Category Archives: Recipes

Friday, October 15th, 2010

French in a Flash: Sweet Vanilla Quiche

RECIPE: Sweet Vanilla Quiche

Get the whole story at Serious Eats. I am a total junkie for French food magazines, which is where I first saw the idea for a sweet quiche. I often ask myself the question, “Is this French enough?” when I’m … Continue reading …

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Categories: Bread & Butter, Breakfast & Brunch, Eat, French in a Flash, Pastries, Recipes, Series, Tarts, Quiches, Pizzas, Vegetarian
 
Monday, October 11th, 2010

The Secret Ingredient (Coffee) Part I: Seared Scallops with Espresso Beurre Blanc

RECIPE: Seared Scallops with Espresso Beurre Blanc

Get the whole story at Serious Eats. This is a true secret ingredient recipe: using something right out of the pantry and altering it to an important but unidentifiable state. The coffee in this recipe (instant espresso, in this case) … Continue reading …

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Categories: 30 Minutes, Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient
 
Friday, October 8th, 2010

French in a Flash: Bernadette’s Poisson à la Crème

RECIPE: Bernadette's Poisson à la Crème

Get the whole story at Serious Eats. Sometimes, in the year and a half I’ve been writing this column, I totally lack inspiration. What am I going to make this week? That’s what happened yesterday. So I asked my for-all-intents-and-purposes beau-père … Continue reading …

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Categories: 30 Minutes, Easy, Eat, Fish, French in a Flash, Main Courses, Recipes, Series
 
Thursday, October 7th, 2010

Franglais: French Onion Soup Grilled Cheese Sandwiches

RECIPE: French Onion Soup Grilled Cheese Sandwiches

Read the full article at The Huffington Post. Why do we have to take the good with the bad? I’d rather take the good and leave the bad. The same rules that apply to love also apply to French Onion Soup. … Continue reading …

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Categories: 30 Minutes, Bread & Butter, Eat, Franglais, Recipes, Sandwiches, Series
 
Friday, October 1st, 2010

French In A Flash (Classic): Coq Au Riesling

RECIPE: Coq au Riesling

Get the whole story at Serious Eats. I once read that France is the same size as the state of Texas; and yet, like the much larger United States, France is full of regions with cuisines as distinct as Louisiana, … Continue reading …

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Categories: 60 Minutes, Eat, French in a Flash, Main Courses, Poultry, Recipes, Series
 
Thursday, September 30th, 2010

Franglais: Apricot and Rosemary Oven Ribs

RECIPE: Apricot and Rosemary Oven Ribs

Read the full article at The Huffington Post. The kitchen is full of surprises. I have been eating ribs as long as I can remember. I love barbecue. Smoked and succulent, swimming in sauce, tangy-sweet. I can’t get enough. I … Continue reading …

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Categories: Appetizers & Hors D’Oeuvres, Cheap, Easy, Eat, For a Crowd, Franglais, Main Courses, Meat, Recipes, Series
 
Monday, September 27th, 2010

The Secret Ingredient (Maple Syrup) Part III: Maple and Soy-Glazed Salmon with Garlic and Ginger

RECIPE: Maple Soy-Glazed Salmon with Garlic and Ginger

Get the whole story at Serious Eats. If I had to create an analogy out of sweetness and saltiness, it would be that sweet is to salty as maple syrup is to soy sauce. Though they are on opposite sides of … Continue reading …

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Categories: Easy, Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient