Author Archives: Kerry

Sunday, January 17th, 2010

The Secret Ingredient (Membrillo) Part I: Apple and Pear Membrillo Turnovers

RECIPE: Apple and Pear Membrillo Turnovers

Get the whole story at Serious Eats. There are certain foods that go hand-in-hand—that are so permanently paired, that if you’ve had one, you can’t have helped but have had the other. Peanut butter and jelly, bread and butter, oil … Continue reading …

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Categories: Breakfast & Brunch, Eat, Pastries, Recipes, Series, The Secret Ingredient
 
Saturday, January 16th, 2010

The Secret Ingredient (Wasabi) Part III: Wasabi Chocolate Pudding

RECIPE: Wasabi Chocolate Pudding

Get the whole story at Serious Eats. Spice and chocolate have become so frequently seen together in recent years that I was not surprised when I spotted chocolate and jalapeno gelato the other day in the freezer section. It was … Continue reading …

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Categories: Recipes, Series, The Secret Ingredient
 
Friday, January 15th, 2010

French in a Flash: Boeuf aux Carottes

RECIPE: Boeuf aux Carottes

So much of my inspiration for my food comes not only from the home cooking Maman dished up over the years, but also the incredible restaurants I’ve been able to sit at in France and abroad. This dish, Boeuf aux … Continue reading …

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Categories: Eat, French in a Flash, Main Courses, Meat, Recipes, Series
 
Friday, January 8th, 2010

French in a Flash: White Bean Bisque with Garlic Chips

RECIPE: White Bean Bisque with Garlic Chips

I’m in Florida, and it’s freezing! People roll their eyes, but we Floridians are entirely unequipped for this weather. If I were in New York, and it was thirty degrees, I’d wear a coat, maybe some gloves, but down here, … Continue reading …

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Categories: 30 Minutes, Cheap, Easy, Eat, French in a Flash, Recipes, Series, Soup, Soup & Salad, Vegetarian
 
Tuesday, December 22nd, 2009

The Secret Ingredient (Wasabi) Part II: Wasabi Pea-Crusted Seared Tuna

RECIPE: Wasabi Pea-Crusted Seared Tuna

Get the whole story at Serious Eats. I think it was my unhealthy college years when I first discovered the medicinal properties of seared tuna.Growing up, I used to make my mother cook my tuna steaks absolutely through, so they were … Continue reading …

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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Eat, Fish, Individual, Main Courses, Recipes, Series, The Secret Ingredient
 
Wednesday, December 16th, 2009

FINALIST!

I have the best readers ever. Thanks to your votes, French Revolution’s pumpkin beignets won the miscellaneous division of Bon Appetit‘s holiday blogger bakeoff, and has made it into the finals, along with four other delicious, gorgeous desserts. Click here … Continue reading …

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Categories: Uncategorized
 
Wednesday, December 9th, 2009

VOTE!

RECIPE: Spiced Pumpkin and Bourbon Beignets

I went to a very feminist all-girls’ school in New York. There were all sorts of legends about the founder: a suffragette mauled to death on a wheel–they got more and more wild and heroic until she was the feminine … Continue reading …

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Categories: Uncategorized