Brava
Julie | February 10, 2011
Almond-crusted halibut and patatas bravas over a quick romesco sauce—the whole meal was good, but the potatoes were revelatory.
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Rotolo
Julie | January 26, 2011
An incredibly labor-intensive dish, fresh pasta (my own egg-free version with garbanzo beans!) is filled jelly-roll style with ricotta, kale and ham, boiled like a sausage, and then sliced and baked with a rich tomato cream sauce. So worth the effort!
Monsieur Monte
Julie | January 2, 2011
Call it what you will, this sandwich is exploding with flavor from Gruyere, prosciutto, herbes de Provence, Dijon mustard and Parmesan.
How the Grinch Stollen Christmas
Julie | December 24, 2010
The December 2010 Daring Bakers challenge was stollen, a traditional German Christmas bread. Mine contained dried cherries, pistachios, and candied ginger, and was shaped into two different varieties of wreaths.
Enter the Samosa
Julie | December 19, 2010
Our first try making samosas was a rousing success—beef, potato and peas in a crispy shell, served with homemade apple chutney.
Pierogish
Julie | December 12, 2010
One of my favorite dumplings of all time, the humble pierogi. Make enough to freeze some for unexpected cravings!
Lamb Dumplings with Yogurt Sauce
Julie | November 23, 2010
An unusual recipe for lamb dumplings in a scorched yogurt sauce, more tasty than it sounds.
Bourani
Julie | November 20, 2010
A Greek side dish to go with all those gyros: bourani, a baked rice dish fragrant with tomato and cinnamon.
My Hero, the Gyro
Julie | October 28, 2010
One of my more successful at-home versions of a restaurant dish: lamb gyros with tzatziki in pillowy rounds of pita.
