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Thursday, May 13, 2010 05:55 pm
Pie may be the quintessential rhubarb dessert, but this upside-down cake also is a delicious showcase for it. Whenever a recipe calls for brown sugar, I almost always use the dark brown, because it ha...
Thursday, April 15, 2010 10:21 am
Oliver says of this recipe:     “OK, this is easy, but it’s a quick one, so you’ll have to concentrate and stay on the ball. Sweet and sour pork is an absolute classic...
Thursday, April 1, 2010 11:35 am
This unusual and delicious recipe for stuffed eggs served warm is adapted from Jacques Pépin’s delightful autobiography, The Apprentice. Pépin says “Our favorite egg recipe w...
Thursday, April 1, 2010 01:58 am
Hard-boiled eggs, shelled Mayonnaise Dijon mustard Cider vinegar Ground turmeric, optional Salt and freshly ground white pepper to taste Red, blue, green and purple food colori...
Thursday, March 25, 2010 12:40 am
Clafoutis is a very traditional French fruit dessert, one that falls somewhere between cake and custard. I’ve made – and eaten — them for years, but never had one as delicious as t...
Thursday, March 18, 2010 03:41 pm
Making tea sandwiches is a great opportunity to have fun and let your creativity shine. The sandwiches should look pretty, but they should also taste as good as they look. Sandwiches can be open-fac...
Thursday, March 18, 2010 01:03 am
1 lb. shrimp, peeled and deveined 2 T. chopped parsley, preferably flat-leafed 8 T. (1/2 c.) unsalted butter 2 T. white wine Worcestershire sauce ¼ tsp. freshly ground white pepper, or...
Thursday, March 18, 2010 01:02 am
This classic British concoction is most typically used as a spread for scones or toast, but I spread it between cake layers, fill miniature tart shells with it, spread a layer on the bottom of a fre...
Thursday, March 18, 2010 05:33 pm
Use good tea. As with all food and drink, the end product can only be as good as the ingredients that go into it. There are good quality teas sold in bags, and they’re certainly convenient, bu...
Thursday, March 11, 2010 11:23 am
Soupe de Poisson is as much a provençal classic as its more famous cousin, bouillabaisse — and, in my opinion, much better. Adding fish or shellfish makes it more substantial, but the soup is tr...

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