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Author Archives: Kerry
French in a Flash: Niçoise Chickpea Chips
RECIPE: Niçoise Chickpea ChipsI 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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Posted by Kerry |
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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Eat, For a Crowd, French in a Flash, Recipes, Series, Vegetarian
Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Eat, For a Crowd, French in a Flash, Recipes, Series, Vegetarian
The Secret Ingredient (Pastis) Part III: Pastis and Mint Granita
RECIPE: Pastis and Mint GranitaGet 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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Posted by Kerry |
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Categories: Recipes, Series, The Secret Ingredient
Categories: Recipes, Series, The Secret Ingredient
French in a Flash: Marseilles-Style Spicy Clams and Mussels
RECIPE: Marseilles-Style Spicy Clams and MusselsGet 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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Posted by Kerry |
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Categories: 30 Minutes, Appetizers & Hors D’Oeuvres, Eat, Fish, For a Crowd, French in a Flash, Main Courses, Recipes, Series
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 MusselsGet 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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Posted by Kerry |
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Categories: Recipes, Series, The Secret Ingredient
Categories: Recipes, Series, The Secret Ingredient
French in a Flash: Roquefort Roasted Broccoli
RECIPE: Roquefort-Roasted BroccoliGet 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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Posted by Kerry |
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Categories: Easy, Eat, French in a Flash, Recipes, Series, Sides, Vegetables, Vegetarian
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 BruléGet 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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Posted by Kerry |
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Categories: 15 Minutes, Eat, French in a Flash, Recipes, Salad, Series, Soup & Salad, Vegetarian
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 SlawGet 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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Posted by Kerry |
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Categories: 30 Minutes, Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient
Categories: 30 Minutes, Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient