Author Archives: Phillip Lemarque

INGREDIENTS FOR THE DRESSING: •1/3 cup rice vinegar •1 tablespoon honey •1 tablespoon tamari or soy sauce •1 tablespoon toasted sesame oil •1 tablespoon finely grated peeled fresh ginger •1 clove garlic, minced •1/2 teaspoon kosher salt •1/4 teaspoon freshly … Continue reading →

What Is The Coney Island Mermaid Parade? Each year, over 3,000 creative individuals craft their costumes and participate in the Coney Island Mermaid Parade that hundreds of thousands come to watch. Summer is here, and with it comes New York’s … Continue reading →

How Wine Becomes Rare or Expensive Not all wine starts out expensive or rare – although some do – but it can become that way over time.  As people consume the bottles of a given vintage, they reduce the number … Continue reading →

A question asked many times…, why did you write your book? It’s a great question and easy to answer. There was never any plan to write a book; Stella and I had never written one before. It happened from the … Continue reading →

Maybe it’s not so strange after all. After living in the good old US of A for many years, Stella and I decided to make the jump…back to France, our birthday land. Oops, quite a surprise. I guess it is … Continue reading →

Is winning the big one everything? What about the story of that guy who spent 42 years at the Beverly Hills Hotel Pool? Irving V. Link, for forty-two years, at seven o’clock every morning, wearing a perfectly fitted bathing suit, … Continue reading →

Ingredients For the sauce:  1 cup seafood stock or clam juice  1 cup heavy cream  1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided  3 tablespoons tomato puree  1/2 teaspoon saffron threads  8 ounces raw shrimp, peeled, … Continue reading →

Why does this Well-to-be couple end up working for Crazy Rich and Famous? The answer is up in the wind, my friend… Sophie, the hard-hearted, temperate woman, will not let the trophy wives run her life. Who is the boss? … Continue reading →

The Recipe Ingredients Butter 5  to 6 oz 2 Cloves of garlic chopped 1/2 Shallots chopped S & P to taste Small bunch of green onions chopped 1/2 cup Japanese Panko 4 to 5 oz of sour cream 1/2 cup … Continue reading →