Category Archives: Series

Monday, September 7th, 2009

French in a Flash: "Summer" Lobster Sandwiches with Zucchini Frites and Heirloom Tomato Salad (Part II)

RECIPE: Zucchini Frites with Basil Fleur de Sel

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Categories: Eat, French in a Flash, Recipes, Series, Sides, Vegetables, Vegetarian
 
Monday, September 7th, 2009

French in a Flash: "Summer" Lobster Sandwiches with Zucchini Frites and Heirloom Tomato Salad (Part III)

RECIPE: Heirloom Tomato Salad with Olive Oil and Fleur de Sel

Get the whole story at Serious Eats.

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Categories: 15 Minutes, Easy, Eat, French in a Flash, Recipes, Salad, Series, Sides, Soup & Salad, Vegetables, Vegetarian
 
Thursday, September 3rd, 2009

The Secret Ingredient (Squid Ink) Part III: Black Clams Casino

RECIPE: Black Clams Casino

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Categories: Recipes, Series, The Secret Ingredient
 
Thursday, September 3rd, 2009

The Secret Ingredient (Squid Ink) Part II: Spicy Squid Ink Risotto

RECIPE: Spicy Squid Ink Risotto

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Categories: Recipes, Series, The Secret Ingredient
 
Thursday, September 3rd, 2009

The Secret Ingredient (Squid Ink) Part I: Crab Ravioli with Black Brown Butter and Tarragon

RECIPE: Crab Ravioli with Black Brown Butter and Tarragon

Get the whole story at Serious Eats. When I graduated from college in 2005, my mother and stepfather took me on what should have been a dream vacation: Rome, Florence, Tuscany, and Venice. None of us had ever been to … Continue reading …

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Categories: 15 Minutes, Easy, Eat, Fish, Main Courses, Recipes, Series, Sides, Starches, The Secret Ingredient
 
Monday, August 24th, 2009

French in a Flash: Drunken Angel Hair with Leeks and Cream

RECIPE: Drunken Leek Pasta

I remember the first time I was drunk very clearly. Which is, from what I have seen of drunkenness ever since, quite a feat. I was three. I was, of course, with the famille. My cousin Patricia was having a … Continue reading …

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Categories: Eat, French in a Flash, Main Courses, Recipes, Series, Sides, Starches, Vegetarian, Vegetarian
 
Tuesday, August 18th, 2009

French in a Flash: Grilled Lamb Chops with Port Syrup, Garlic Confit, and Sauce Vierge "Persillade"

RECIPE: Grilled Lamb Chops with Port Syrup, Garlic Confit, and Sauce Vierge "Persillade"

This is a draft I wrote of this week’s French in a Flash over on Serious Eats. But it’s more of a personal blog post than a column, so I though I’d put it up here. I hope you enjoy…. … Continue reading …

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Categories: French in a Flash, Recipes, Series
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