Author Archives: Kerry

Friday, October 1st, 2010

French In A Flash (Classic): Coq Au Riesling

RECIPE: Coq au Riesling

Get the whole story at Serious Eats. I once read that France is the same size as the state of Texas; and yet, like the much larger United States, France is full of regions with cuisines as distinct as Louisiana, … Continue reading …

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Categories: 60 Minutes, Eat, French in a Flash, Main Courses, Poultry, Recipes, Series
 
Thursday, September 30th, 2010

Franglais: Apricot and Rosemary Oven Ribs

RECIPE: Apricot and Rosemary Oven Ribs

Read the full article at The Huffington Post. The kitchen is full of surprises. I have been eating ribs as long as I can remember. I love barbecue. Smoked and succulent, swimming in sauce, tangy-sweet. I can’t get enough. I … Continue reading …

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Categories: Appetizers & Hors D’Oeuvres, Cheap, Easy, Eat, For a Crowd, Franglais, Main Courses, Meat, Recipes, Series
 
Monday, September 27th, 2010

The Secret Ingredient (Maple Syrup) Part III: Maple and Soy-Glazed Salmon with Garlic and Ginger

RECIPE: Maple Soy-Glazed Salmon with Garlic and Ginger

Get the whole story at Serious Eats. If I had to create an analogy out of sweetness and saltiness, it would be that sweet is to salty as maple syrup is to soy sauce. Though they are on opposite sides of … Continue reading …

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Categories: Easy, Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient
 
Saturday, September 25th, 2010

French in a Flash: Green Tapenade Pasta Salad

RECIPE: Green Tapenade Pasta Salad

Get the whole story at Serious Eats. For me, it still feels like summer—that means stolen moments outside and late night grilled dinners. My stomach doesn’t feel quite as ready for fall, with its great stuffed roasts, as does my … Continue reading …

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Categories: 15 Minutes, Easy, Eat, French in a Flash, Main Courses, Recipes, Salad, Series, Sides, Soup & Salad, Starches, Vegetarian, Vegetarian
 
Friday, September 24th, 2010

Franglais: Maple Brown Sugar Crème Brûlée

RECIPE: Maple Brown Sugar Crème Brûlée

Get the whole story at The Huffington Post. We’ve all been burnt. Yes, it hurts. Sometimes there are scars. But there is also a sweetness to it. Caramel, don’t forget, is burnt sugar. ‘Tis better to have loved and lost … Continue reading …

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Categories: Desserts, Easy, Eat, Recipes, Series
 
Friday, September 24th, 2010

French in a Flash (Classic): Pissaladière

RECIPE: Pissaladière

Get the whole story at Serious Eats. I started writing French in a Flash Classics because one reader wanted to know the recipe for pissaladière. I am happy to share mine here. Pissaladière has played a big role in my … Continue reading …

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Categories: Bread & Butter, Eat, Fish, French in a Flash, Main Courses, Recipes, Series, Tarts, Quiches, Pizzas
 
Sunday, September 19th, 2010

The Secret Ingredient (Maple) Part II: Maple Mashed Sweet Potatoes

RECIPE: Maple Mashed Sweet Potatoes

Get the whole story at Serious Eats. Sweet potatoes are sweet. But they could be sweeter. We Americans, after all, do have an obsession with sweetening sweet potatoes: marshmallows on Thanksgiving, or a coat of brown sugar baked over top. … Continue reading …

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Categories: 30 Minutes, Cheap, Easy, Eat, Recipes, Series, Sides, Starches, The Secret Ingredient, Vegetarian