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Thursday, Feb. 4, 2010 04:49 am
1 tsp. Dijon or stone grained mustard 1/2 tsp. salt 3 – 4 sliced garlic cloves or to taste 1/2 c. extra virgin olive oil 1/2 c. neutral flavored vegetable oil such as canola C...
Thursday, Jan. 21, 2010 05:54 pm
This is one of those classics that has as many variations as there are cooks who make it. After much experimentation, I settled on the following. It’s not difficult, but it does take some time, ...
Thursday, Jan. 21, 2010 02:57 pm
When I want to pull out all the stops, I make my own pasta, rolling it into sheets and parboiling them. For less momentous occasions, I’m more than happy to use no-boil lasagna noodles. They wor...
Thursday, Jan. 21, 2010 03:28 pm
This simple tomato sauce is adapted from Iron Chef Mario Batali’s version. Batali is one of the (sadly few) Food Network stars who really know their stuff. I’ve had some of the best meals ...
Thursday, Jan. 21, 2010 09:15 pm
By any name, this sauce is a classic. In some ways, it’s fallen out of favor – in the U.S., not least because it’s been often replaced by condensed soups. But a properly seasoned whi...
Thursday, Jan. 14, 2010 03:59 pm
My grandmother’s “creamed” spinach contains no cream; rather it uses the water the spinach was cooked in. It remains my most favorite food; and is the only thing I’ve ever eate...
Friday, Jan. 8, 2010 01:40 am
4 c. loosely packed flat-leaf (Italian) parsley 2 T. coarsely chopped garlic, or more or less to taste 4 small scallions, chopped 1 medium carrot, coarsely grated 1/3 c. red or white w...
Thursday, Dec. 10, 2009 01:24 pm
Caramelized onions are incredibly unctuous, with a rich mouth feel that belies the small amount of oil used. They are so delicious and have so many uses that I try to always keep some in my refrigerat...
Thursday, Dec. 10, 2009 12:07 pm
These biscuits are a wonderful alternative to other breads at breakfast, lunch, and dinner. They’re a snap to make, particularly if the dry ingredients have been mixed ahead of time. To make the...
Thursday, Dec. 10, 2009 05:25 am
These long thin toasts look and taste sophisticated, but they’re easy and inexpensive to make. Give them by themselves, or with a wedge of good cheese (the Corkscrew has the best selection local...

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