Dueling Skillets
Julie | July 30, 2010
Chicken breasts with a creamy almond sauce and an accompanying hash of potatoes, morel mushrooms, and fresh fava beans.
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Thai Stuffed Zucchinis
Julie | July 29, 2010
A twist on the standard stuffed zucchini, this dish takes flavor inspiration from a Thai stir-fry of pork and basil, topped off with a fried egg.
Brazilian Chicken and Rice
Julie | July 28, 2010
A one-pot meal of dark-meat chicken braised on a creamy bed of coconut milk, tomato, rice and black-eyed peas.
Bombe Squad
Julie | July 27, 2010
The July 2010 Daring Bakers challenge was a Swiss roll-lined ice cream bombe. I chose to go with an almond and summer fruit theme, making almond cake, boysenberry jam and caramel, and apricot and honey-almond ice creams.
Almond Addiction
Julie | July 26, 2010
Addictively sweet and spicy gingered almonds add crunch to silky-smooth honey-almond ice cream, and make a fantastic topping for salads to boot.
Roasted Apricot Frozen Yogurt
Julie | July 25, 2010
Bright, creamy apricot frozen yogurt is just the thing for a hot summer evening.
Not Your Standard Rice Cakes
Julie | July 23, 2010
This recipe makes use of leftover risotto to fry up crispy-creamy risotto cakes, bursting with oozing mozzarella cheese and accompanied with a flavorful yogurt-based dip.
Paydirt
Julie | July 21, 2010
Tucking golden beets into a creamy porcini mushroom risotto with sage-buttered salmon was an excellent way to acclimate my palate to their earthy flavor.
Peas and Carrots
Julie | July 20, 2010
Your standard peas and carrots are transformed into basil-scented pillowy pea gnocchi garnished with crispy shoestring carrots.
