Recent Posts04.06.15Picnic in Provence, Apple Clafoutis, New York Parking Lot Markets, and Figapalooza04.03.15Eating Provence with Elizabeth Bard, Author of LUNCH IN PARIS and the New PICNIC IN PROVENCE (and a giveaway!)04.02.15Reading Elizabeth Bard’s New Book PICNIC IN PROVENCE03.29.15Pot de Crème with Palais des Thés’ Chaï Impérial02.13.15Rose Crispy Treats for Valentine’s Weekend02.10.15Homey Crème Fraîche Baked Chicken01.22.15Bonafide Heirloom Carrot, Carrot, and Chive Slaw12.08.14Greek Turkey Meatballs with Chobani Jalapeño and Mint Tzatziki
Author Archives: Kerry
RECIPE: Parmesan, Preserved Lemon, and Thyme Wafers
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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
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!
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
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
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
RECIPE: Norman Apple Hens
The BBC recipes are now available! I’ll publish them as they are released… My master’s degree from Oxford is in English literature, so it’s no surprise that sometimes in my cooking I wax poetic and get a bit punny … Continue reading