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Category Archives: The Secret Ingredient
RECIPE: Crème Fraîche Sorbet
Get the whole story at Serious Eats. When I was a girl, I had three little girlfriends: Kristen, Sarah, and Alexandra. Alexandra’s mother was called Medusa–at least figuratively. Every time I stood quaking before her towering frame in her frigid … Continue reading
It’s time once again for my monthly column The Secret Ingredient over at Serious Eats. And I think this month in particular will be of particular interest to you, Revolutionnaires: Creme Fraiche. Creme fraiche is vastly underutilized in the … Continue reading
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
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
The Secret Ingredient (Rosewater) Part II: Melon and Mozzarella Salad with Rosewater Vinaigrette and Crisp ProsciuttoRECIPE: 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
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
RECIPE: Preserved Lemon Chicken
Get the whole story at Serious Eats.