Recipes By Julia Reed
83 recipes found
Anne Kearney's Double-Salmon Rillettes
My Mother's Tuna Salad
This is Julia Reed’s favorite tuna salad, the one she subsisted on for years as a child, eaten with a fork straight out of a container in her mother’s refrigerator. It’s an unfussy thing that is exactly suited to be layered between two pieces of white bread — toasted, if you must — and then eaten at the kitchen table, or, after summer ends, at the lunchroom table. The ingredients are simple and easily acquired, and be sure to use real mayonnaise.
Martha Pearl Villas's Pound Cake
Fig Relish
Yogurt Sauce
Caramel Ice Cream
Pork Stew With Black Beans
Joe Major's Stuffed Pork Chops
Buranee Banjan
Fig and Almond Tart
Harriet's Corn Bread
Mary Cantwell's Steak in Champagne
Spinach-and-Artichoke Casserole
Pork Chops With Dijon Sauce
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Celery-Root Remoulade
Lee Bailey's Pasta With Golden Caviar
Shrimp Tortillitas
Frankie Harding's Chicken or Shrimp Curry
Daube Glace
Vegetable-Beef Soup
Halibut With Fava Beans and Asparagus
Fillet of halibut is served with a fresh sauce of sugar snap peas, fava beans, baby asparagus tips and bits of black truffle in this recipe adapted from the chef Eric Ripert of Le Bernardin.
Justine's Lotus Ice Cream
Black-Eyed Peas With Andouille Sausage And Rice