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Chef David Lefevre shares his seafaring recipe.
David LeFevre and Jerry Garbus on how and what to drink with fish (and explosives).
Chefs David LeFevre (of the forthcoming Fishing with Dynamite) and Takao Iinuma of Genji Sushi on buying fish retail.
Caroline on Crack drinks early and often and learns a few things in the process.
The fluffy Southern staple reaches new heights in L.A.
File under: Finally!
PEI black mussels combine with Chinese lap cheong sausage, cilantro, lime juice, kaffir leaves, Thai chiles, and green curry to make our stomachs happy.
A nor’easter seafood wave is coming at us, fast
“Just bring wine,” they said. Sure, that’d be fine. But how much better would you look also toting a surprise side to complement your gracious host’s savory spread. Chef David Lefevre of M.B. Post shared with us a speedy, flavorful showstopper of a vegetable dish that you can whip up in time for dinner.
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