Recent Posts04.19.15Elizabeth Bard Answers Readers’ Questions + 1001 Nuits Ice Cream!04.06.15Picnic in Provence, Apple Clafoutis, New York Parking Lot Markets, and Figapalooza04.03.15Eating Provence with Elizabeth Bard, Author of LUNCH IN PARIS and the New PICNIC IN PROVENCE (and a giveaway!)04.02.15Reading Elizabeth Bard’s New Book PICNIC IN PROVENCE03.29.15Pot de Crème with Palais des Thés’ Chaï Impérial02.13.15Rose Crispy Treats for Valentine’s Weekend02.10.15Homey Crème Fraîche Baked Chicken01.22.15Bonafide Heirloom Carrot, Carrot, and Chive Slaw
Author Archives: Kerry
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
RECIPE: Za'atar Fried Chicken
Get the whole story at Serious Eats. Week two in my unorthodox treatment of za’atar continues with this recipe for za’atar-seasoned fried chicken. It’s a simple preparation: dip in buttermilk, roll in flour, fry in a cast iron pan. But the … Continue reading
RECIPE: Fines Herbes Salade
Get the whole story at Serious Eats. I’ve been appearing on a radio show on BBC Oxford recently, and was asked to highlight seasonal products and how to build a menu around them. By way of shameful confession, I am not … Continue reading