Comments on: Make Salmon Your French Sweetheart this Summer

By: Anne

Anne — Tue, 07 Jul 2009 12:51:53 +0000

Suzanne, thank you so much!

By: Anne

Anne — Tue, 07 Jul 2009 04:00:12 +0000

Thank you! Hey your recipe for Miso-Glazed Tuna Kebabs looks delicious. I’m all over it.

By: ATigerintheKitchen

ATigerintheKitchen — Mon, 06 Jul 2009 22:00:02 +0000

Beautifully executed. I’ll have to try this sometime…

By: That Wordsmith

That Wordsmith — Mon, 06 Jul 2009 19:14:44 +0000

Wonderful recipe – can’t wait to try it! Thank you especially for taking pictures of the cutting and folding. Once you see it, it makes perfect sense. Yum!
Love the photo masthead, Anne! Beautiful shots of really lovely food.

By: Phoo-D

Phoo-D — Wed, 24 Jun 2009 16:07:00 +0000

Love your site and the opening photo! Beautiful. This dish sounds like it has a wonderful balance of flavors and elegance.

By: kim

kim — Tue, 23 Jun 2009 22:52:25 +0000

Love the new masthead on the website…Looks really good!
We just got back from 6 days in NOLA without kids…dropped most of our $$ on food and booze. Many amazing meals! Will mail you soon with details!

By: Anne

Anne — Fri, 19 Jun 2009 20:42:53 +0000

Oh, you know I was thinking about you when I did it! Obviously a person who staples her food is a person with a paper fetish. It coulda been binder clips, but the plastic. You know.

By: Stacey

Stacey — Fri, 19 Jun 2009 16:42:30 +0000

First I have to say that the orange paint of your back splash adds to the beauty of the photos.

Second, I absolutely LOVE that you used a stapler to hold your parchment together. I had a good chuckle over that.