Author Archives: Kerry

Tuesday, May 26th, 2009

Papiers Provence: 26 Mai, La Cadiere d’Azur

I don’t know what other people do on vacation. I just feel the heart and soul of a place is in the food. I travel to markets, sit in restaurants, take notes on the preparations. To me, that’s how to … Continue reading …

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Categories: Papiers Provence, Provence, Restaurants, Series, Voyages
 
Tuesday, May 26th, 2009

The Secret Ingredient: Rosewater

  I am in Provence, and it’s rose season here in the South of France. After all the April showers in New York and Oxford, the May flowers finally ring true. For this month’s The Secret Ingredient on Serious Eats, … Continue reading …

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Categories: Series, The Secret Ingredient
 
Tuesday, May 26th, 2009

The Secret Ingredient (Rosewater) Part III: Rosy Rosé

RECIPE: Rosy Rosé

Get the whole story at Serious Eats. This simple but unique cocktail pairs good rosé wine with a splash of rose water. The pair obviously plays on the color pink, but the rose water also accents the often fruity-floral notes … Continue reading …

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Categories: Cocktails, Drinks, Easy, Eat, Recipes, Series, The Secret Ingredient
 
Tuesday, May 26th, 2009

The Secret Ingredient (Rosewater) Part II: Melon and Mozzarella Salad with Rosewater Vinaigrette and Crisp Prosciutto

RECIPE: Melon and Mozzarella Salad with Rosewater Vinaigrette and Crisp Prosciutto

Get the whole story at Serious Eats. This is an unusual dish that takes its cue from the traditional Italian cantaloupe and prosciutto. Bite-size balls of madras watermelon and cantaloupe are matched by tiny round bocconcini mozzarella. These three are … Continue reading …

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Categories: Recipes, Series, The Secret Ingredient
 
Tuesday, May 26th, 2009

The Secret Ingredient (Rosewater) Part I: Blackberries And Raspberries With Rose Sabayon

RECIPE: Blackberries and Raspberries with Rose Sabayon

Get the whole story at Serious Eats. The perfect topping for sweet-tart blackberries and raspberries is sweet sabayon. Raspberries and rose are like Tweedledee and Tweedledum—once you’ve seen them together, it’s hard to imagine one without the other. Sabayon is … Continue reading …

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Categories: Desserts, Eat, Fruit, Recipes, Series, The Secret Ingredient, Vegetarian
 
Saturday, May 23rd, 2009

French Revolution for Kindle!

It seems to me that knowledge and cooking have a lot in common. Take Prometheus for example. In Greek mythology, the rascal gave fire to humanity, thus allowing us to cook (invaluable!), but also, symbolically, to think (also somewhat valuable). … Continue reading …

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Categories: Uncategorized
 
Friday, May 22nd, 2009

French in a Flash: Purple Potato-Crusted Trout à la Française

RECIPE: Purple Potato-Crusted Trout à la Française

  Every girl starts off her life in the closet. Just whose closet, however, is a matter of chance. I began mine in Meme’s closet. It was she who taught me the French insistence on simplicity embellished with “the correct” … Continue reading …

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Categories: French in a Flash, Series