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Julee Rosso

Julee Rosso
Julee Rosso
Julee's Featured Recipe
Smoked Salmon Spread

Click here for recipe

Julee Rosso is a food writer, teacher, and consultant to the food industry. When, in 1977, Julee and her friend and business partner Sheila Lukins opened a small gourmet food shop in New York City, little did the two women realize how it would change their lives. It was called the Silver Palate and practically overnight became a great favorite with Manhattenites who until then were not in the habit of buying high-end, take-out food. In the 1980s they wrote The Silver Palate Cookbook with Michael McLaughlin. The book was a runaway best-seller and was followed by  The Silver Palate Good Times Cookbook and The New Basics. Together, these books have more than six million copies in print.

Julee’s book Fresh Start was published in 1996, following publication several years earlier of  Great Good Food. The Silver Palate Good Times Cookbook won the IACP award for the Best Entertaining Cookbook of the Year and in 1992 The Silver Palate Cookbook was inducted into the James Beard Cookbook Hall of Fame. For six years Julee served as co-food editor for Parade Magazine's column “Simply Delicious.”  Her contribution to the specialty food business has been recognized through numerous awards and she has been inducted into the “Who's Who” of American Food and Beverage by the James Beard Society.

Julee has appeared on many television and radio programs around the country, including NBC's Today Show, ABC's Good Morning, America, and 20/20.

 Julee conducts cooking classes and lectures at numerous universities and symposia throughout the United States, including Stanford University Business School, Women's Economic Development Association, New York University, The Symposium of American Cuisines, The American Institute of Wine and Food Conference, the Smithsonian Institute, and The Wharton School of Business. She continues to write and is a business consultant, sitting on boards such as the National Association for the Specialty Food Trade, The Culinary Institute of America, and the American Institute of Wine and Food.

A 25th Anniversary update of The Silver Palate Cookbook was published recently. Her website is www.juleerosso.com.

Latest Recipes

Brussels Sprouts with Maple and Walnut Vinaigrette

Combined with nuts and maple syrup this vegetable glistens and reminds us of family gatheringsall the good warm times.

(1 Votes)

Chicken Marbella

This was the first main-course dish to be offered at The Silver Palate shop, and the distinctive colors and flavors of the prunes, olive...

(1 Votes)

Smoked Salmon Spread

This spread is perfect brunch fare on black bread or bagels. Or hollow out a thin loaf of French bread, fill it with the mixture, and sli...

(1 Votes)

Jumbo Shrimp in Herbed Oil

This shrimp presentation is dazzling. Bathed in lemon juice and olive oil, the shrimp are enlivened with sliced red and yellow peppers an...

(1 Votes)

Cajun Chicken Morsels

These chicken pieces are perfect party food because they can be made in advance and reheated before serving. Serve with a variety of must...

(1 Votes)

Bobbie’s Chicken

From one of our dearest friends, a chicken dish that brings back childhood memories. Julee and Bert would love to be served this every ni...

(1 Votes)

Warm Spinach and Basil Salad

We’ve taken the flavors of pesto and combined them in a new treat for basil lovers.

(1 Votes)

Pineapple Upside-Down Cake

A traditional American favorite spiked with rum and a bit of ground ginger is absolutely luscious served warm with whipped cream.

(1 Votes)

Cornish Hens with Herb Butter

Fresh parsley, sage, rosemary, and thyme add the sweet fragrant taste just perfect for little hens. Butter and oil make them beautifully ...

(1 Votes)

Salmon Caviar Hearts

A  pretty and romantic little hors d’oeuvre that combines the jeweled luxury of caviar with the creamy pink of radish cream cheese. Perfe...

(1 Votes)

Raspberry Streusel Muffins

These are beautiful for a lazy summer brunch or holiday buffet table with the pink tint of fresh raspberries and the yellow hue of lemons.

(1 Votes)

Coffee Doughnut Holes

We’ve doubled the pleasure of dunking doughnuts in coffee by flavoring the doughnuts themselves with coffee and adding a cappuccino sprin...

(1 Votes)

Mean, Meaner, Meanest Barbecue Sauce

An adjustable sauce that lets you be as sweet or mean as you like.

