Category Archives: Recipes

Friday, February 12th, 2010

French in a Flash: Watermelon Salad with Fromage de Chèvre Brulé

RECIPE: Watermelon Salad with Fromage de Chèvre Brulé

Get the whole story at Serious Eats. I am not at all opposed to themed food. Last year’s Valentine’s column was a traditional Coeur à la Crème, a heart of sweet cream surrounded in a sweet strawberry sauce. This year, my … Continue reading …

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Categories: 15 Minutes, Eat, French in a Flash, Recipes, Salad, Series, Soup & Salad, Vegetarian
 
Friday, February 12th, 2010

The Secret Ingredient (Pastis) Part II: Pastis-Glazed Fish with Fennel Slaw

RECIPE: Pastis-Glazed Fish with Fennel Slaw

Get the whole story at Serious Eats. Pastis, an anise-flavored liqueur, is two-faced. It smells positively noxious out of the bottle, and yet tastes so absolutely subtle in cooking that if it were a person, it would have a split … Continue reading …

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Categories: 30 Minutes, Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient
 
Sunday, February 7th, 2010

Super Bowl Dimanche!

RECIPE: Honey Dijon Chicken Drummettes

I admit it. I’m not a football fan. But I am an eater, and so that makes Super Bowl Sunday one of the best days of the year. Did you know that today is the number one avocado consumption day … Continue reading …

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Categories: Appetizers & Hors D’Oeuvres, Eat, For a Crowd, Recipes
 
Friday, February 5th, 2010

French in a Flash: Dijon Lentil Salad with Lemon-Roasted Shrimp

RECIPE: Dijon Lentil Salad with Lemon-Roasted Shrimp

Get the whole story at Serious Eats. The inspiration for this dish came from a very unusual place: the menu on the wall in Meryl Streep’s café in It’s Complicated. I always find myself salivating and longing for long picnics on … Continue reading …

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Categories: Eat, Fish, French in a Flash, Main Courses, Recipes, Salad, Series, Soup & Salad
 
Monday, February 1st, 2010

The Secret Ingredient (Membrillo) Part III: Membrillo-Roasted Lamb

RECIPE: Membrillo-Roasted Lamb

Get the whole story from Serious Eats. With weddings, there must be something blue. And with lamb, there must be something sweet. Whether that something is currant jelly or mint sauce, lamb welcomes a contrasting sweet note. For this recipe, … Continue reading …

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Categories: Recipes, Series, The Secret Ingredient
 
Friday, January 29th, 2010

French in a Flash: Cod en Papillote

RECIPE: Cod en Papillote

Get the whole story at Serious Eats. I was having lunch with an old friend this week who is incredibly successful, and recently engaged. She looked at me over lunch with wide eyes and admitted that she had absolutely no … Continue reading …

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Categories: 30 Minutes, Easy, Eat, Fish, French in a Flash, Main Courses, Recipes, Series
 
Tuesday, January 26th, 2010

The Secret Ingredient (Membrillo) Part II: Grilled Cheese with Membrillo and Serrano Ham

RECIPE: Grilled Cheese with Membrillo and Serrano Ham

Get the whole story at Serious Eats. One of my favorite memories of my trip to Spain a year ago was breakfast. Around the corner from our hotel in Barcelona was a little sandwich shop where, for breakfast, you could … Continue reading …

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Categories: 15 Minutes, Bread & Butter, Easy, Eat, Recipes, Sandwiches, Series, The Secret Ingredient