Recent Posts08.28.15My Signature Carrot and Triple-Walnut Salad08.21.15Brûléed Peaches08.17.15Summertime White Peach and Vanilla Bean Tarte Tatin08.02.15Summertime French Country Deviled Eggs with Maille Cornichons, Capers, and Herbs06.22.15How and why you should celebrate Bastille Day!06.21.15Farmhouse Flavors on Father’s Day05.20.15Long Island’s North Fork and Springtime Sorrel Salmon04.19.15Elizabeth Bard Answers Readers’ Questions + 1001 Nuits Ice Cream!
Author Archives: Kerry
RECIPE: Chorizo Burgers with Manchego and Paprika Slaw
Get the whole story at Serious Eats. Mexican chorizo, as opposed to Spanish, is raw, and can be bought in sausage links, or just in a package (pictured in the procedure) as ready-ground sausage meat. I tend to do unorthodox … Continue reading
Get the whole story at Serious Eats. I read every comment posted on my recipes, for better or for worse. And I noticed that some of them said things along the lines of, “Thanks Kerry, we like this pissaladière pasta, but … Continue reading
RECIPE: Black and Bleu
Get the whole story at The Huffington Post. Food to me is all about comfort. The comfort of knowing that your heart is still beating and your clock is still ticking because you’re hungry. And if you’re hungry for food, … Continue reading
RECIPE: Chorizo-Steamed Mussels and Clams with White Beans
Get the whole story at Serious Eats. Chorizo is one of those secret ingredients that makes for no-effort cooking because it already has so many secret ingredients within itself. Of course, it is perfect just sliced up and stuck on … Continue reading
RECIPE: Roasted Shrimp Cocktail with Chermoula
Get the whole story on Serious Eats. One of the best things about living in a strange place for a long time is getting to know not only its dominant, namesake cuisine, but all the other little cuisines that make … Continue reading
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.