Recent Posts11.09.14Our 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 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 Nibbling
Author Archives: Kerry
RECIPE: Cold Tomato and Tarragon Soup
Get the whole story at Serious Eats. We, proud Americans, know that peanut butter belongs with jelly. A perfect pair. A dynamic duo. But in France, tomato and tarragon are an incontestable couple. I have featured the two together before, … Continue reading
RECIPE: Blueberry Galette
Galette is what I like to call pie for dummies (like me). The crust is folded free-form around a nest of sweet summer blueberries. Too easy to be so good.
RECIPE: Basil Pesto Crusted Rack of Lamb
This is a recipe I’ve been making for years! Combine a simple basil pistou with fresh bread crumbs, and pack it onto a rack of lamb. Roast for a glam, but easy and traditional, dinner party center piece.
RECIPE: Radishes with Tapenade
When I was staying at the Hotel La Jabotte in Cap d’Antibes, every afternoon they had cocktail hour. They served simple vegetables with little dips, like tapenade or caviar de tomate. Riviera cocktail hour inspired this recipe…
RECIPE: Jambon-Wrapped Grilled Endive
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RECIPE: Za'atar Lamb Chops
Get the whole story at Serious Eats. In the two weeks prior to this installment, I have made za’atarfeel extremely out of place. I placed it where it did not belong, on salmon skewers and in fried chicken. I am sure it was … Continue reading
RECIPE: Spicy Summertime Ratatouille
Get the whole story at Serious Eats. Some people have green bean casserole. For me, vegetable comfort food (not a contradiction in terms, I might add) is ratatouille in the summer and cauliflower or potato gratin under cooler, grayer skies. … Continue reading