Julie | May 29, 2010
A variation on your basic roast chicken, with an Asian slant: Five-spice roasted chicken and gravy is served with a fragrant mash of white and sweet potatoes and a green salad drizzled with scallion vinaigrette.
Julie | May 28, 2010
My attempts to butcher a large piece of halibut, plus two sauces to serve over it: scallion-butter and tomato-dill. A green salad with scallion vinaigrette complements either version.
Julie | May 27, 2010
And no, not a human baby. Meet my shiny new oven, complete with a ceramic range and convection fan.
Julie | May 27, 2010
The May 2010 Daring Bakers challenge featured the croquembouche, a tower of cream puffs glued together with caramel or chocolate ganache. I filled my choux puffs with chocolate and vanilla praline pastry cream based on a Julia Child recipe.
Julie | May 22, 2010
This was the first polenta my husband ate without complaint, perhaps because it is enriched with all sorts of yummy cheese and cream. While creamy, I served it under brat-seasoned pork chops and apple compote; after it firmed up, I experimented with pan-frying the leftovers.
Julie | May 19, 2010
A series of recipes experimenting with Thai-style curries, from your basic yellow chicken curry, to potato-crusted salmon with curry-carrot sauce, to cod in a lemongrass-coconut broth.
Julie | May 15, 2010
Who knew sopapillas were so easy to make at home? These tender-crisp pockets of fried dough can be served in sweet or savory variations.
Julie | May 5, 2010
Chile colorado stuffed in homemade flour tortillas is a perfect way to celebrate Cinco de Mayo. This beef is meltingly tender and richly flavored, but not spicy.
