Author Archives: Kerry

Friday, March 5th, 2010

French in a Flash: Niçoise Chickpea Chips

RECIPE: Niçoise Chickpea Chips

I wrote in this week’s column that to me, Nice is France’s Venice, and if you’ve been to either, you’ll be able to imagine the food position of the other. A lonely traveler, upon entering either city, you immediately notice … Continue reading …

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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Eat, For a Crowd, French in a Flash, Recipes, Series, Vegetarian
 
Sunday, February 28th, 2010

The Secret Ingredient (Pastis) Part III: Pastis and Mint Granita

RECIPE: Pastis and Mint Granita

Get the whole story at Serious Eats. I make granitas constantly. For one, you don’t need an ice cream maker, which I still don’t have. And two, the snowflake texture and melt-in-your-mouth sweet crystals are like a grown-up snow cone … Continue reading …

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Categories: Recipes, Series, The Secret Ingredient
 
Friday, February 26th, 2010

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
 
Monday, February 22nd, 2010

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
 
Friday, February 19th, 2010

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
 
Friday, February 12th, 2010

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
 
Friday, February 12th, 2010

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