Author Archives: Kerry

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

RECIPE: Parmesan, Preserved Lemon, and Thyme Wafers

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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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French in a Flash: Dijon Pork Paillard with Spinach and Flower Salad

RECIPE: Dijon Pork Paillard

It was Voltaire who told us to tend our gardens. I prefer to eat mine… Have spring flowers for dinner tonight in this week’s French in a Flash for Serious Eats: Dijon Pork Paillard with Spinach and Flowers. Bon app!

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Categories: 30 Minutes, Eat, French in a Flash, Main Courses, Meat, Recipes, Salad, Series, Soup & Salad
 

Vive French Revolution!

RECIPE: Rose Cream-Filled Birthday Cupcakes with White Chocolate Ganache

Happy 1st Birthday, French Revolution! French history is full of important dates. The 14 juillet, the start of the French Revolution, is, of course, most famous. Less widely acknowledged and less widely celebrated is the equally important 13 avril, today, … Continue reading

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French in a Flash: Choucroute Nouvelle

RECIPE: Choucroute Nouvelle

Some things in life were never meant to be updated. A rewritten version of Great Expectations, for example, would fall far short of the original. Nothing is quite as lovely and elegant as the original Coco Chanel tweed suit. The … Continue reading

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BBC Recipe: Spring Vegetables with Crème Fraîche and Chives

RECIPE: Spring Vegetables with Crème Fraîche and Chives

Mother’s Day is the harbinger of spring, so to go with our Norman Apple Cornish Hens, I make a whole brood of light, creamy spring vegetables. Your mother always made you eat your vegetables, so now’s your time to make … Continue reading

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Categories: BBC Radio Recipes, Recipes, Series