Julia Sullivan

Peach-Rosé Vinegar
Rating: Unrated
New!
Aromatic, refreshing lemon verbena and mild fruitiness from peach-infused rosé shine in this versatile vinegar ideal for shrubs and cocktails.
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Tomato-Chardonnay Vinegar
Rating: Unrated
New!
With bright sweetness from tomatoes and a savory, robust finish from garlic, this mild, lightly acidic vinegar is ideal for finishing dishes. Drizzle over vegetables, soups, or fish.
Herb Simple Syrup
Rating: Unrated
New!
Blanching tender herbs before blending them in this versatile syrup preserves their delicate, fresh flavors. Use this refreshing syrup in cocktails or mocktails, or drizzle it over fruity desserts.
Any-Season Caesar Salad
Rating: Unrated
New!
A robust, creamy dressing and a few minutes on the grill help to tame chicories or sturdy—even bolted—lettuces in this bright salad. Swapping mayonnaise for raw egg means this dressing stays fresh in the fridge all week.
Laced with ribbons of hearty greens, Julia Sullivan’s savory garden tomato ragout pops with bright flavor, the perfect accompaniment to a canvas of creamy polenta. The polenta is cooked with milk for a comforting vegetarian main. Garlic and basil punch up this modern classic; it’s an easy addition to your weeknight rotation.
Chef Julia Sullivan employs a duo of cast-iron skillets to prepare the tender, crispy-edged mushroom steaks at Henrietta Red in Nashville; one for cooking the mushrooms, the other for pressing them flat so they cook evenly. Buttery roasted almonds balance the sharper notes of garlic and lemon this rustic French sauce.
Anchovy Butter
Rating: Unrated
1
At her restaurant Henrietta Red in Nashville, Best New Chef Julia Sullivan’s flavor arsenal is stocked with things like Anchovy Butter, a dead-simple condiment that packs in the flavor. Lemons from Henrietta Red’s patio garden add brightness to the butter. You’ll want to put it on everything.
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Anchovy Butter
Rating: Unrated
1
At her restaurant Henrietta Red in Nashville, Best New Chef Julia Sullivan’s flavor arsenal is stocked with things like Anchovy Butter, a dead-simple condiment that packs in the flavor. Lemons from Henrietta Red’s patio garden add brightness to the butter. You’ll want to put it on everything.