Recipes by Julianne

These sweet-tart wings are a hit with both kids and adults. 8 lbs. chicken wings 1 c. fresh lime juice (approximately 8 to 10 limes) 1 c. apricot preserves 1 c. soy sauce 1/2 c. honey or dark brown sugar 1 T. minced garlic Preheat oven to 375F. Cut off wing tips, reserving the tips […]

An eastern Mediterranean riff on traditional Buffalo wings, this is adapted from a recipe of Iron Chef Michael Symon’s. 5 pounds chicken wings, tips removed, then halved 2 T. coriander seeds 1 tsp. cumin seeds 1/2 tsp. cinnamon 2 T. kosher salt 2 T. extra-virgin olive oil 1/3 cup Sriracha chile sauce, available in most […]

Rather than boiling beets, most cooks prefer baking them: it’s easier, there’s less mess and they retain more flavor and nutrition. Preheat the oven to 375. If the beets have stems and leaves, cut them off leaving about two inches of stems attached. Scrub well. Wrap in a foil packet in one layer, sealing the […]

Aside from pickling, the best-known beet preparation has long been borscht, a soup that originated in Eastern Europe and Russia. It’s particularly associated with Ashkenazi Jews (Jews who live in or whose ancestors came from those areas), so much so that the area in upstate New York with numerous summer resorts that was a popular […]

These cheese puffs hail from France’s Burgundy region. They’re a traditional accompaniment to red wine, but make an outstanding pairing with Champagne. tsp. kosher or sea salt 1 clove garlic 4 T. plus 1 tsp. chilled unsalted butter, cut into small pieces 1 c. water pinch of freshly grated nutmeg tsp. ground white pepper 1 […]

Champagne pairs deliciously with sweets, especially chocolate. 12 oz. good quality bittersweet or semisweet chocolate 1 c. unsalted butter 9 large egg yolks 6 T. superfine sugar (sometimes called bar sugar) or baker’s sugar 3 T. liqueur, such as Frangelico, Amaretto, dark rum, brandy, etc. Heat the butter, chocolate and sugar over very low heat […]

This seafood salad is associated with Christmas, but it’s delicious any time of year. 1 lb. raw, peeled and deveined shrimp, 26-30 count 1 lb. calamari (squid) cleaned and cut into rings and tentacle sections 1 lb. large scallops, cut into fourths 1 bay leaf 1 tsp. salt a few black peppercorns 2 ribs celery, […]

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 stores such as Angela’s and the Italian Food Mart as well as groceries and elsewhere – Pecori found some this year at TJ Maxx! It makes […]

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 powder 1 tsp. ground cinnamon 1/8 tsp. ground cloves 3 c. all purpose flour 1. Beat together all ingredients except flour. Stir […]

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 as a binder. The resulting fritters/doughnuts are unusually light with a crispy sugared exterior and an almost custardy interior bursting with apple flavor. Ruhlman says of this recipe: “This is […]

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 Momofuko restaurants in New York are wildly popular, as I can attest. This condiment can always be found in my refrigerator. I […]

Carrot hot sauce is a Caribbean specialty. I first tasted it at a Jamaican restaurant in St. Louis and bought bottles of it there until the restaurant closed. I searched in vain to find another source and finally decided to try making it myself. I recently had a variation that substituted sweet potato for the […]