Category Archives: Series

Monday, April 19th, 2010

The Secret Ingredient (Pink Peppercorn) Part II: Pink Peppercorn Tuna Tartare

Get the whole story at Serious Eats. Last week, I may have intimated (and knowingly) that pink peppercorns are a meek relative of the black peppercorn. But, the truth is, pink peppercorns are not peppercorns at all. They are in fact … Continue reading …

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Categories: Recipes, Series, The Secret Ingredient

Friday, April 16th, 2010

French in a Flash: Veal Stew Forestière

RECIPE: Veal Stew Forestière

Get the whole story at Serious Eats. No one can name a dish like the French. My favorite moments of culinary school were spent sitting, listening to why Creme Dubarry was named after a countess, or which heroic feat inspired what … Continue reading …

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Categories: Eat, French in a Flash, Main Courses, Meat, Recipes, Series

Monday, April 12th, 2010

The Secret Ingredient (Pink Peppercorn) Part I: Pink Peppercorn and Parmesan Gougères

RECIPE: Pink Peppercorn and Parmesan Gougères

Get the whole story at Serious Eats. Pink peppercorns, which I discovered as poivre rose in cooking school, aren’t really peppercorns at all. Shakespeare may have said a rose by any other name would smell as sweet, but poivre rose is … Continue reading …

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Categories: Recipes, Series, The Secret Ingredient

Friday, April 9th, 2010

French in a Flash: Provençal Calamari Salad with Tarragon and Mint

RECIPE: Provençal Calamari Salad with Tarragon and Mint

Get the whole story at Serious Eats. This is a recipe of unsung heroes: calamari (calamars in French) and tarragon. I can still remember my first encounter with the thing that is calamari. It was in a spooky old cliffside restaurant near … Continue reading …

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Categories: 15 Minutes, Eat, Fish, French in a Flash, Main Courses, Recipes, Salad, Series, Soup & Salad

Friday, April 2nd, 2010

French in a Flash: Apple Celeriac Rémoulade with Crab

RECIPE: Apple Celeriac Rémoulade with Crab

Get the whole story at Serious Eats. I’m continuously surprised that what seems outlandishly exotic in one region is a quotidian afterthought in the next. Think of fennel in Italy and France, and its recent revelation here in the States. … Continue reading …

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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Eat, French in a Flash, Individual, Recipes, Salad, Series, Soup & Salad

Monday, March 29th, 2010

The Secret Ingredient (Chamomile) Part III: Chamomile Rice Pudding with Tea-Soaked Golden Raisins

RECIPE: Chamomile Rice Pudding with Tea-Soaked Raisings

Get the whole story at Serious Eats. Chamomile is the comfort tea, built to settle any stomach, or any mind, at the end of a nervous, over-stuffed day. And to me, nothing is more comforting than rice pudding. This dessert plays … Continue reading …

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Categories: Desserts, Eat, Recipes, Series, The Secret Ingredient, Vegetarian

Friday, March 26th, 2010

French in a Flash: Pistou-Crumbed Creamed Spinach

RECIPE: Pistou-Crumbed Creamed Spinach

Get the whole story at Serious Eats. It amazes me how I’ve managed to become a tourist in my own hometown. As I prepare to fly back to New York after months abroad, I’ve found myself doing what any other … Continue reading …

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Categories: French in a Flash, Recipes, Series