Category Archives: Series

French in a Flash: Marseilles-Style Spicy Clams and Mussels

RECIPE: Marseilles-Style Spicy Clams and Mussels

Get the whole story at Serious Eats. I love this seafood stew for being both simple and complicated at once. Few of us can achieve that dichotomy without substantial artifice, but this dish stumbles into it without effort. As my … Continue reading

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Categories: 30 Minutes, Appetizers & Hors D’Oeuvres, Eat, Fish, For a Crowd, French in a Flash, Main Courses, Recipes, Series
 

The Secret Ingredient (Pastis) Part I: Pastis and Persillade-Stuffed Mussels

RECIPE: Pastis and Persillade-Stuffed Mussels

Get the whole story at Serious Eats. Traditional moules-frites are so popular that we often forget their equally delicious cousins: moules-farcies, or stuffed mussels, broiled in the oven and served something like clams casino. Persillade is a traditional mix of parsley … Continue reading

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Categories: Recipes, Series, The Secret Ingredient
 

French in a Flash: Roquefort Roasted Broccoli

RECIPE: Roquefort-Roasted Broccoli

Get the whole story at Serious Eats. I have always felt that vegetables are the neglected children of dinnertime. Underloved, underattended, and, unlike children, underwhelming—in most cases. Having grown up as a vegetarian for twelve years, I learned to appreciate … Continue reading

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Categories: Easy, Eat, French in a Flash, Recipes, Series, Sides, Vegetables, Vegetarian
 

French in a Flash: Watermelon Salad with Fromage de Chèvre Brulé

RECIPE: Watermelon Salad with Fromage de Chèvre Brulé

Get the whole story at Serious Eats. I am not at all opposed to themed food. Last year’s Valentine’s column was a traditional Coeur à la Crème, a heart of sweet cream surrounded in a sweet strawberry sauce. This year, my … Continue reading

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Categories: 15 Minutes, Eat, French in a Flash, Recipes, Salad, Series, Soup & Salad, Vegetarian
 

The Secret Ingredient (Pastis) Part II: Pastis-Glazed Fish with Fennel Slaw

RECIPE: Pastis-Glazed Fish with Fennel Slaw

Get the whole story at Serious Eats. Pastis, an anise-flavored liqueur, is two-faced. It smells positively noxious out of the bottle, and yet tastes so absolutely subtle in cooking that if it were a person, it would have a split … Continue reading

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Categories: 30 Minutes, Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient
 

French in a Flash: Dijon Lentil Salad with Lemon-Roasted Shrimp

RECIPE: Dijon Lentil Salad with Lemon-Roasted Shrimp

Get the whole story at Serious Eats. The inspiration for this dish came from a very unusual place: the menu on the wall in Meryl Streep’s café in It’s Complicated. I always find myself salivating and longing for long picnics on … Continue reading

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Categories: Eat, Fish, French in a Flash, Main Courses, Recipes, Salad, Series, Soup & Salad
 

The Secret Ingredient (Membrillo) Part III: Membrillo-Roasted Lamb

RECIPE: Membrillo-Roasted Lamb

Get the whole story from Serious Eats. With weddings, there must be something blue. And with lamb, there must be something sweet. Whether that something is currant jelly or mint sauce, lamb welcomes a contrasting sweet note. For this recipe, … Continue reading

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Categories: Recipes, Series, The Secret Ingredient