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.”
Last call for Brussels sprouts. Once asparagus and artichokes take over, the little sprouts will disappear from menus and nightly suppers. Before you bid them adieu, glaze a panful of the little green rounds: Halve them, steam for 4 minutes or until almost tender. In a skillet with 2 tablespoons hot olive oil, lay the sprouts, cut sides down, and cook 2 minutes or until browned. Turn and cook until tender. Mix 1 tablespoon Dijon mustard with 1 tablespoon honey and add to the sprouts with salt and pepper. Cook 1 minute more, stirring constantly.
It resembles a noodle kugel, but uses matzo farfel or broken-up sheets of matzo.
By Sheryl Julian , Globe Staff
There’s some fine cooking at Royal, A Local Eatery, in Watertown, and some that isn’t as gutsy as you might expect.