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Lynn McBride
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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 4 days ago 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!
Lose those antiquated expressions from French class, and speak like a native. Continue reading
Posted Nov 13, 2014 at Southern Fried French
Nice to see a recipe with ordinary ingredients, made extraordinary. My kind of recipe, thanks! Lynn at Southern Fried French
Toggle Commented Nov 12, 2014 on Such an Easy Appetizer at Ruth Reichl
In most villages in our area, there are two very different groups: the French farmers, who have always been here and still work the land; and the expats and retired French, who come for the ambiance, the natural beauty, the wine. And when the two collide, it can get interesting--and even heart-warming. Continue reading
Posted Oct 30, 2014 at Southern Fried French
Now you are getting into our neighborhood! (We live near Cluny). Madame Pic is great, but I prefer good old fashioned, authentic brasserie food any day--like that lentil salad, and quenelles. Which is getting harder to find. In our area, it's Chez Jack in Milly LaMartine, near Mâcon. If you go, call ahead and they will make the pommes dauphinoise for you if they aren't featuring them that day, which they serve family style. Lynn at
Toggle Commented Oct 20, 2014 on More France at Ruth Reichl
Take a fantasy shopping trip today in southern Burgundy. And give some thought to what would, and should, be on YOUR wish list if you bought a French house. Continue reading
Posted Oct 16, 2014 at Southern Fried French
A very special post today, about big, bittersweet changes going on at the château... Continue reading
Posted Oct 9, 2014 at Southern Fried French
Always looking good restaurants in Paris. Your description at the end made me put it at the top of my list. Though I might go for those waiters alone. Lynn at Southern Fried French
Toggle Commented Oct 8, 2014 on More Paris: Clamato at Ruth Reichl
A little French lesson with some interesting expressions: it's about time. Continue reading
Posted Oct 3, 2014 at Southern Fried French
I've made this before but I always just wing it, so I'm happy to have a proper recipe, and this one looks good. My French neighbor Bernard asked me how to make it and refused to believe it didn't have any cream in it, until his wife finally chided him for doubting! I'm always a bit intimidated by the beans at our marché, so many colors and types I don't know. This will inspire me to get shelling and try them. Lynn at Southern Fried French
Toggle Commented Sep 27, 2014 on A New Favorite Fall Food at Ruth Reichl
Worth a trip to Portland, it seems. I'll never forget my first meal in Thailand: so many unfamiliar flavors and yet beyond delicious. Sure wish I could learn to do this at home. But there is lots here to inspire. --Lynn at Southern Fried French
Toggle Commented Sep 26, 2014 on Notes from Portland, Take Two at Ruth Reichl
It's fun to eat, it's easy enough to make on a week-night, and it works for a dinner party. Here's a French classic French dish from Provence that you may never have heard of. Continue reading
Posted Sep 25, 2014 at Southern Fried French
There is small-space gardening, and then there is no-space gardening. Houses in French villages sometimes have no land---but that doesn't stop them from having a garden! Steal some ideas from these creative micro-gardeners. Continue reading
Posted Sep 18, 2014 at Southern Fried French
'Le Hamburger' has invaded France, and French chefs are taking the idea and running with it. And, Mon Dieu, there are even some surprisingly interesting vegetarian options, in the land of La Viande! Continue reading
Posted Sep 4, 2014 at Southern Fried French
Your quote has a bit of irony for me, as it was your magazine that convinced me to go (mostly) vegetarian--- all those articles about screaming lobsters, and how pigs are raised. But when I do fall off the wagon, it's a reuben sandwich that grabs me. Such intersting dishes, here, which have revived my dreams of attempting homemade pasta.
Toggle Commented Aug 31, 2014 on Notes from New Zealand: Auckland at Ruth Reichl