December 03, 2013
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Food styling by Sheryl Julian and Valerie Ryan; Lane Turner/Globe Staff
Favorite recipes of the Globe’s food editor, Sheryl Julian, retain their status as old reliables, but also can change with the season. Pictured, spicy feta-harissa spread.
Soups like this cabbage-bean soup cost pennies and seem to be made of nothing, then when you ladle them into bowls, they’re complex.
In this dish — roast chicken on angel hair with sauteed cherry tomatoes — the chicken juices baste the angel hair and the entire finished effort tastes exceptionally good.
One benefit of having a collection of favorites is that you don’t have to think too hard to pull them together. This sauce with shrimp, sausages, and spicy tomato can be made in advance.
Julian has made these chocolate gingersnaps, by the Mast Brothers, multiple times since trying the recipe this fall.
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