Category Archives: Recipes

Monday, March 15th, 2010

The Secret Ingredient (Chamomile) Part I: Seared Sea Scallops with Chamomile Beurre Blanc

RECIPE: Seared Sea Scallops with Chamomile Beurre Blanc

Get the whole story at Serious Eats. This month’s secret ingredient—chamomile—is not so secret. I have it in my house every second of every day, and I’d bet you do too. But I began to wonder lately, sipping my late-night … Continue reading …

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Categories: Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient
 
Friday, March 12th, 2010

French in a Flash: Chèvre And Greens-Stuffed Shells in Béchamel

RECIPE: Chèvre and Greens Stuffed Shells in Bechamel

Get the whole story at Serious Eats. When I first started going to my all-girls school at seven years old, I was confronted with a lot of “new things”—new to me anyway. Uniforms that zipped up the back instead of … Continue reading …

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Categories: French in a Flash, Recipes, Series
 
Friday, March 5th, 2010

French in a Flash: Niçoise Chickpea Chips

RECIPE: Niçoise Chickpea Chips

I wrote in this week’s column that to me, Nice is France’s Venice, and if you’ve been to either, you’ll be able to imagine the food position of the other. A lonely traveler, upon entering either city, you immediately notice … Continue reading …

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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Eat, For a Crowd, French in a Flash, Recipes, Series, Vegetarian
 
Sunday, February 28th, 2010

The Secret Ingredient (Pastis) Part III: Pastis and Mint Granita

RECIPE: Pastis and Mint Granita

Get the whole story at Serious Eats. I make granitas constantly. For one, you don’t need an ice cream maker, which I still don’t have. And two, the snowflake texture and melt-in-your-mouth sweet crystals are like a grown-up snow cone … Continue reading …

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Categories: Recipes, Series, The Secret Ingredient
 
Friday, February 26th, 2010

French in a Flash: Marseilles-Style Spicy Clams and Mussels

RECIPE: Marseilles-Style Spicy Clams and Mussels

Get the whole story at Serious Eats. I love this seafood stew for being both simple and complicated at once. Few of us can achieve that dichotomy without substantial artifice, but this dish stumbles into it without effort. As my … Continue reading …

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Categories: 30 Minutes, Appetizers & Hors D’Oeuvres, Eat, Fish, For a Crowd, French in a Flash, Main Courses, Recipes, Series
 
Monday, February 22nd, 2010

The Secret Ingredient (Pastis) Part I: Pastis and Persillade-Stuffed Mussels

RECIPE: Pastis and Persillade-Stuffed Mussels

Get the whole story at Serious Eats. Traditional moules-frites are so popular that we often forget their equally delicious cousins: moules-farcies, or stuffed mussels, broiled in the oven and served something like clams casino. Persillade is a traditional mix of parsley … Continue reading …

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Categories: Recipes, Series, The Secret Ingredient
 
Friday, February 19th, 2010

French in a Flash: Roquefort Roasted Broccoli

RECIPE: Roquefort-Roasted Broccoli

Get the whole story at Serious Eats. I have always felt that vegetables are the neglected children of dinnertime. Underloved, underattended, and, unlike children, underwhelming—in most cases. Having grown up as a vegetarian for twelve years, I learned to appreciate … Continue reading …

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Categories: Easy, Eat, French in a Flash, Recipes, Series, Sides, Vegetables, Vegetarian