Dear Robi: These delicious little bars combine a dense graham cracker base with a velvety custard filling rich with brown sugar and chopped pecans. Sweet, but not overly so, each bar is like a perfect ...

Yulia Mulino There was a time when French cultural and gastronomical tastes had a huge influence on Russian civilization, especially in food and fine dining. As far as “julienne” is concerned, however ...

Bright, colorful and easy to make, this simple salad from Julienne in Santa Barbara makes for a striking presentation whether you’re entertaining company or savoring a simple night at home. Shaved ...

1. Peel carrots, and cut into fine julienne. Place in a medium bowl. 2. Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil; season with salt and pepper. 3. Lightly salt carrots; ...

Pan-Seared Halibut with Saffron Miso Broth and Asian Vegetable Julienne Serves 1 1/4 cup each snap peas, carrots, bok choy 6-ounce halibut filet 1 cup vegetable broth Splash of dry white wine 1/2 ...

Preheat oven to 450 degrees Cut 4 pieces of parchment baking paper or double thickness aluminum foil into 12- by 15-inch rectangles Fold in half from the short end and cut out a large heart shape ...

Legion, Bellevue restaurant owned by former Seahawks stars, will close 14 latest Seattle restaurant closures — including a local bagel chain 9 new restaurants and cafes from South Lake Union to West ...

"In an ideal world, I would always have these chunky batons or finer julienne strips of candied citrus to hand for sprinkling over ice creams and sorbets, fresh fruit or compotes, cakes and various ...

1. Preheat oven to 375 degrees. Line a sheet pan with a silicone baking mat or parchment. 2. Julienne vegetables using a mandolin. Place julienned vegetables on prepared sheet pan. Sprinkle with ...

1/2 lb Carrots 1/2 lb Zucchini 1 tbsp Betty's Butter 2 tbsp Fresh Lemon Juice Salt and pepper to taste 1 tbsp Poppy seeds ...