Recent Posts08.21.15Brûléed Peaches08.17.15Summertime White Peach and Vanilla Bean Tarte Tatin08.02.15Summertime French Country Deviled Eggs with Maille Cornichons, Capers, and Herbs06.22.15How and why you should celebrate Bastille Day!06.21.15Farmhouse Flavors on Father’s Day05.20.15Long Island’s North Fork and Springtime Sorrel Salmon04.19.15Elizabeth Bard Answers Readers’ Questions + 1001 Nuits Ice Cream!04.06.15Picnic in Provence, Apple Clafoutis, New York Parking Lot Markets, and Figapalooza
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