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Lynn McBride
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In which we discover a "southern fried" French restaurant if there ever was one. Continue reading
Posted 5 days ago 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!
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