Kale Slaw
Julie | August 17, 2010
Spins on two Italian-American chicken classics—slow-braised cacciatore and breaded chicken parm—with a side of raw kale slaw with apples and sunflower seeds in a sweet, tangy dressing.
Child’s Play, or Spinning for Noodle-Lovers
Julie | August 13, 2010
An easy weeknight meal of cold noodle salad with peanut sauce and leftover chicken turns into a hand-pulled noodle-making production—how does this always happen to me?
Chicken Tetrazzini
Julie | August 4, 2010
A classic casserole using spaghetti, mushrooms and leftover chicken, this version favors scratch-made sauce over canned soups.
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.
Finocchio Alfredo
Julie | June 26, 2010
Having discussed a few methods for disposing of fennel fronds, and considering a host of others—infused into a vinaigrette for salad, candied as a garnish, or mixed into fresh pasta dough, for instance—I eventually had to get around to the main event, the fennel bulb. Could you tell I’ve been avoiding it? Licorice flavor and [...]
Clandestine
Julie | June 17, 2010
A quick summer pasta dish that can be served hot, cold or room temperature, tossed with peas, zucchini shreds, and a homemade pesto of fennel fronds and mint. A great way to use up those fronds.
Moghrabieh with Levantine Roast Chicken
Julie | June 11, 2010
I took inspiration from moghrabieh, a pea-sized Lebanese semolina couscous, serving it with a roast chicken rubbed with Levantine spices and basted with lemon juice.
Chicken Tricks and Tortellinis
Julie | April 26, 2010
An in-depth guide to a basic roasted chicken, complete with my sure-fire gravy, crockpot chicken stock made from the carcass, and chicken soup with homemade tortellini.
Purple Pinto Eater
Julie | October 3, 2009
A delicious stewy Italian soup made from homemade pasta and the elusive fresh shelling beans, in this case purple-tinged rattlesnake beans.
Pasta Pom and Popovers
Julie | July 2, 2009
This whole meal is composed of just a few pantry staples—the pasta’s pomodoro sauce is made with canned tomatoes, ricotta cheese and dried basil, and the popovers just use flour, eggs, milk, and Parmesan cheese.
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