Waiter, There’s a Flan in My Soup
Julie | March 14, 2012
Homemade beef stock is the ideal base for French onion soup, enlivened with creamy Gruyere cheese flans and toothsome barley.
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Anglo-Indian Leftovers
Julie | August 22, 2010
Leftover milk-braised chicken and rice makes an easy transition to chicken biryani, accompanied by a sauté of onions and baby okra. This is a pretty fussy-friendly main dish, though the side of okra might give some pause.
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.
In the Words of Murray…
Julie | June 23, 2010
“There’s cheese inside… don’t tell anybody!” Stuffed corn tortillas called pupusas, a sort of built-in quesadilla, accompany a butterflied chicken roasted with an infusion of Mexican flavors.
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.
Fried Onion Heaven
Julie | June 7, 2010
Fried onions are yummy, no matter how you make them! Included are simple recipes for french-fried or haystack onions—perfect for all garnishing all sorts of foods—and crisp buttermilk-dredged onion rings with a dipper of homemade yogurt ranch dressing.
The Polenta Coup
Julie | May 22, 2010
This was the first polenta my husband ate without complaint, perhaps because it is enriched with all sorts of yummy cheese and cream. While creamy, I served it under brat-seasoned pork chops and apple compote; after it firmed up, I experimented with pan-frying the leftovers.
Chile Colorado
Julie | May 5, 2010
Chile colorado stuffed in homemade flour tortillas is a perfect way to celebrate Cinco de Mayo. This beef is meltingly tender and richly flavored, but not spicy.
Chicken Stir Fry, Three Ways
Julie | March 8, 2010
Three variations on your basic boneless chicken stir-fry: First a chicken satay stir-fry with peanut butter and orange juice; a simple stir-fry unusually incorporating Brussels sprouts; and a spin on teriyaki using 5-spice and pomegranate juice.
