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    136 Recipes

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    I don't like peeling and cutting butternut squash, so I use ready-cut squash when I can. Frozen butternut squash also works very well. If you want to use a fresh butternut squash, use one that is about 2 1/2 to 3 pounds. I use almond milk (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because it will be pureed later. I do chop the ginger rather finely because it is so fibrous, and I don't want lumps in the soup that didn't get pureed.

    Recipe #402703

    The veggies listed are only suggestions – the idea is to use up what you have on hand. You could even throw in some salad greens that are past their prime. Do not substitute powdered ginger for the fresh ginger root! The fresh ginger, garlic and onion are good for you.

    Recipe #402682

    A few years ago, after having Mrs. Field's brownies, I wanted a recipe that was similar. I experimented and came up with this, which I like even better. If I could have only one brownie recipe, this would be it. I make these without an electric mixer - I beat the batter by hand with a large slotted spoon.

    Recipe #401940

    Minimally sweet and frosting is optional. Even though I list all-purpose flour, I usually make this with 1 cup whole wheat pastry flour and 1/4 cup soy flour. I love the flavor of orange blossom honey and try to use that if I can get it. Many people may want to increase the amount of sweetener. The reduced amount called for in the recipe makes it more like a bread than a cake, so feel free to increase the honey or sweetener.

    Recipe #401941

    From the FANTASTIC Williams-Sonoma French cookbook. Double the recipe and freeze half for future use. Posted here for safekeeping. The prep and cooking times are very rough estimates.

    Recipe #401218

    I came up with this after buying some meyer (sweet) lemons. It is basically water with a combination of meyer lemon juice and regular (sour) lemon juice. Sometimes I add a little Truvia. You don't need a sweetener but can add your sweetener of choice if you like. The amounts are very inexact and depend on your taste. I generally use the juice of one meyer lemon with a smaller amount of the sour lemon juice. I am giving the directions for one serving.

    Recipe #400170

    Yummy recipe from my friend's mother. Posted for safekeeping. Recipe amounts are somewhat flexible. The cooking time shown is for hamburgers. I don't have a specific baking time for the meatloaf, because I usually make this as hamburgers. A flatter meatloaf needs less baking time than a taller one.

    Recipe #399558

    This is a family favorite, posted for safekeeping. I estimated the prep time and it does not include chilling time.

    Recipe #399424

    Posted here for safekeeping. This is another variation on Julia's basic recipe for leek and potato soup.

    Recipe #270735

    Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.

    Recipe #270731

    I got this from an old newspaper clipping by Frances Price, posted here for safekeeping, though I haven't yet tried it. There are several versions of "Pan Bagnat" posted on Zaar; this is a slightly different (Corsican) version called "Pan Bagne." This requires at least several hours of chilling time (to allow the flavors to meld).

    Recipe #270415

    I haven't tried this and am posting here for safekeeping. Julia suggests this as a side dish for pork. You can also substitute white turnips or rutabaga, which also go well with pork.

    Recipe #269363

    Posted here for safekeeping. Here is the basic recipe with suggested garnishes on the serving plate. The amount of butter and/or cream is given as in the original recipe for historical interest and for anyone wishing to try the fully loaded classic version.

    Recipe #269145

    Recipe #269139

    Inspired by Jessica K's wonderful recipe (#136460). IMPORTANT NOTES: While I can buy tender arugula at Trader Joe's, I find that the supermarket dandelion leaves are all pretty tough, even the organic ones. So it would be better to pick some fresh young dandelion leaves from a lawn that is not chemically treated. Regarding amounts of ingredients for this salad: Normally I am pretty flexible when giving amounts for salads, but I will say this: when using bitter greens such as dandelion, or peppery/pungent greens such as arugula, make sure you have enough milder veggies (such as tomato, avocado, cuke, etc.) to counter the sharpness of those greens.

    Recipe #269005

    Another yummy-sounding recipe that I am posting for safekeeping. This is baked in an 11-12 inch baking dish or skillet about 2 inches deep or individual baking dishes about 6 inches in diameter.

    Recipe #269004

    Casserole-roasted chicken with potatoes and bacon, adapted from Julia Child's recipe, posted here for safekeeping. Small new potatoes may be used instead of the boiling potatoes. This is a one-dish meal, but Julia suggests serving broiled tomatoes alongside for color. The preparation time is an estimate.

    Recipe #268844

    Posted here for safekeeping. You can use milk instead of cream.

    Recipe #268843

    Posted here for safekeeping. You can also use all milk instead of cream and omit the butter pieces on top. NOTE: As suggested by one reviewer (Dec. 13, 2010), I am revising the recipe to correct a typo. (Sorry for the inconvenience!)

    Recipe #268841

    I adore Julia's recipes but tend to simplify them by omitting some of the details and using less butter. I also use milk instead of cream and find it rich enough for my taste. When I make this dish, I usually omit the crust (the "gratin" version).

    Recipe #268407

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