Recipes by Julianne

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 1 1/2 c. extra fine sugar, also called baker’s sugar or bar sugar 1/2 c. unsalted butter, cut into chunks pinch of kosher or […]

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 more laborious preparation. This different version is lighter, easier to prepare and equally delicious. 1/3 c. roasted hazelnuts, skinned 2 large […]

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.  1 tsp. whole cloves 1 tsp. celery seed 1 quart peeled, chopped and drained tomatoes, fresh or canned 2 c. diced red bell peppers […]

Mexican cajeta is, hands down, the most delectable caramel sauce I’ve ever had. Jarred cajeta can be found in the ethnic sections of groceries, but it’s nowhere near as wonderful as this homemade one. I don’t know why the goat milk makes such a difference – perhaps a subtle tanginess – but the sauce doesn’t […]

This tart is sophisticated and gorgeous – a perfect substitute for vegetarians at Thanksgiving tables who’ll eschew dressings made with sausage, oysters, etc.; and/or stuffed inside the turkey. And it’s so delicious it’ll seduce the most outspoken non-vegetarians. Farro and spelt are ancient grains related to wheat. Spelt is available at Food Fantasies and in […]

Originally from the famed Nashville, Tenn., Loveless Café, this decadent mac and cheese recipe has evolved through several adaptations. The pumpkin doesn’t overwhelm the cheeses; rather it adds a slightly sweet mellowness that may have you wondering if you’ll ever be satisfied with regular mac and cheese again. Though I generally eschew processed cheese products […]

This luscious flamed dessert from New Orleans is about as far from down-home Cajun as you can get and still be in Louisiana. In fact, it’s become such a staple in restaurants that offer tableside preparation that its connection to the Crescent City is often forgotten. But it was invented more than 60 years ago […]

Seafood-stuffed artichokes are a New Orleans classic that can be found in restaurants ranging from humble to elegant. It’s a beautiful dish, the stuffed artichoke leaves splaying out like some exotic flower. But these artichokes aren’t just for looks. They’re absolutely delicious and, hands down, my favorite artichoke preparation.  4 large artichokes 1 lemon, halved […]

Jeni Britton Bauer uses a 1 1/2 qt. Cuisinart ice cream maker, with an electric base and frozen canister for her recipes. Other models are available; all range from around $40 – $60. Using Chinese 5-spice powder gives this ice cream an Asian twist and touch of heat. Traditionally it includes Szechwan peppercorns, although in […]

McGee’s guidelines for succulent braises and stews: A moist, tender braise or stew results from the cook’s cumulative attention to several details of procedure. The most important rule: never let the meat interior get anywhere near the boil. Keep the meat as intact as possible to minimize cut surfaces through which fluids can escape. If […]

Nothing is more dramatically transformed by browning than onions. Sharply pungent raw onions become richly mellow, savory and sweet. This caramelized-onion marmalade has many uses: as a sandwich spread, or on a grilled cheese sandwich. I often use it as a base for salad dressing (mix 1 tablespoon of olive oil with every quarter-cup of […]

1 c. olive oil 5 T. sherry or red wine vinegar 4 T. yoghurt or sour cream 1 1/2 tsp. kosher salt, or 1 tsp. regular salt 1/2 tsp dry mustard 1/4 c. honey Coarsely ground black pepper 1 1/2 – 2 T. minced shallot, preferred, or onion Whisk all the ingredients together. Let stand […]