Kerry Saretsky’s Profile

Recent Comments

From Recipes

French in a Flash: Cod en Papillote

Rich: Thank you to you, AND your wife! I'm so flattered. I've never used my quiche to get out of sticky situations, but your wife has shown me that I have a get-out-of-jail-free card!

Alosha: Thanks, as always!

From Recipes

French in a Flash: Cod en Papillote

@Boscompb: Thank you so much. I genuinely appreciate it. I'm so glad you enjoy them.

From Recipes

French in a Flash: Cod en Papillote

As to the foil parchment debate, I use both, but I've never noticed any issues with the foil. I love the idea of lining the foil with parchment, because the foil does allow for easier sealing. But why not use parchment if you prefer it.

As for creme fraiche, if it's not readily available in your area, use this recipe : one part heavy cream, one part sour cream, whisked together, and left covered in the fridge for a few hours. Creme fraiche.

And it's cooked fennel fronds! I'm sorry they're not as pretty after as before!

From Recipes

The Secret Ingredient (Membrillo): Grilled Cheese with Serrano and Membrillo

I love Ossau-Iraty! It would work really well here--maybe even with just the membrillo.

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Recent Posts

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Super Bowl Recipe: Honey Dijon Chicken Drummettes

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Super Bowl Recipe: Avocado and Zucchini Fries with Green Goddess Dip

From Recipes

French in a Flash: Dijon Lentil Salad with Lemon Roasted Shrimp

From Recipes

The Secret Ingredient (Membrillo): Membrillo-Roasted Lamb

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Recent Favorites

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Snapshots from the UK: Parma Violets

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Recent Polls

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Kerry Saretsky answered "Publix" to What's Your Favorite Grocery Chain?

Recent Quizzes

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Kerry Saretsky got 55% correct on How Much Do You Know About New Orleans Food Culture?

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Recent Comments

From Recipes

French in a Flash: Cod en Papillote

Rich: Thank you to you, AND your wife! I'm so flattered. I've never used my quiche to get out of sticky situations, but your wife has shown me that I have a get-out-of-jail-free card!

Alosha: Thanks, as always!

From Recipes

French in a Flash: Cod en Papillote

@Boscompb: Thank you so much. I genuinely appreciate it. I'm so glad you enjoy them.

From Recipes

French in a Flash: Cod en Papillote

As to the foil parchment debate, I use both, but I've never noticed any issues with the foil. I love the idea of lining the foil with parchment, because the foil does allow for easier sealing. But why not use parchment if you prefer it.

As for creme fraiche, if it's not readily available in your area, use this recipe : one part heavy cream, one part sour cream, whisked together, and left covered in the fridge for a few hours. Creme fraiche.

And it's cooked fennel fronds! I'm sorry they're not as pretty after as before!

From Recipes

The Secret Ingredient (Membrillo): Grilled Cheese with Serrano and Membrillo

I love Ossau-Iraty! It would work really well here--maybe even with just the membrillo.

From Recipes

French in a Flash: Lamb and Rosemary Brochettes with Apricot Crème Fraîche

Thank you, jackiecat!

And shoneyjoe, what is it with herbs and Oxford? We had a huge--I mean enormous--rosemary plant!

From Recipes

French in a Flash: Lamb and Rosemary Brochettes with Apricot Crème Fraîche

She very much did--and what I learned was really contrary to what I had previously thought. When I asked her whether she included lavender, she looked at me as though she'd misunderstood, and made me repeat myself. As it turns out, she insisted that in Provence they never use lavender for flavoring--that it's only a trend. Instead, she said they use it in soaps, and in its essential oil form, for matters of cleanliness. I still love to cook with it!

From Serious Eats

Poll: What's Your Favorite Grocery Chain?

Publix is the greatest supermarket of all time! Well, I love all supermarkets, but I have such a hometown affinity for my Publix. I'm allergic to chicken, but when I go home to Florida I make a point of having a piece of their fried chicken with a vat of that mac and cheese -- I couldn't live without it. I don't care about consequences! And their cakes are so fantastic that my friends and I all want Publix wedding cakes. I wish they would spread out of the South so I could go there every single day.

