Julian is the food editor for the Globe, and was the longtime food writer and stylist for the Globe magazine. She trained at the Cordon Bleu schools in London and Paris and has edited or authored several books, including “The Way We Cook.”
Add subtle heat to a dish with a chopped jalapeno or other chile pepper that isn’t very fiery. Saute the chile in oil with onions at the beginning, then add black pepper sparingly. If the dish contains tomatoes, beef or poultry, or cheese, they will absorb most of the heat but add some warmth to the ingredients.
Dorie Greenspan calls this a “back-pocket recipe,” by which she means she can make it when she needs something quick and wonderful.
Croquants are something like biscotti or mandelbrot except they are baked only once.
By Sheryl Julian , Globe Staff
The popular baker shows how simple it is to bake lovely pastries she learned to make from French friends.