Recipes By Julia Reed
83 recipes found
Peach Ice Cream
This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.
Mock Cheese Soufflé
Smoked Pork Stock
Risotto Cakes With Mozzarella
Iceberg With Smoked-Bacon-and-Buttermilk Dressing
Crabmeat Justine
Alice B. Toklas's Bavarian Cream
Creole Crab-Meat Soup
Evelyn Patout's Preserved Kumquats
Barbecued Veal
Oyster Velouté with Black Caviar
Robert Carter’s Braised Collard Greens
At one point, the only way people cooked greens was to boil them with a hamhock or a piece of slab bacon for hours until the house smelled so sour that it was indeed almost uninhabitable. But in this recipe, they aren't boiled to death, but braised for just 15 minutes or so in degreased ham stock. Not only is there no stench, but you get the great pork flavor that is such a compliment to greens without the fat.
Sformata di Ricotta
Salsify Soup
Union Square Cafe's Tuna Club Sandwich
This update on a workaday sandwich takes time and work, it’s true. But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you’ve ever had in your life. You’ll need one pound of yellowfin tuna, which you’ll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs. If you plan ahead, you can make the tuna salad without the herbs, refrigerate it overnight, and add them in before assembling your sandwiches. Layer it on toasted bread with a lemon-pepper aioli, slab bacon and arugula. This is picnic food for the gods.
François Payard's Chocolate Upside-Down Soufflés
Lemonade Souffle
Pisto
Jambon Persillè
Crab-meat Mornay
Pumpkin Gratin
15-Minute Chocolate Cake
Club Sandwiches
Oh, the perfection of a well-made club sandwich: layers of crisp bacon, tender chicken pulled from the bone (no cardboard chicken breasts here), slices of the ripest tomato you can find and crunchy romaine lettuce leaves. All of this nestled between slices of toasted white bread slathered with homemade mayonnaise. And no one would bristle if you added slices of avocado. They might declare you a genius.