Author Archives: Kerry

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

print this post Posted by Kerry | Leave a comment
Share

Categories: Uncategorized
 

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

print this post Posted by Kerry | 5 Comments
Share

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.

print this post Posted by Kerry | 1 Comment
Share

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.

print this post Posted by Kerry | Leave a comment
Share

Categories: Recipes, Series, The Secret Ingredient
 

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

print this post Posted by Kerry | 1 Comment
Share

Categories: Recipes, Series, The Secret Ingredient
 

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!

print this post Posted by Kerry | 3 Comments
Share

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

print this post Posted by Kerry | 7 Comments
Share

Categories: Uncategorized