Taking the Cure
Julie | August 21, 2010
Home-cured salmon isn’t nearly as scary or complicated as I thought it would be! We loved this gravlax with scrambled eggs, in corn soup with okra croutons, and straight off the board.
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.
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.
Midsummer Feast
Julie | July 7, 2010
A simple roast of beef with sides of summery vegetables and pesto-infused mashers, remixed into roast beef sandwiches on soft, homemade potato rolls.
Pocketful of Lamb
Julie | April 23, 2010
Grilled lamb with Mediterranean spices and seasonings was tasty on its own, but fantastic served in homemade pita with a smear of yogurt sauce.
What’s Black, White and Red All Over?
Julie | November 19, 2008
A selection of salmon recipes: Grilled and balsamic-glazed; baked with thyme beurre blanc; and pan-roasted with a mustardy green salad.
The Incredible Edible etc.: Veg-Egg Duos
Julie | September 8, 2008
Creamy eggs + tender vegetables + crisp toast = Ideal light summertime meal, breakfast, lunch or dinner! Three variations on a theme: Poached eggs over boiled kale; white asparagus with Belgian egg and lemon sauce; and softly scrambled eggs over sauteed escarole and prosciutto.
I’m Not Crazy
Julie | August 10, 2008
This simple pureed lentil soup gets just the right touch of depth and richness from a garnish of ricotta cheese mixed with garlic and pulverized walnuts.
Bacon and Egg Salad
Julie | July 9, 2008
French and American variations on sturdy green salads with bacon and eggs, each with a very different flavor profile.
Pierogies and Paprikash
Julie | May 2, 2008
Comfort food in a tidy little package, otherwise known as potato-bacon pierogies, with a side of creamy chicken paprikash.
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