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Thursday, July 1, 2010 01:41 am

(Tuscan-Style Chicken Under a Brick)

3 garlic cloves 2 T. stemmed fresh rosemary leaves 2 T. stemmed fresh sage leaves 2 tsp. freshly ground black pepper ½ c. coarse salt (Kosher or sea...
Thursday, July 1, 2010 10:02 pm
Raichlen’s recipes come with provenance: stories of where they come from and how they got there. As often as not, those stories are as interesting and compelling as the recipes themselves. Her...
Thursday, June 24, 2010 01:41 am
Record’s tortillas are customer favorites. Tortillas are made in virtually the same way as bao bing – a.k.a Beijing pancakes, northern  Chinese flatbreads traditionally served with Mu...
Thursday, June 10, 2010 09:24 am
If you’d like some chocolate with your strawberries, try this recipe, which looks as good as it tastes. Phyllo dough is available in the freezer section of most grocery stores. If you’ve n...
Thursday, June 10, 2010 01:41 am
Here’s the real deal. I like to use a generous amount of strawberries in proportion to the shortcake, making this a big dessert. So keep the previous part of the meal on the small side. Then aga...
Thursday, May 27, 2010 03:59 pm
Make this recipe when fragrant local melons are in season for an especially delectable treat. Bamboo skewers are infinitely versatile: good for grilling, but equally useful for threading pre-cooked or...
Thursday, May 27, 2010 04:49 pm
I made this sandwich in many variations when catering lunches. It’s a family favorite for picnics, tailgating – movie or otherwise – or roadtrip meals. 1 8-10-inch plain or h...
Thursday, May 20, 2010 03:53 am
If you’ve only ever had pudding from a box, you’ll be surprised at how flavorful this homemade version is – and that it doesn’t take much more time than the pre-fab stuff. Na...
Thursday, May 13, 2010 12:17 am
Mostarda – sometimes called Mostarda di frutta – is a classic Italian condiment. It is somewhat like a chutney in that it combines fruit and a savory element. In mostardas that element is ...

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