Author Archives: Kerry

Franglais: Macaroni and Brie

RECIPE: Macaroni and Brie

Read the full article at The Huffington Post. Perhaps like many first generation Americans, Thanksgiving is a time to remember where we came from. What I love most about our Thanksgiving is the mix of people and places that sit … Continue reading

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Categories: 60 Minutes, Easy, Eat, Franglais, Main Courses, Recipes, Series, Sides, Starches, Vegetarian, Vegetarian
 

The Secret Ingredient (Cranberry) Part II: Braised Rainbow Chard with Cranberries

RECIPE: Braised Rainbow Chard with Cranberry

Get the whole story at Serious Eats. The mighty little cranberry continues to fascinate me the more I investigate into its background. Did you know that only 5% of cranberries are sold fresh? And from my perspective, I only see … Continue reading

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Categories: 15 Minutes, Eat, Recipes, Series, Sides, The Secret Ingredient, Vegetables, Vegetarian
 

French in a Flash: Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions

RECIPE: Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions

Get the whole story from Serious Eats. I love this time of year. Not only is November home of Thanksgiving and my birthday—the two greatest dessert experiences per annum—but it’s finally, definitely, and indisputably cold. While others pull out cashmere … Continue reading

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Categories: Eat, French in a Flash, Main Courses, Meat, Recipes, Series
 

French in a Flash: Parsnip Purée with Olive Oil and Sage

RECIPE: Parsnip Purée with Olive Oil and Sage

Get the whole story at Serious Eats. This is the perfect Thanksgiving side dish. It accommodates vegans, lactose-intolerants, food combination dieters, and people who like delicious things. I find that every Thanksgiving, the volume of dishes I try to create … Continue reading

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Categories: 30 Minutes, Easy, Eat, French in a Flash, Recipes, Series, Sides, Vegetables, Vegetarian
 

Franglais: Green Egg Soufflés and Ham

RECIPE: Green Soufflés and Ham

Read the full article in The Huffington Post. Sam I am not. But I love green eggs and ham. I love them here; I love them there. I love them anywhere. Just because green eggs were created for kids, doesn’t … Continue reading

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Categories: Franglais, Recipes, Series
 

The Secret Ingredient (Cranberry) Part I: Cranberry Chutney with Orange and Crystallized Ginger

RECIPE: Cranberry Chutney with Orange and Crystallized Ginger

Get the whole story at Serious Eats. I love cranberries. I love that their arrival in the produce section is the natural equivalent to the burgeoning supplies of Christmas stockings and Indian corn I suddenly see everywhere. And what I … Continue reading

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Categories: 15 Minutes, Bread & Butter, Dips, Spreads, Preserves, Eat, Main Courses, Poultry, Recipes, Series, Sides, The Secret Ingredient, Vegetables, Vegetarian
 

French in a Flash: Chouquettes

RECIPE: Chouquettes

Get the whole story at Serious Eats. Pâte à choux, or choux pastry, is the Madonna of doughs. It is always reinventing itself. It can be fried into beignets; boiled into Parisian gnocchi; piped into éclairs; piped with cheese and … Continue reading

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Categories: Bakery, Bread & Butter, Breakfast & Brunch, Eat, French in a Flash, Recipes, Series, Sweets, Vegetarian