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 ...

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 ...

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; ...

1. Using a large saute pan over medium high heat, heat the oil. Add the vegtables and saute until tender. Season with salt and pepper, to taste.

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 ...

"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 ...

1/2 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 ...

First, julienne the vegetables. Peel and cut the carrot, celery, turnip and leek into very thin strips. Heat the broth, season with salt and freshly ground black pepper. Add the julienne, bring back ...