The French must tire of their tropes (see berets, baguettes). A trip to Paris reveals their cuisine has evolved beyond the bistro, with molecular gastronomy and multiculturalism shaking the house that Escoffier built. Perhaps it's nostalgia for summers and studies in Paris, but I still cling to the classics of French cuisine. I've got a bad case of Francophilia (she writes, sporting a marinière stripe romper).
Read MoreThere's something about Elizabeth Ray.
My sister noticed it first, observing how her brand-new daughter was, well, particularly porcine. Terms of endearment often take their cue from the animal kingdom; "Monkey" and "Bunny" are affectionate nicknames my friends dub their significant others. With babies, these pet names increase exponentially. Their newborn adorableness elicits even serious folk to coo "Lamb Chop" and "Chicken" in high-pitched sillyness.
Read MoreCe n'est pas une McMuffin.
While Take 5's Executive Chef, Bryan, had a high school gig grilling at a nearby McDonald's, his hand-crafted, breakfast sandwich is similar only in form and packaging to the fast food classic. At Take 5, slathered butter fills each nook and cranny of a toasted English muffin. Topped with scrambled egg, melted cheese, and ribbons of honey-roasted ham, it is hearty enough to fuel a day at work, yet sufficiently naughty for a hangover cure. Worth the trip from across the Sound and picnic-worthy for a beach brunch.
Read Morebuvette noun (f)
1. a refreshment stall or counter
2. a snack bar at a theater, train station, beach, etc.
In French, and English for that matter, the diminutive "ette" connotes feminine (coquette) or little (cigarette), so it is implicit that buvettes are small. Buvette, Jody Williams' Gallic gem, is indeed petite, but that's all it has in common with it's casual joints across the Atlantic. Chef Williams' version--which she calls a gastrothèque-- is a pleasure chest of French delights, from fresh-baked croissants and housemade charcuterie, to classic coq-au-vin and cassoulet.
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