Recent Posts06.28.16Everything you ever wanted to know about France publishes today!06.11.16Maille Has a Mustard Sommelier (You Heard That Right), and Her Name Is Pierette Huttner!05.02.16Hitting Provence’s Markets like a Pro: An Interview with Markets of Provence Author Marjorie Williams04.29.16Marjorie Williams has Written the Guide to Provençal Markets – aka the French Shopping Bible04.03.16Turkey Tenders with Sea Salt, Herbes de Provence, and Lemon03.10.16Austin-Inspired Grill-Seared Flank Steak with Smoked Almond Greens Pesto and Smoked Salt Just in Time for SXSW02.25.16Almond-Crusted Tilapia with Arugula, Fennel, and Lemon Salad02.14.16Sweetheart Ingredient 2016: Caraway Seeds!
Author Archives: Kerry
RECIPE: Sliced Steak with Two-Olive Tapenade
A wedding registry is always brimming with items to equip a kitchen like a well-stocked fortress. A cherry-pitter, just in case cherry pits happen. (Full disclosure: I have one!) But with my friend Lauren, who is getting married tomorrow, I … Continue reading
Berthillon is Paris’s most famous ice cream shop. And that’s saying something, because every day when I walk by the various ice cream shops throughout the city, the lines snake out onto the sidewalks, and around the street corners. But … Continue reading
RECIPE: Pistoued Lamb Brochettes With Bay Leaves And Seared Olives
I learn more about life in cooking school in Paris than I do about cooking. But then, life is a lot like cooking, isn’t it? You toss a bunch of different things together, close your eyes, and hope it all … Continue reading
Right now, I feel like Sabrina–I have moved to Paris to go to cooking school. I have even taken to wearing little black pants like Audrey Hepburn. I won’t be here for long, but after spending my first week in … Continue reading
RECIPE: Spaghetti With Pistachio Pistou, Fava Beans, And Mint
I was vegetarian for almost my entire childhood, and this week’s French in a Flash for Serious Eats explains how it came to pass that I ate almost nothing but vegetables and pasta for a decade. But it was not … Continue reading
RECIPE: Chilled Asparagus with Fines Herbes Aïoli
Mr. English says I make vegetables sexy; that I turn them from limp, lifeless little beings to foods that are exciting, and excited. So, it’s no surprise that in this week’s French in a Flash on Serious Eats, I … Continue reading
The Secret Ingredient (Crème Fraîche) Part III: Sweet Spring Peas with Shallots, Mint, and Crème FraîcheRECIPE: Sweet Spring Peas with Shallots, Mint, and Crème Fraîche
Get the whole story at Serious Eats.