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Lynn McBride
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If you haven't been to Burgundy, you're missing one of the prettiest regions in France--and the heart of French food and wine country. Here's a 10 day tour of Burgundy, that hits the high spots. Continue reading
Posted yesterday at Southern Fried French
Sounds yummy. It makes me think of the blood orange upside down cake recipe from Gourmet, which I make when they're in season. Lynn at Southern Fried French
Toggle Commented 7 days ago on Things I Love: Bitter Sweet at Ruth Reichl
A page from the memory book: a Burgundy travel guide, from the late, great Gourmet Magazine. And, a classic French recipe. Continue reading
Posted May 7, 2015 at Southern Fried French
Is it a rental house? A bed and breakfast? No, a gîte is it’s own thing. And it’s the best accommodation value around, and maybe the most interesting, if you want to experience the French countryside. Continue reading
Posted Apr 23, 2015 at Southern Fried French
as a southern girl I have definitely had beaten biscuits, but this recipe is certainly unique. Apparently I have overlooked a very important kitchen tool.
Toggle Commented Apr 17, 2015 on Beaten biscuits at Ruth Reichl
Nathalie Dupree writes cookbooks that capture the southern cuisine---but she's no stranger to French cooking, either. Today, a special interview with this well-known author and TV personality. Continue reading
Posted Apr 9, 2015 at Southern Fried French
Great recipe. And speaking of old cookbooks, a friend just gave me some back issues of Gourmet, the oldest one is from 1976. The recipes range from the exotic (lamb's tongue salad à la Greque) to the strange (Mussels in scallops shells) to the sublime (Strawberry Vacherin with Raspberry sauce, Orange Caramel Sauce, and Crème Anglaise). Plus a long treatise on watercress. How I miss it! Lynn at
Toggle Commented Apr 1, 2015 on Another Intriguing Recipe at Ruth Reichl
In which we discover a "southern fried" French restaurant if there ever was one. Continue reading
Posted Mar 26, 2015 at Southern Fried French
If you're planning a spring dinner party, make it French and fabulous! And make it a costume party, if you're bold. Our friends offer some ideas. Continue reading
Posted Mar 12, 2015 at Southern Fried French
Dinner parties in France: they're a little different. Should you have the pleasure of an invitation, here's how to be a savvy and welcome guest, the French way. Continue reading
Posted Feb 26, 2015 at Southern Fried French
Wonderful. And as it happens, on my blog at Southern Fried French, I wrote a review this week of Minero, Sean Brock's new Mexican joint, where he imports special varieties of corn to make his own masa for tortillas. AND I featured your recipe for collard greens on the same post, thank you very much--they were delicious! Lynn at
Toggle Commented Feb 14, 2015 on Red Hot Recipe for Valentine's Day at Ruth Reichl
Live report from Charleston: what's happening in the Food World, on this side of the pond. Plus, a new way with collard greens from another superstar. Continue reading
Posted Feb 12, 2015 at Southern Fried French
Now I'm a southern girl, and I often make a mess o' greens just to eat for lunch all week. There is nothing like them. But I've never heard of this preparation, and it sounds brilliant. Especially since it's hard to make good collards without ham, and I don't like to eat meat, so this is perfect. Bless your heart! from Lynn at
Toggle Commented Feb 4, 2015 on Come on Collards! at Ruth Reichl
Modern life seems to have turned a lot of US parents into short order cooks for fussy young eaters. Not in France! French kids amaze—they eat what their parents do, even some of those French dishes that scare Americans. A book by an American married to a Frenchman tells how parents do it in France. Continue reading
Posted Jan 29, 2015 at Southern Fried French
I make these all the time (but not with browned butter, great idea), but never felt the need for a special popover pan. But now that I've seen your way-tall ones, got to get me one! Lynn at
Toggle Commented Jan 24, 2015 on Pop Up! at Ruth Reichl
In response to JANE, it's an excellent point that most religions have had their share of abuse and atrocities. In response to JETAGAIN: There is plenty of blame to go around, starting perhaps with the war in Iraq, which inflamed the situation. I do think we need to differentiate between war and terrorism (though both are horrible). Yes there are always civilian casualties in war, unjustly so, but the rules of warfare don’t include individuals willfully and brutally attacking civilians. And there are many moderate muslims out there, and many spoke up, and attended the marches I’m sure, it's a good point. My point is, where are the big demonstrations, muslims uniting to tell the world that their religion does not condone murdering journalists, gunning down school children? There ARE big demonstrations in some Muslim countries this week, but against Charlie Hebdo. Anyone interested in reading more about this subject might check out NY Times columnist Thomas Friedman's article, "We Need Another Giant Protest".
Toggle Commented Jan 16, 2015 on Contemplating Charlie at Southern Fried French
Who could have guessed back then that cauliflower would be the celebrated vegetable du jour? And I love the 1 fork story. I echo the sentiments in Toni's comments, too. I'm still mourning the late great Gourmet, nothing can replace it! Lynn at
Toggle Commented Jan 15, 2015 on Another One from the Time-Life Series at Ruth Reichl
A week after the French massacres, trying to think through the unthinkable. Continue reading
Posted Jan 15, 2015 at Southern Fried French
A luminous and delicious French holiday: "La Chandeleur". Lighten up the dark mid-winter with this fun family feast day, that brings prosperity along with it. Continue reading
Posted Jan 8, 2015 at Southern Fried French
Sometimes the simplest dishes are hard to get right. I've made this many times but it never seemed as good as it could be. Now I know the secrets--don't hold back! Many thanks for the recipe. Lynn at Southern Fried French
Toggle Commented Dec 29, 2014 on Pleasing a Crowd at Ruth Reichl
We call these cheese straws in the south (even when they're round), and they are popular party fare. But usually they're made only with cheddar, and though I will skip the bacon, I love the idea of the 3 cheeses. Can't wait to try, thanks! Lynn at Southern Fried French
Your secret weapon for drop-in guests, brunches, or a fun lunch: whip up this quick French holiday tradition. Continue reading
Posted Dec 25, 2014 at Southern Fried French
Yikes, air fares are up! So grab a bargain fare and go to France in early December, to catch what is surely the most dazzling festival on the planet. Prepare to be amazed... Continue reading
Posted Dec 11, 2014 at Southern Fried French
It's a baby, a puff, a volcano--what is this international dish that inspires so many names? Continue reading
Posted Nov 27, 2014 at Southern Fried French
Thanks, y'all, for the correction. So nice to have my own editors, merci!