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French in a Flash: Sorrel Shrimp Rissoles with Artichoke Aïoli

[Photographs: Kerry Saretsky] Previously Lavender-Apricot Chicken Drumsticks » All French in a Flash recipes » I think the frequent recurrence of rissoles in this column of late reveals more about me than about French cuisine. When the weather turns...

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2 Comments | Posted by Kerry Saretsky, October 15, 2009 at 5:30 PM
Tagged: deep frying, French in a Flash, sauces, seafood, shrimp

Seriously Asian: The Passing Through Technique

Principles of Stir-Fry, Part Two Wok-fried fish with vegetables, made using the passing through technique. Previously Principles of Stir-Fry, Part One » All Seriously Asian coverage » In Chinese households, home cooks stir-fry dishes but they bear little resemblance to...

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7 Comments | Posted by Chichi Wang, August 28, 2009 at 3:30 PM
Tagged: Chinese, deep frying, fall recipes, fish, lard, oils, Seriously Asian, stir fry, vegetables, woks

Nancy Silverton's 'Pastries from the La Brea Bakery'

My friend Nancy Silverton is one of the greatest pastry chefs and bread bakers this country has ever produced. So when she gives a recipe for doughnuts, I'm sure to dog-ear the page it's on. She kindly allowed Serious Eats...

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Post a Comment | Posted by Ed Levine, June 1, 2007 at 2:19 PM
Tagged: deep-frying, doughnuts, Nancy Silverton, pastries, recipes, Serious Recipes