Julie | December 31, 2006
Mushrooms I have always disliked mushrooms. I thought it was their flavor, and indeed that took some getting used to, but I realized this year that my real aversion to mushrooms was to their texture. I trained myself not to instantly push them aside in restaurants, instead taking a bite of mushroom mixed in with [...]
Julie | December 25, 2006
We’ve made these little shortbread cookies lots of times, usually with the food processor, which means the cookies are ready for the oven in less than 5 minutes. My dough comes out very very dry and sandy, so you can’t roll it in your palms, but it holds together when squeezed (but you can add [...]
Julie | December 18, 2006
Our favorite chocolate chip cookies of all time, these decadent treats are studded with walnuts, chocolate and toffee bits, and stay chewy for days. The key is the low cooking temperature.
Julie | December 18, 2006
This is one of our favorite pork recipes. It is actually a braise, despite the title. It has incredible flavor for the minimal number of ingredients, and leftovers make great open-faced sandwiches. We usually serve with mashed potatoes as an additional carrier for the leek sauce. Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with [...]
Julie | December 12, 2006
This easy breakfast cake came from a book on Amish cooking. Jeremy requests it all the time for weekend breakfasts, and it’s one of our favorites in part because it doesn’t require any eggs, unlike virtually every other breakfast food besides cereal. It is good both hot from the oven, and cold, later in the [...]
