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The French-Vietnamese hybrid has the kinds of inexpensive French dishes that have all but evaporated from our cholesterol-obsessed culture. The Fruit de Mer au Gratin features sweet clams and pungent mussels (both still in their shells), smoky shrimp, bits of fish, and strands of faux crabmeat baked in a terrine of cream sauce rich with butter. As good as it is, everything pales besides Favori's beautiful, huge catfish.
The lunar New Year came and passed last weekend, but Asian food rocks all year long. Here's some of the places we've obsessed over for the past couple of months. Also, congrats to Sandra Sutphen of Yorba Linda for correctly figuring out that I... More »
Photo by Tenaya HillsHoly Stockholm Syndrome! Many Vietnamese-Americans seem to view the 100-year French rule of their mother country with fondness. Examples abound: a popular local Vietnamese musical production company called Paris by Night... More »
Illustration by Bob AulSelecting what to eat from a Vietnamese restaurant menu can be a daunting task. Many Little Saigon eateries simply list dozens of dishes without translating them, and the Anglophile mind quickly tires trying to comprehend... More »
Photo by Jeanne RiceI wasted plenty of my youth tempting catfish out of the muck of Midwestern rivers. The bait was spoiled chicken organs or, when we could get them, dead chicks marinated in booze or anise oil and then wrapped on a treble hook... More »
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