julia ritchie

julia ritchie

julia ritchie
More ideas from julia
Roasted Brussels Sprouts with Brown Butter and Lemon - FineCooking

Roasted Brussels Sprouts with Brown Butter and Lemon - FineCooking

Brussels Sprout and Mushroom Sauté - FineCooking

Brussels Sprout and Mushroom Sauté - FineCooking

Warm Brussels Sprout Caesar Salad with Multigrain Croutons - FineCooking

Warm Brussels Sprout Caesar Salad with Multigrain Croutons - FineCooking

Sweet and Tangy Red Cabbage Slaw with Raisins and Pecans

This red cabbage slaw is a nice change of pace from everyday coleslaw. Red cabbage and onions are combined with lightly sweetened mayonnaise.

Red Pickled Cabbage Recipe - Genius Kitchen

I go nuts over this cabbage in the Paris delis. Red cabbage is very good you you and this keeps 2 weeks in my fridge with no problem. The crunch is still there! Use all organic ingredients if possible. A terrific side dish to an omelette or sandwich.

Brown Butter Pumpkin Layer Cake - FineCooking

Brown Butter Pumpkin Layer Cake from FineCooking - Find the best kitchen-tested recipes, videos, healthy meals, party menus and cooking techniques from top cooks and the Fine Cooking Test Kitchen.

Pumpkin-Ginger Tunnel Cake - FineCooking

Pumpkin-Ginger Tunnel Cake - FineCooking

White Bean Chili Cornbread Pie - FineCooking

This pie is best served about 20 minutes after it comes out of the oven; while the dish will still be hot, the sauce will have cooled enough to thicken.