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.
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.
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.
Creamy Beany Goodness
Julie | July 18, 2010
Butter-baked wild salmon pairs up with buttery lima bean puree and glazed carrots.
Baghali Polo
Julie | July 16, 2010
A Persian crispy rice dish with creamy lima beans, aromatic dill, and meltingly tender chicken.
Great Gallopin’ Grapevines, Batman!
Julie | July 13, 2010
Dolmades two ways: an impromptu riff with collard greens and leftover bulgar pilaf, and a more traditional version with fresh grape leaves and a vegetarian filling.
Clucks and Tostones
Julie | July 9, 2010
A meal inspired by Puerto Rico: simply stewed chicken, yellow rice and beans, and the pièce de résistance, crisp salty tostones (fried plantains).
Three Uses for Yogurt
Julie | July 8, 2010
Several uses for that homemade yogurt, including creamy polenta, tender Greek-style chicken skewers, and cherry-berry fro-yo.
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