, known in America as the “Guilded Age,” lasted roughly between 1890 and the onset of WWI. Auguste Escoffier was its most renowned chef, and he paid homage to its most renowned soprano, Australian Nellie Melba, by naming two of his creations in her honor: Melba toast (very thin dried toast that he […]

Jeni’s Splendid Ice Creams (see my 10/22/11 IT column, “Ice cream art and science”) provided the techniques for this recipe; the flavor combination is my own. The blueberry swirl/compote also sings a delectable solo over vanilla or lemon ice cream, pancakes or waffles, or drizzled over pound cake. I use a 1 1/2 qt. Cuisinart […]

This riff on Mexican fruit-based salsas is eye-catching and delicious. Serve with tortilla chips, or as a condiment for grilled fish or pork. • 2 c. unpeeled, ripe but firm nectarines, cut into small dice• 1/4 c. fresh lime juice• 1 c. fresh blueberries• 1/2 c. minced sweet onion or scallion• 1/2 c. thinly slivered […]

Pennsylvania Dutch/Amish cooking is known for its pies. Shoefly Pie is perhaps the most indigenously famous. It’s also a favorite in America’s South. Truthfully, shoefly pie isn’t a personal favorite; it’s intensely sweet, to me often cloyingly so. That’s how it got its name: flies were drawn to cooling sugary pies. I prefer desserts that […]

Basic instructions for cooking scallops Cooking scallops is easy and fast – in fact, the only potential concern is making sure they’re not overcooked, in which case you’ll be eating tasty morsels with the texture of a rubber band. Scallops available locally are usually either small bay scallops – about an inch long and as […]