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Emily’s Ricotta Gnocchi with Bruschetta SauceBy Julie

Pimento Cheese BallBy Julie

Everything Bagel + Cheddar RugelachBy Julie

Buffalo Turkey DipBy Julie

Roasted Beets with Whipped Feta, Lemon and DukkahBy Julie

Jarlsberg-stuffed Potato RöstiBy Julie

Dorie’s Pimento CheeseBy Julie

Sheet Pan Croque MonsieurBy Julie

Gruyère or Gouda GougèresBy Julie

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dinnerwithjulie

Cook, author, writer, eater, freelance journalist on CBC radio + the Globe + Mail, cookbook author (x 12), food access advocate. Love feeding people.

I met a tree earlier this week, after spontaneousl

I met a tree earlier this week, after spontaneously pulling over to go for a walk through the Union Cemetery. I’ve gone back for a visit every day or so since. This morning there were fresh rabbit tracks running up to it, and as I sat underneath a gentle breeze helped it wave sparkles of snow over my face.

Words cannot express what an exquisite human Jim w

Words cannot express what an exquisite human Jim was, and how grateful I am to have had the chance to spend so much time with him and his (equally exquisite) family… to have experienced his energy and outlook on life. Your ripple effect has been immense and immeasurable, Jim. Your light has spread into so many dark corners, lit so many torches, shown so many people the way. So much love for you, always. Huge thanks to @colinwayphoto for sharing his photos of Jim with me. ❤️

My mom’s cousin Cathie brought my cousin Megan o

My mom’s cousin Cathie brought my cousin Megan our great aunt Noreen’s recipe cards, and she mailed them to me because she knew how much I’d love them. Aunt Noreen worked in the steno pool at Hiram Walker’s, so they’re all nicely typed. She never married or had kids, but she was my godmother, and I got to love the sound of nighttime trains sleeping over at her house in Windsor, close to the tracks.. my sisters and I would slide around on her dusty rose satin sheets.

My new year cleanse.

My new year cleanse.

New year, old me. ❤️

New year, old me. ❤️

I’m so, so grateful for 2022 and all it brought.

I’m so, so grateful for 2022 and all it brought. May 2023 bring more of whatever makes you the most happy, healthy, peaceful and content. ❤️

New Year food trend alert! ❤️

New Year food trend alert! ❤️

I wrote about plant-based baking for the Christmas

So hey, here’s a thing… Bird’s custard Frenc

So hey, here’s a thing… Bird’s custard French toast!! Bring 1 tablespoon each custard powder + sugar and 1 cup of milk (any kind) to a simmer-the custard should thicken enough to just coat a spoon. Pour into a shallow dish, dip/soak your bread and cook in a hot skillet. Delicious!!

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Find my recipes from the Calgary Eyeopener!

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Dinner With Julie © All Rights Reserved | Website by Curious Communications

Home
Recipes
Recipe Index
Meet Julie
Cookbooks
Events
Pods
Writing