Julia Price Baron

Sep 22, 2023 | epicurious.com | Anikah Shaokat |Jarrett Melendez |Julia Price Baron |Zoe Denenberg

From 1994 to 2002, Claudia Fleming was the architect behind the desserts coming out of Gramercy Tavern's kitchen in New York City. With every cake, cookie, and tart, Fleming unwittingly changed how America perceived the last course of an elegant meal. "Her desserts were stylish, not stylized," explains Celia Sacks of San Francisco's Omnivore Books. They had an element of approachability and fun rarely found at fine-dining restaurants at the time.

Aug 28, 2023 | epicurious.com | Zoe Denenberg |Julia Price Baron |Maggie Hoffman |Giuliano Hazan

Portico is the kind of cookbook you can page through like a novel, reading for culinary wisdom, but also for deeply heartening stories and maybe a little life advice. The recipe inspiration abounds: A Libyan Jewish tomato spread that tastes "like concentrated sunshine;" a pumpkin frittata eaten by Sephardi Jews on Rosh Hashanah "to ward off evil decrees;" and a whole chapter on fritters-fried artichokes (a hallmark of Roman Jewish cuisine), fried baccalà, and honey-soaked matzo fritters.

Aug 17, 2023 | epicurious.com | Casey Corn |Emily Farris |Grace Elkus |Julia Price Baron

You just bought a new bottle of ketchup for an afternoon of grilling, and when you clear the picnic table a few hours later, you're wondering: Is it still good? Or maybe you've pulled out the ketchup to slather on hash browns for brunch, but you know you'll need it the next day for a veggie burger. Do you really need to put it back in the fridge in the meantime?

Aug 15, 2023 | yahoo.com | Julia Price Baron

Wondering what to cook tonight? Here’s what your fellow Epicurious readers are eating. Originally Appeared on Epicurious View comments

Jun 22, 2023 | epicurious.com | Deb Perelman |Beth Lipton |Jesse Szewczyk |Julia Price Baron