A few weeks ago, we were desperate to pretend it was fall, so we made one of the coziest comfort meals we could think of. How quickly we forget. Now that fall is upon us and summer is waning, we're trying to get one last bite of tasty summer citrus and white wine. more ›

You may recall that we explored ceviche in a previous installment of Qu'est-ce que c'est. As we got ready to head to dinner at The Publican (pictures coming on Thursday), we took a look at the menu and saw both snapper crudo and an ahi tuna escabeche. We thought this might be a good opportunity to discuss the differences between some common fish preparations with a concentration on the raw side of the house: Crudo, Escabeche, Ceviche, Carpaccio and Tartare. Descriptions are below the images. more ›

Welcome to the second installment of Qu'est-ce que c'est? In our first showing, we tackled duck confit. This week, we're going to take a look at ceviche. more ›