Oysters On The Half Shell
Claire Thomas
|
Posted 05.25.2011
|
Home
I'm not quite Boss Tweed yet, who allegedly downed about 150 oysters in one sitting, but, I'm slowly getting there.
I'm not quite Boss Tweed yet, who allegedly downed about 150 oysters in one sitting, but, I'm slowly getting there.
This is an exquisitely simple recipe and a very classic one too. Lemon + garlic + chili + white wine + parsley + shell fish = awesome. Add bacon and...
For my first 30 Second Recipe on location, I cover one of my absolute favorite spots in all of LA, Wurstkuche. Sausage, fries, and beer: When you do ...
Grilled Figs with Ice Cream A simple, delicious end of season dessert. A touch of brown sugar, pungent balsamic vinegar, and fruity olive oil give a b...
Strong, delicious and oh so easy to make. If you're a coffee lover it's practically a crime that you don't have a jug of this sitting in your fridg...
The martini for the martini purists, based on the ideal from Bernard DeVoto's lyrical and facetiously toned book on America's greatest gifts to the world (hint: whiskey and the martini).
When I can't fit any more slices in my mouth, my only recourse is to liquefy them. I bring you my favorite summer drink: Ambrosia Agua Fresca.
One part old fashioned, the other part beer, all inspired by some of my favorite champagne cocktails, the Beer Fashioned is the perfect summer version of the classic cocktail.
This is my everything. Breakfast, lunch, snack, I'm bored so I'll eat, dinner, whatever the reason, this tartine is instant gratification. Enjoy!
On today's episode of Kitchy TV, Whitney Adams mixes me the strongest bourbon dranks a non-Kentuckian can handle. Yum!
Northern California gives me massive "the grass is always greener" yearnings. I love it up there. The food, the people, the architecture. So with 24 hours to pack it in, here's what I did.
I teamed up with Kat Odell of Eater LA and Good Bite to make her super simple spring time crumble. Four ingredients and delicious results.
I love Spring! I love that the tulips and bluebonnets are in bloom, the sky is blue for days on end and its warm enough outside to invite people o...
This vegan chocolates utilize the cocoa butter, the vegetable fat extracted from the cocoa beans and what makes white chocolate "chocolate," for that smooth ganache texture that cream usually provides.
The trick to beer brownies is in using a dark, malty beer you like that already has some desserty characteristics. You can go a little crazy with the possibilities (imagine coffee porter brownies).
Beer, BBQ, and my favorite ladies of beer were there at The Bruery's second anniversary celebration.
Easter's just around the corner and Passover's here, so it's time to load up on the celebratory goodies.
Barbrix mixes Spanish Colonial touches with modern minimalism, creating an open space that is both warm and unobtrusive. Plus, who doesn't love a chartreuse bar?
Jeni's Splendid Ice Cream blends French patisserie technique with American farm-to-table sensibilities and the results are delicious.
On today's episode of Kitchy TV, I team up with Chef Pace Webb of Taste of Pace to mix some of her signature seasonal cocktails.
The owner and creative mind behind the always mind-boggling flavors at Scoops, Tai Kim, makes his ice cream fresh every morning (sometimes as many as 18 new flavors) for locals and East LA College students to enjoy.
On this episode of Kitchy TV, Kat from Wally's Wine breaks down the do's and don'ts of bottle aging wine, starting a home cellar, and what wines are best with a few years on them.
On today's episode of Kitchy TV, Ian from Caffe Luxxe gives me some pointers on how to make the best espresso and cappuccinos off of my home machine. Enjoy!
Sorry to anyone from the Eastside reading this, but Caffe Luxxe beats out Intelligentsia for my coffee-fueled needs. There. I said it. Let the Sharks versus Jets turf war for espresso supremacy begin!
