Recent Posts10.14.14Whole Wheat Pasta with Spinach and Walnut Pesto, Haricots Verts, and Rosemary Roasted Potatoes09.26.14Sticky, Spicy, Sweet: Maille’s Honey Balsamic Dijon Mustard Comes to America09.21.14Berlin’s Borchardt: The Schnitzel to End All Schnitzels07.14.14Kerry & French Revolution in Food & Home Entertaining South Africa07.13.14Camembert Fondue-in-a-Box with New Potatoes and Cornichons07.03.14Fourth of July with Maille: Jambon Beurre Cornichon Tartines for Nibbling06.23.14Lamb Shank Mechoui with Mina Green Harissa Fennel and Herb Slaw and Whole Wheat Citrus Couscous05.19.14Soy Ginger Eggplant and Sugar Snaps for a Virtuous Night
Author Archives: Kerry
Get the whole story at Serious Eats. Aligot is the ultimate comfort food—think, ski lodge, by the fire, warming and filling you up. It’s kind of like a potato fondue: mashed potatoes whipped with melted cheese until it gets gooey … Continue reading
RECIPE: Bouillabaisse Po' Boys
Get the whole story at The Huffington Post. If you loved my list of where to go in New Orleans, then you’ve got to make this, and bring some New Orleans to you!
RECIPE: Saffron Lobster Tea Sandwiches
Get the whole story at Serious Eats. There’s a tea house in Paris called Ladurée. Maybe you’ve been there. You probably have because it’s nearly impossible to make it out of Paris without being stopped by their vibrant macarons and … Continue reading
RECIPE: Lemon Roast Chicken and Potatoes
My grandmother’s sister used to make the most amazing lemon chicken–a whole chicken, on the phone, with whole round potatoes roasted underneath. This is the working girls’, not retired aunt’s, version: chicken legs (yes, you can use breasts instead) and … Continue reading
RECIPE: Very "Nice" Chickpea Dip
Get the whole story at the Huffington Post. I remember the first time I went to the circus, I thought it was a spectacle. It was all purple cotton candy and glittering acrobats and kneeling white horses. And then the … Continue reading
RECIPE: Red Veggie Curry
Get the whole story on Serious Eats. In the last few weeks, we’ve seen coconut as a sweet flavoring for rice pudding and as a crispy coating for shrimp, but it’s also a perfect vehicle for sauce.
RECIPE: Pasta with Sweet Pea Pistou and Chèvre
Get the whole story at Serious Eats. It’s April, so no matter what happens, it’s officially spring. Pistou is a sauce from the south of France made from fresh basil, garlic, olive oil, and sometimes cheese and tomato. It’s so … Continue reading