(1 Votes)

Garden Fresh Tortellini Salad

A wonderful fresh host of vegetables play beautifully with spinach and egg tortellini. Coat it all with a vinaigrette made with balsamic ...

(1 Votes)

Mezzaluna Nut Cookies

Three of our favorite nuts are combined in these delicious half-moon cookies. For crispness, keep stored in a airtight container. Of cour...

(1 Votes)

Pate Mousse with Bacon and Walnuts

A delicate chicken liver mousse. Toast some crusty bread and serve as an hors d’oeuvre or alongside a bowl of soup in a pretty little crock.

(1 Votes)

Ginger Drumsticks

These chicken drumsticks make great hors d’oeuvres or wonderful lunchtime eating.

(1 Votes)

Roast Beef Laurels

A standing rib roast is classic and beautiful when served at winter holiday festivities surrounded by dark green holly. We’ve puréed garl...

(1 Votes)

Eggnog French Toast

There couldn’t be a more perfect or simple way to begin Christmas morning than with eggnog toast. Because the eggnog is already prepared,...

(1 Votes)

Vegetable Chili

We’ve made a vegetable chili that is just as lush and spicy as those with lots of beef and pork.

(1 Votes)

Italian Meat Loaf

A meat loaf is a wonderful palette for any of your favorite flavors. Hot or cold, this one is certain to be a crowd pleaser.

(1 Votes)

Bestilla Phyllo Turnovers

The wonderful sweet and exotic flavors of Moroccan spices are combined to make a miniature version of this classic dish. Serve on a beaut...

(1 Votes)

Spicy Shrimp

Serve these shrimp as a first course or on the ends of long bamboo skewers as an appetizer.

(1 Votes)

Salmon Mousse

This is a Silver Palate Cookbook classic and continues to taste just as fresh and new to us each time we make it. It was with us the firs...

(1 Votes)

Bouillabaisse

This is the ultimate fisherman’s stew, served with a great rouille, crusty bread, a green salad, and fresh fruit. It is just the perfect ...

(1 Votes)

Fish Stock

(1 Votes)

Pasta Sauce Raphael

Serve this spicy tomato-and-artichoke sauce over tortellini. We like it cold as well as hot, and often recommend it for picnics.

(1 Votes)

Crème Fraiche

(1 Votes)

Lemon Chicken

This chicken has a crisp golden crust and the zing of fresh lemon. It’s great hot, and also terrific cold, making it perfect picnic fare.

(1 Votes)

Chicken Stock

Homemade chicken stock is an indispensable base for soups and sauces; its richness and freshness put it head and shoulders above canned. ...

(1 Votes)

Our Favorite Way to Roast a Turkey

We promise wonderful results and a very moist bird.

(1 Votes)

Corn Bread-Sausage Stuffing with Apples

This agreeably all-American stuffing is good with any poultry.

(1 Votes)

Crackling Corn Bread

Southern-style goodness. Serve this comforting bread warm with lots of butter and honey.

(1 Votes)

Roast Lamb with Peppercorn Crust

The mixture of mustard and three peppercorns gives this roast a crisp and piquant crust.

(1 Votes)

Softshell Crabs Amandine

The crabs must be sautéed quickly and served immediately. This makes enough for one but is easy to multiply for more servings.

(1 Votes)

Braised Short Ribs of Beef

These short ribs are simmered long and slow, bathing the kitchen in a delicious aroma and yielding tender meat that practically falls ap...

(1 Votes)

Beef Stock

(1 Votes)

Chili for a Crowd

From the very beginning of The Silver Palate, Sheila’s special chili was a winner. Whether you’re a busy cook who likes to freeze food fo...

(1 Votes)

Osso Buco

Serve this meaty veal shank classic with saffron rice into which you have thrown a handful of peas. Don’t forget to savor the bone marro...

(1 Votes)

Cassoulet

(1 Votes)

Tarragon Chicken Salad

We feel this is a chicken salad with style as well as substance. It is dressy enough to serve as a main course, delicious in a sandwich,...

(1 Votes)

Shrimp and Grape Salad with Dill

This light salad is a beautiful luncheon offering.

(1 Votes)

Lime Mousse

Our tart and buttery Lime Mousse was one of the store’s most popular desserts for years. Team it with our chocolate brownies for a sensa...

(1 Votes)
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