Author Archives: Kerry

Egging Me On

Here’s something to egg on the French Revolution: my crustless quiche recipe is officially up on the Eggland’s Best website as this month’s featured recipe. Please check it out: you can rate the recipe and leave comments and, of course, … Continue reading

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French in a Flash: Multigrain Spaghetti with Pistou Forestier

RECIPE: Multigrain Spaghetti with Pistou Forestier

No matter what I say, I guess I do like a bit of drama in my life. Take my relationship with mushrooms, for instance. Up and down, up and down, year in, year out. (For the full saga, read the … Continue reading

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Categories: 60 Minutes, Eat, French in a Flash, Main Courses, Recipes, Series, Sides, Starches
 

French Revolution is on Twitter!

I know that my generation is supposed to be at the forefront of the modern technological revolution. But frankly, French Revolution is as far as I thought I’d ever go. And now, I’m facing the final frontier. French Revolution is … Continue reading

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The Chicken or the Egg?

RECIPE: Petite Crustless Quiches with Fines Herbes and Chèvre

It’s an age-old question. But I’ve finally answered it. The chicken. Who would scramble up your morning eggs if not for the mother hen in your life? Do we really want all the king’s horses and all the king’s men … Continue reading

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Categories: 30 Minutes, Breakfast & Brunch, Easy, Eat, Eggs, Recipes, Vegetarian
 

The Secret Ingredient (Preserved Lemons) Part III: Preserved Lemon Chicken

RECIPE: Preserved Lemon Chicken

  Get the whole story at Serious Eats.

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Categories: Recipes, Series, The Secret Ingredient
 

The Secret Ingredient (Preserved Lemons) Part II: Parmesan, Preserved Lemon, and Thyme Wafers

RECIPE: Parmesan, Preserved Lemon, and Thyme Wafers

Get the whole story at Serious Eats.

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The Secret Ingredient (Preserved Lemons) Part I: Preserved Lemon Semifreddo with Basil Syrup

RECIPE: Preserved Lemon Semifreddo with Basil Syrup

Get the whole story at Serious Eats. My grandmother was born in Casablanca, Morocco, just in time for the era of Rick’s Café Americain. I think glamor must have been one of the components of Casablanca’s municipal water in the … Continue reading

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Categories: Recipes, Series, The Secret Ingredient