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Elle Peyarre – The Magazine

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The official website of author Elle Peyarre

  • ABOUT ELLE
  • Food & Cooking
    • American cuisine
      • Perfectly Baked Chicken Breast
      • A Most Delicious Potato Salad
    • Chinese cuisine
      • Szechuan Lotus Root Stir-Fry
      • Wonton soup
      • Tomato Egg Noodle Soup 
    • Filipino cuisine
      • Inky Squid
    • French cuisine
      • French-style Scrambled Eggs with Ham
      • Elle Peyarre’s Basil Bean Stew Recipe
    • Greek cuisine
      • Elle Peyarre’s Avgolemono Soup
    • Italian cuisine
      • Elle Peyarre’s Linguine del Mare recipe
    • Japanese cuisine
      • Japanese Soba Noodles
    • Korean cuisine
      • Korean Gochujang Noodles
    • Spanish
      • Piquillo Peppers with Goat Cheese
    • Vietnamese cuisine
      • Arctic Razor Clam Salad
    • Seafood
      • Baked Salmon with Cilantro
    • Vegetarian
      • Elle Peyarre’s Tofu Fish
  • Elle’s Short Stories
    • From the Past into the Future
    • The Man with Green Eyes
    • Fool’s Gold – a Short Story by Elle
      • Fool’s Gold – Part 1
      • Fool’s Gold – Part 2
      • Fool’s Gold – Part 3
      • Fool’s Gold – Part 4
      • Fool’s Gold – Part 5
      • Fool’s Gold – Part 6
      • Fool’s Gold – Part 7
  • Headline News
    • BART Chief of Police Kenton Rainey Keeps Company with Thugs
    • How Classy is MAC Cosmetics at the Management Level?
  • Relationships
    • Death & Bereavement
      • After-Death Communication? When Your Loved One Visits in Dreams
      • The Afterlife is Real
      • The Pills Work
  • Travel
    • Johnson’s Beach in Napa Sonoma Wine Country
    • Elle Peyarre – How to have a Luxury Experience on Any Plane Trip and What Beauty Products to Bring for Traveling
  • Beauty & Makeup
    • I Got Boobs for My Birthday!
    • Effortlessly Gorgeous
    • Turning 40
    • Elle Peyarre’s Beauty Secrets at 40
    • Elle Peyarre’s Thoughts on Beauty
    • Korean Makeup. A Different Way for Women to Look More Youthful.
  • Business
    • Turning Down Job Offers and Interviews Left and Right

Category: Seafood

Elle Peyarre’s Swai fish with Ethiopian Berbere spice

The fragrant Berbere ingredient adds tang, spice, and sweetness to a dish. Ingredients – tablespoon of minced fresh ginger – … More

Berbere, curry, Ethiopian, filet, fish, spice, Swai

Baked Salmon with Cilantro

Growing up eating Mom’s baked salmon with cilantro was divine especially when she served it with warm fluffy steamed white … More

cooking, fish, salmon

Inky Squid

Not for everyone but for the ones that do enjoy this wild dish,  I grew up appreciating squid soup from … More

calamari, Kikkoman, Seafood, soup, soy sauce, squid

Arctic Razor Clam Salad

Dinner tonight consisted of Vietnamese-style Arctic razor clam salad and the evening’s drink — a shot of Hennessy Privilege. My … More

razor clam, salad, Vietnamese
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