Entries tagged with 'French'
Page 1 of 7

Viewing Results from: 

Anchoïade

[Photograph: Kerry Saretsky] Read more about this recipe here. - makes about 2/3 cup - Ingredients 1 clove garlic 1/4 cup toasted blanched and slivered almonds 2 2-ounce cans flat anchovy filets in olive oil, drained 1 teaspoon lemon...

Continue reading »

French in a Flash: Quatre Épices Poussins Under a Brick

[Photographs: Kerry Saretsky] Previously Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions » All French in a Flash recipes » My love of turkey is only a recent development. And even at that, I only consent to...

Continue reading »

French in a Flash: Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions

[Photographs: Kerry Saretsky] Previously Chouquettes » All French in a Flash recipes » I love this time of year. Not only is November home of Thanksgiving and my birthday—the two greatest dessert experiences per annum—but it's finally, definitely, and...

Continue reading »

French in a Flash: Chouquettes

[Photographs: Kerry Saretsky] Previously Bouillabaisse Pasta » All French in a Flash recipes » Pâte à choux, or choux pastry, is the Madonna of doughs. It is always reinventing itself. It can be fried into beignets; boiled into Parisian...

Continue reading »

French in a Flash: Bouillabaisse Pasta

[Photographs: Kerry Saretsky] Previously Pizza Savoyarde » All French in a Flash recipes » Last week I wrote about my trip to Provence this past summer, and my stay in a little seaside town called Cassis. I thought, from...

Continue reading »

French in a Flash: Pizza Savoyarde

[Photographs: Kerry Saretsky] Previously Sorrel Shrimp Rissoles with Artichoke Aïoli » All French in a Flash recipes » When you think of Savoy, think of the Alps. There is something about the chill of a mountain that encourages you...

Continue reading »

French in a Flash: Lavender-Apricot Chicken Drumsticks

"Think of these drumsticks as a savory-sweet Provençal version of the sticky chicken wings you nibble at the bar." [Photographs: Kerry Saretsky] Fall is the new year of the fashion world, so this week's recipe will have a little something...

Continue reading »

The Secret Ingredient (Harissa): Salade Cuite

"The harissa adds a punch; there's a pause when you first bite into the salade cuite, then you swallow and it just starts to burn." [Photographs: Kerry Saretsky] Previously Harissa-Fried Scallops » Harissa-Honey Glazed Roasted Salmon » All Secret Ingredient...

Continue reading »

French in a Flash: Green Tapenade Pasta Salad

[Photos: Kerry Saretsky] Previously Carrot Muffins with Sweet Chèvre Icing » All French in a Flash recipes » For me, it still feels like summer—that means stolen moments outside and late night grilled dinners. My stomach doesn't feel quite...

Continue reading »

French in a Flash: Carrot Muffins with Sweet Chèvre Icing

Previously Tarragon Chicken » All French in a Flash recipes » One thing that hasn't changed since childhood is that I love playing with food. As a cook, that now means using ingredients in ways as creative as my...

Continue reading »

Older »