Recent Posts12.08.14Greek Turkey Meatballs with Chobani Jalapeño and Mint Tzatziki11.27.14A Franglais Thanksgiving: Spiced Apple Cider Granita11.26.14A Franglais Thanksgiving: Sweet Potato Gnocchi with Brown Butter, Sage, and Hazelnuts11.25.14A Franglais Thanksgiving: Spatchcocked Turkey with Citrus and Fresh Herbes de Provence11.09.14Our First New York Dinner Party: Slow-Cooked Bavette aux Caramelized Échalotes11.04.14French Women and Oysters: Mireille Guiliano Stops by To Talk Joie de Vivre and Hew New Book, Meet Paris Oyster10.14.14Whole 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 America
Author Archives: Kerry
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
I was in Katrina…Part I. Part I being the episode where the hurricane passed over Florida and didn’t do anything–we had a couple of lightless hours, long enough for a game of Clue, and a can of Chef Boyardee. We … Continue reading