Author Archives: Kerry

French in a Flash: Provençal Mussels and Clams over Shells

RECIPE: Provençal Clams and Mussels over Shells

Get the whole story at Serious Eats. It seems to me that French food gets a really bad reputation around New Year’s. And, I’ll admit, where there’s smoke there’s fire—I do keep at least one pint of heavy cream in … Continue reading

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Categories: 30 Minutes, Eat, Fish, French in a Flash, Main Courses, Recipes, Series, Sides, Starches
 

French in a Flash: Black Truffle Pasta

RECIPE: Black Truffle Angel Hair

Get the whole story at Serious Eats. I love New Year’s Eve—the idea of starting over, starting fresh—but I hate New Year’s parties. Waking up with a hangover is, for me, about the worst way to start fresh. So most … Continue reading

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Categories: 15 Minutes, Easy, Eat, French in a Flash, Main Courses, Recipes, Series, Sides, Starches, Vegetarian, Vegetarian
 

Franglais: Pan Bagnat Tuna Fish Sandwiches

RECIPE: Pan Bagnat Tuna Fish Sandwiches

Get the whole story at The Huffington Post. There is something so perfectly American about the tuna fish sandwich that it’s hard to imagine the French having anything to do with the stuff. The tuna fish sandwich just might be … Continue reading

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

The Secret Ingredient (Marmalade) Part III: Marmalade and Stinky Cheese Tartines

RECIPE: Marmalade and Stinky Cheese Tartines

Get the whole story at Serious Eats. I saved the best for last. Of all the secret ingredients of 2010, marmalade has been my favorite. It really does add that secret oomph, and it’s nearly impossible to match its depth of … Continue reading

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Categories: Appetizers & Hors D’Oeuvres, Bread & Butter, Eat, For a Crowd, Recipes, Sandwiches, Series, The Secret Ingredient, Vegetarian
 

Franglais: Brie and Avocado Quesadillas

RECIPE: Brie and Avocado Quesadillas

Get the whole story at The Huffington Post. Food, to me, is punctuation. Think of how dull life would be if you didn’t have three meals a day by which to mark its progress. Just one run-on sentence without any … Continue reading

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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Easy, Eat, Franglais, Main Courses, Recipes, Series, Vegetarian, Vegetarian
 

French in a Flash: Creamy Saffron Mussel and Spinach Pasta

RECIPE: Creamy Saffron Pasta with Mussels and Spinach

Get the whole story at Serious Eats. This pasta is based on a creamy saffron mussel soup I learned to prepare at cooking school in Paris. It was salty from the briny liqueur the mussels leach out into the pot, … Continue reading

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Categories: 30 Minutes, Cheap, Easy, Eat, Fish, French in a Flash, Main Courses, Recipes, Series, Sides, Starches
 

The Secret Ingredient (Marmalade) Part II: Creamcicle Ice Cream with Chocolate Chunks

RECIPE: Marmalade and Chocolate Ice Cream

Get the whole story at Serious Eats. Marmalade is a preserve made of citrus fruits, usually studded with the bitter rind of the fruit itself. While it can be made of lemons or limes, grapefruits or clementines, the traditional marmalade uses … Continue reading

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Categories: Chocolate, Desserts, Eat, Frozen, Recipes, Series, The Secret Ingredient, Vegetarian