Author Archives: Kerry

Friday, September 17th, 2010

Franglais: Mac and Cheese Gratin

RECIPE: Mac and Cheese Gratin

Read the full article at The Huffington Post. Some people say home is where the heart is. I say home is where my stomach wishes it were, right now. This recipe is for the days when you realize it is … Continue reading …

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Categories: Eat, Recipes, Series, Sides, Starches, Vegetarian
 
Monday, September 13th, 2010

The Secret Ingredient (Maple) Part I: Maple Baby-Back Ribs

RECIPE: Maple Baby-Back Ribs

Get the whole story at Serious Eats. Maple syrup is made, not surprisingly, from the sap of the maple tree. I love it as a sweetener because not only is it sweet, but also smoky, which lends itself well to … Continue reading …

print this post Posted by Kerry | 4 Comments
Categories: Appetizers & Hors D’Oeuvres, Cheap, Easy, Eat, For a Crowd, Main Courses, Meat, Recipes, Series, The Secret Ingredient
 
Friday, September 10th, 2010

French In A Flash (Classic): Potatoes Sarladaises

RECIPE: Potatoes Sarladaises

Get the whole story at Serious Eats. There are some things in life that are just worth it. Worth the money. Worth the calories. Worth the time.Some things just are—and this is one of them. Pommes de Terre Sarladaises is … Continue reading …

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Categories: 30 Minutes, Cheap, Eat, French in a Flash, Recipes, Series, Sides, Starches
 
Thursday, September 9th, 2010

Franglais: Tarragon Chicken Salad Tartines

RECIPE: Tarragon Chicken Salad Tartines

Read the full article at The Huffington Post. People always say “you’re chicken” like it’s a bad thing. You don’t need to be bold and brave all the time. Lunch, I think, is an especially perfect time to lack courage. … Continue reading …

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Categories: 15 Minutes, Bread & Butter, Cheap, Easy, Eat, Recipes, Sandwiches, Series
 
Tuesday, September 7th, 2010

French In A Flash (Classic): Vanilla Bean Crème Brûlée

RECIPE: Vanilla Bean Crème Brûlée

Get the whole story at Serious Eats. To me, crème brûlée is elegant and sophisticated, but made from simplicity. The dessert equivalent of French chic. How can it look so good but be so easy? Crème brûlée, literally “burnt cream,” … Continue reading …

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Categories: Desserts, Easy, Eat, French in a Flash, Recipes, Series, Vegetarian
 
Monday, September 6th, 2010

The Secret Ingredient (Chorizo) Part IV: Two-Cheese Chorizo Quesadillas with Watercress

RECIPE: Two-Cheese Chorizo Quesadillas with Watercress

Get the whole story at Serious Eats. Quesadillas may be the perfect food. I live for them. I usually make mine with cheddar cheese, black beans, and whole-leaf cilantro. For this version, I’ve decided to do a spicy update. I … Continue reading …

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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Easy, Eat, For a Crowd, Main Courses, Meat, Recipes, Series, The Secret Ingredient
 
Friday, September 3rd, 2010

French in a Flash (Classic): Wild Mushrooms Vol-au-Vent

RECIPE: Wild Mushroom Vol-au-Vent

Get the whole story at Serious Eats. Whenever I think of puff pastry, I wonder how anything that should be so heavy could ever be so light. It is that lightness that gives meaning to vol-au-vent, literally “flying in the … Continue reading …

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Categories: Appetizers & Hors D’Oeuvres, Eat, For a Crowd, French in a Flash, Individual, Recipes, Series, Vegetarian