Author Archives: Kerry

Thursday, July 14th, 2011

French in a Flash: Tricolore Berry Meringue Creams

Get the whole story on Serious Eats. Today is Bastille Day! A veritable fête. In the States, I always toast La France with an early evening pétanque game on the beach, and a twilit grill or picnic. If I’m lucky … Continue reading …

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Categories: 15 Minutes, Desserts, Easy, Eat, French in a Flash, Fruit, Recipes, Series, Vegetarian

Thursday, July 14th, 2011

Bastille Day Postcard

Happy Quatorze! I have just landed in the South of France, and this is the view from my window. I am so excited for what this weekend has in store! I will, of course, dutifully share photos and menus. Bises…

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Categories: Côte d'Azur, Voyages

Wednesday, July 13th, 2011

Franglais: Merguez Baguettes

RECIPE: Merguez Baguettes

Get the whole story on The Huffington Post. When it comes to French food, we always think of the ivory tower. Not the gutter. Charlottes and tians and soufflés are all well and good, but give me the choice between … Continue reading …

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Categories: 15 Minutes, Bread & Butter, Easy, Eat, Franglais, Recipes, Sandwiches, Series

Tuesday, July 12th, 2011

An Interview with French Food at Home’s Laura Calder: Part II

KS: What was the first meal you remember eating? LC: Fried potato skins. My mother used to bake potato skins, and these are organic of course, they have to be. You eat your potato flesh and then you have the … Continue reading …

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Categories: People

Tuesday, July 12th, 2011

Writing for a Great New Travel Site: Fathom

Fathom is a phenomenal new travel site founded by (in the spirit of full disclosure) my first editor Jeralyn Gerba and Pavia Rosati. It’s set to fill the space between those flash sale mania sites full of luxury, and the … Continue reading …

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Categories: Finds, Voyages

Monday, July 11th, 2011

An Interview with French Food at Home’s Laura Calder: Part I

A year and a half ago, I had the chance to interview Laura Calder, host of French Food at Home on the Cooking Channel. She had lost her voice, because the night before, she had won her James Beard award. … Continue reading …

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Categories: People

Monday, July 11th, 2011

The Secret Ingredient (Ginger Jam) Part III: Sweet Ginger-Seared Tuna

RECIPE: Sweet Ginger-Seared Tuna

Get the whole story at Serious Eats. What I love best about ginger jam is the spicy caramel. Put it on anything, and add some sharp heat; the jam bubbles up, and darkens, and sticks, and turns straight to caramel … Continue reading …

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