Julia Recipes
Stella Kreuter
I am Julia - a full-time food blogger living in beautiful Colorado. I founded this website in 2012. I focus mostly on savory recipes (protein-based main dishes, pasta, salads) and seasonal ingredients (with lots of vegetables and fruits). Many of my recipes are 30-minute ONE-PAN meals. Find out more about me and my cooking philosophy.
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That does not mean these recipes are dairy-free. Some of them have butter, etc. But because these recipes are not slathered with cream products and cheese, it's really easy to make them DAIRY-FREE:
Explore the recipes on this site through the Recipe Index organized by Course (such as dinners, salads, side dishes, breakfast, desserts, etc.), type of meat used in the recipe (such as chicken, beef, pork, salmon, etc.), and other categories. The Recipe Index also features popular categories, such as Chicken, Pasta, Fish and Seafood, Salads, Holiday Recipes, and Desserts.
Welcome here! I'm Julia, a wife and mother to two lovely daughters who LOVES cooking for my family! On my cooking channels you'll find delicious and easy family friendly recipes + tips for creating a simple home cooking menu. You only need basic kitchen items to cook with me! Subscribe to my Youtube or my newsletter for new recipes weekly! Thank you for all the support ?
Mastering the Art of French Cooking has been a part of my life for as long as I can remember. Not the food, you understand, just the book itself. It resided in my mother's rack of cookbooks, an eccentric aunt to the spiral-bound Junior League collections that surrounded it, its cover spangled with an old-world pattern of rose-colored fleurs-de-lys, its pages dotted with French words and occasional line drawings depicting culinary acts beyond comprehension.
Okay, here's a confession: I had never eaten an egg before I embarked on The Julie/Julia Project. Well, only ones that were baked in a cake, or at the very least scrambled with cheese and peppers and tortilla chips and anything else I could think of that would keep them from tasting like, smelling like, or in any way resembling eggs.
I'd never been much of a quiche person. I grew up in Texas, after all, where the saying "real men don't eat quiche" is not gender-specific. But MtAoFC contains nine recipes for quiche, so quiches I made: Quiche Lorraine and Quiche aux Oignons, quiches with tomatoes and olives and anchovies and leeks. By the end of the quiches I could whip the stuff up in seconds, and my crusts turned out buttery and golden and flaky and perfect.
But Oeufs en Gele was the worst. I made the jelly by boiling cow's hooves and pigskin, which made my house smell like a tannery. I poured the jelly over some poached eggs in little molds and let them set. When I unmolded them, they were brownish, quivering cylinders, the little x of tarragon leaves I'd used to decorate them somehow macabre, like a mark on the door of a plague-ridden house.
I think a strong argument can be made that any meat-eating person ought to take the responsibility once in life for slaughtering an animal for food. But I speak from experience when I say that it's probably not necessary to chop the animal into small pieces while it's still alive.
In the recipe for Homard l'Amricaine, Julia instructed me to "split the lobsters in two lengthwise." Sounds simple enough, doesn't it? Many people insist that plunging a knife through a lobster's head is absolutely the quickest and most humane way to kill it. I have to say, though, that the lobster I murdered in this way did not seem to think so. It did not think being sawed in half vertically was much fun, either. Even after I'd chopped the thing into six pieces, the claws managed to make a few final complaints about the discomforts of being sauted in hot olive oil.
It is a mysterious fact that I had never once in my entire life watched a Julia Child cooking show before the inception of the project. To me, Julia Child was always the book, plus Dan Aykroyd blithely gushing blood on Saturday Night Live.
So watching my first episode a few months ago was illuminating. I had just had a kitchen meltdown, complete with hurled cutlery and the beating of skulls on door frames. (These incidents occur, it must be said, not infrequently.)
You want to use a plot recipe, not a type recipe. You used a type recipe syntax. Type recipes are converting type into generic data (arrays). A conversion of AbstractArray is too crazy. An example of a type recipe is the solution type in DifferentialEquations.jl, which takes the solution and the time series out of a more complex type and passes only that information along for the next part of the plotting timeline. This means that
The end user will still call plot, scatter, or whatever else. If the types
match during the Plots processing pipe, then your method will be called to
convert data/attributes into something more low-level.
@mkborregaard I believe the entire documentation of Plots.jl needs a review to be honest. What I have in mind for this package is a plotting function that takes an image as input, peforms some fancy operation on the image, and returns the coordinates xs, ys to be plotted as a time series. Any of the recipe types fit this description?
This is a very common structure in Julia because mutating allows things to be faster, and sometimes allows more functionality. So for plot recipes, the implementation is really just plot!(dispatch_type,plot, args...) which adds a new dispatch_type recipe to an existing plot. This style of using dispatch on types to add extend functionality to a common function call is described here:
The key thing is to choose the right recipe type, and then follow the syntax exactly! Based on your description of the problem, I cannot say whether you need a Plot recipe (and have to depend on Plots) or could just do a user recipe.
But for instance, let us say you have a series of satellitte images taken over time, and you need to plot the amount of greenness in the images as a function of time. You could define a specific type in your package to take the images, do the transform and hold the information:
simply telling the plotting package to plot it as a plot where gd.times is the x axis (DateTime objects are handled automatically by Plots), gd.greens the y.
Your user might expect the plot to be a line graph with a green color, so you could set default values for this, instead definining your recipe as
I have a recipes question and decided not to open a new topic. Basically, I have a datatype that just wraps quadrature nodes and weights, and would like a plotting recipe (for teaching). This is what I have so far:
It's simply this: I love to cook! :)
I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here.
I am proud to say that I have several family members who are also on RecipeZaar!
My husband, here as Steingrim, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future.
My sister Cathy is here as cxstitcher and my mom is Juliesmom - say hi to them, eh?
Our friend Darrell is here as Uncle Dobo, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :)
I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion.
In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel.
Cooking peeve: food/cooking snobbery.
Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.
The second small victory is skipping both the American tradition of using ricotta and the Italian tradition of adding bchamel. Instead, Julia adds crme frache directly to the tomato sauce, which lends the requisite creaminess that all great lasagnas have, but with zero effort. (I LOVED this cheat. The sauce was so delicious, I had to stop myself from sneaking spoonfuls while assembling the lasagna, lest I run short.)
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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