Author Archives: Kerry

The Secret Ingredient (Liquid Smoke) Part II: Smoky Bison Sandwiches

RECIPE: Smoky Bison Sandwiches

Get the whole story at Serious Eats. Perhaps the most intriguing aspect of liquid smoke is how it’s made. It may seem like some magic potion corked inside a bottle, since how could smoke ever become a liquid? But in fact, … Continue reading

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Categories: Recipes, Series, The Secret Ingredient
 

French in a Flash: Lavender-Apricot Chicken Drumsticks

RECIPE: Lavender Apricot Chicken Drumsticks

**This recipe was featured in Oprah Winfrey’s O magazine!** I am not the most cut and dry person. I am verbose. I like excess. These are my faults, and I hang them on the laundry line for you to peruse at your … Continue reading

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Categories: 60 Minutes, Easy, Eat, French in a Flash, Main Courses, Poultry, Recipes, Series
 

The Godfather

Whenever there is something new in my life, I suddenly lose my appetite. I’ve always fed myself well, and been suspicious of those frail girls who claim “Oh, I forgot to eat!” How can one forget to eat? Or not … Continue reading

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Categories: Oxford, Restaurants, Voyages
 

The Secret Ingredient (Liquid Smoke) Part I: Black Bean Soup with Smoked Sour Cream

RECIPE: Black Bean Soup with Smoked Sour Cream

Get the whole story at Serious Eats. Liquid smoke has long held my fascination, but I was a novice before experimenting with it for this column. My first impressions? It costs only a couple of dollars, can be found near … Continue reading

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Categories: 30 Minutes, Cheap, Easy, Eat, Recipes, Series, Soup, Soup & Salad, The Secret Ingredient
 

The Power of One: Pinky Lilani

  Two days ago, I did a most unusual thing: I started my MBA. I still don’t feel right saying it. Not because millions of people don’t do MBAs each year. They do; it’s quite usual, in fact. But me. … Continue reading

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Categories: People
 

The Secret Ingredient (Harissa) Part I: Salade Cuite

RECIPE: Harissa Salade Cuite

Get the whole story at Serious Eats. Salade cuite, or cooked salad, has one of those funny names that doesn’t quite translate well in any language. Sounds kind of gross, right? But salade cuite is one of my family’s most traditional, … Continue reading

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Categories: Appetizers & Hors D’Oeuvres, Eat, For a Crowd, Recipes, Series, Sides, The Secret Ingredient, Vegetables, Vegetarian
 

The Secret Ingredient (Harissa) Part II: Harissa-Fried Scallops

RECIPE: Harissa-Fried Scallops

Get the whole story at Serious Eats. North African food is known for its fragrant floral waters and uniquely sweet spices in savory dishes, like meats stuffed with dried fruits. But what I love most about the cuisine is its … Continue reading

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Categories: 30 Minutes, Appetizers & Hors D’Oeuvres, Eat, Fish, Individual, Main Courses, Recipes, Series, The Secret Ingredient