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Thursday, Sept. 23, 2010 03:46 pm
“Skordalia holds the heart of Greece,” says anthropologist Susanna Hoffman in her Greek cookbook, The Olive and the Caper. “It is loved like mashed potatoes, remembered like warm coo...
Thursday, Sept. 23, 2010 05:27 am
Cevapcici aren’t Greek, but they’re ubiquitous in every Balkan nation, including Croatia, homeland of our house concert guitarist, Goran Ivanovic. That’s one reason I’m putting...
Thursday, Sept. 23, 2010 10:16 am
Outdoor markets throughout the Mediterranean have stalls with a staggering, even bewildering, variety of olives – different types, sizes, cures and marinades. This is a favorite.  &nbs...
Thursday, Sept. 23, 2010 10:01 am
The idea of pairing sweet watermelon and salty/sharp feta might seem unlikely. But the two compliment each other perfectly, as Greeks have known for ages. 1c. thinly sliced red onion 2 tsp...
Thursday, Sept. 16, 2010 10:00 am
3 c. whole wheat flour 1/2 c. wheat germ 2 – 4T. soy flour, optional 1 tsp. baking soda 1/2 - 1 tsp. salt 3/4 c. light molasses OR cane syrup OR maple syrup OR honey 2 c....
Thursday, Sept. 2, 2010 12:18 pm
I first had Switzerland cheese toast decades ago in the most perfect setting imaginable: an outdoor restaurant in Zermatt, Switzerland, overlooking the Matterhorn. I hadn’t ordered it: cheese to...
Thursday, Aug. 19, 2010 02:46 pm

Green soybeans with garlic

To cook fresh edamame in the shell:Bring water to a boil over high heat. It should be enough to cover the pods and at least an inch or two over the top. When the water comes to a boil, add salt, about...
Thursday, Aug. 19, 2010 11:56 am
2 c. cooked, shelled edamame 1/4 c. diced onion or shallot 1/2 c. tightly packed fresh cilantro leaves 1 tsp. minced garlic, or to taste 1/4 c. fresh lime juice 1 T. Thai green cur...
Thursday, Aug. 19, 2010 07:50 am
1 bunch scallions 3/4 c. wild rice 1/3 c. minced shallots or onions 3 T. unsalted butter 1/2 c. dry white wine or vermouth 3 c. unsalted or low sodium chicken or vegetable stock ...
Thursday, Aug. 19, 2010 05:15 am

with fresh herbs and Asiago

2 c. cooked, shelled edamame 3/4 - 1 c. finely grated aged Asiago cheese, plus extra for garnish 1/3 c. loosely packed mint or basil leaves, or a combination 1 tsp. minced garlic, or more ...


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