Basket of Bartletts
Julie | September 17, 2010
You can’t beat a brown-butter cake made with pantry staples and studded with chunks of melty bittersweet chocolate and juicy pear.
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Humble
Julie | September 16, 2010
A comforting dish of fluffy dumplings cooked alongside shredded chicken and vegetables in a luxurious gravy—at once satisfying and very economical.
An Early Ode to Fall
Julie | September 15, 2010
A whole chicken braised with pears and rosemary until sweet and succulent, served between creamy mashed potatoes and tender balsamic-glazed pears—the perfect dish to welcome autumn with open arms.
A Fusion Fricassee
Julie | September 14, 2010
Fricassurry? Curricassee? Whatever you want to call this curried chicken fricassee with tender apples and salt-roasted fingerling potatoes, it makes a delicious autumn meal. Amazing where some collard greens can take you!
Purple Peas and Purple Potatoes
Julie | September 13, 2010
Purple potatoes are a colorful take on starch; plus, rockfish fillets braised quickly in a rich sauce of tomato, silky leeks, and creamy hull peas.
SESNA Community Garden
Julie | September 12, 2010
For several years I have been taking walks to a local park with the dog and the baby, and we frequently walk down 19th Street past the SESNA Community Garden. I couldn’t help but peek in at the beautiful flowers and vegetables and wonder how I might get involved in it, and finally last week [...]
Purple Hull Peas
Julie | September 11, 2010
My introduction to purple hull peas, braised with bacon and onions for a Southern-style side, and steeped into purple-tinged jelly.
Blackberry Bounty, or Condiments Ahoy!
Julie | September 10, 2010
Gathering a treasure trove of fragile wild blackberries was the perfect way to celebrate the winding-down of summer on Labor Day. I used my stash to make blackberry-mint vinegar, blackberry-chile syrup, and blackberry-apple compote, incredibly versatile condiments that I look forward to using as the weather gets cooler.
Cooking a Craving
Julie | September 9, 2010
Baja-style fish tacos with crispy rockfish and a side of fragrant black beans laced with onion, peppers, and blackberry compote (of all things!).
Tuna Corks and Apple Tourtes
Julie | September 8, 2010
Tuna corks with shredded carrot salad, and a svelte apple tart for dessert—a French-style dinner perfect for the transition to fall.
