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Recipes by Julianne
Thursday, April 12, 2012 12:00 am
Lemon curd is wonderful in any guise, but Meyer lemons with their floral note and intense fragrance make it even more delectable. And particularly appropriate to use as the filling between the wedding
Recipes by Julianne
Thursday, April 5, 2012 12:00 am

with sweet potatoes, carrots, prunes, and apricots and a Halkie (potato kugel) topping.

Radwine’s tsimmes is another classic Jewish dish – one he’s adapted from Joan Nathan’s Jewish Cooking in America.” Tsimmes is a Yiddish word meaning fuss and comes from
Food
Thursday, March 29, 2012 12:00 am

There are lots of other spring edibles in the wild

So far it’s been an iffy year for local morels, those wonderful wild mushrooms whose cratered caps resemble sponges. In fact, “sponge mushrooms” was what my family called them; I did
Food
Thursday, March 22, 2012 12:00 am
Their name may be a little off-putting. And their exterior, orange streaked or mottled with vermilion and/or brownish purple, may bring to mind a nasty bruise rather than something good to eat. Howeve

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