From Recipes

Cook the Book: Boeuf en Daube Provençal

I cannot tell you how many times I ate daube over the summer in Provence. I'm so happy to see it make an appearance!

From Recipes

French in a Flash: Boeuf aux Carottes

I am so excited by all the Place Dauphine nostalgia in these comments. And neuroid, I can't tell you how jealous I am of your aligot! I've been considering doing a version of it for this column...

From Recipes

The Secret Ingredient (Wasabi): Wasabi Chocolate Pudding

@coconutlime: I must admit that I only tried this with the instant pudding, but in other recipes in this series, I did cook the wasabi, and it retained its heat. So, I would suspect that if you were to add some wasabi to your favorite pudding recipe, you would have a great result.

@sgt4328: Ciao Bella.

From Recipes

French in a Flash: Boeuf aux Carottes

You could certainly just use beef stew meat instead of short ribs--cheaper and more traditional.

And as for the name of the restaurant in Place Dauphine, I can honestly say that I have no idea what it's called even though I've eaten there so many times. I always just find it by location...on the right of the square if you have your back to the Pont Neuf.

From Recipes

French in a Flash: White Bean Bisque with Garlic Chips

@illegalseagull: I'm excited to hear that you used your own beans. In this column especially, I err on the side of the most time efficient (in a flash), but you could certainly make any adjustments you want, and using your own beans is one of them. I'm so glad you enjoyed it!

From Recipes

French in a Flash: White Bean Bisque with Garlic Chips

@LiveToEat: I do think it would freeze fine, although wait to add the cream until you've reheated it, and are about to serve it. Should be okay that way!

From Recipes

French in a Flash: Truffled Macaroni Gratin

@TeacherTalk: When it comes to truffle butter/oil, I always use black. I think it's simply a matter of the fact that that's what I always saw growing up, so that's what I've turned to. You could certainly use either here. I think truffle butter and oil simply fragrance the food, and you get that hit of truffles either way--really inexpensively.

Happy New Year, everyone! Bon app!

From Recipes

French in a Flash: Cheated Cherry Clafoutis

it is 1 cup of dry pancake mix.

et oui, c'est vrai! j'ai oublie le Kirsch. Add a splash to the batter as you like!

From Recipes

The Secret Ingredient (Wasabi): Wasabi-Battered Calamari with Wasabi Mayo

@amandarama: Just wait until next week's recipe!!!

And all of this bird talk is so interesting. Thanks for the animal trivia. My boyfriend is a zoologist, and I think I can challenge him now. Never know what you'll learn when you're talking about food.

@Teachertalk: I'm glad you like it overwritten! That's my most frequent criticism, but I like a bit of irony with my wasabi.

From Talk

Celeriac

Remoulade is the best, but it's also great shredded in potato pancakes. I LOVE celeriac.

http://www.seriouseats.com/recipes/2008/12/celeriac-potato-pancakes-with-apple-creme-fraiche-hanukkah-recipe.html
You can make these little silver-dollars as well...

From Recipes

French in a Flash: Broccoli Quiche with Gruyère and Cheddar

Thank you, alosha!! So good to hear.

dmcavanagh: It's so funny. I left out bacon because one reader complained that it was in absolutely everything and so they couldn't avoid it. In this recipe, I would oven-crisp some jambon cru or prosciutto and crumble it over the top, rather than bake lardons into the custard. Mmm that would be good!

From Recipes

French in a Flash: Broccoli Quiche with Gruyère and Cheddar

Chervil! It's amazing. I think it ranks second on my list after fresh mint. I get mine at Whole Foods--it comes in a little box. It's not the easiest thing to find, but it's worth it. You could always substitute parsley, but chervil has a far more delicate texture and flavor--nearly like a tarragon-parsley. Put it in everything--I do!

From Recipes

Black and Orange: Black Bread with Manchego, Marmalade, and Hazelnuts

@ggreen: I can't attest to the prices, but you could substitute any salty, somewhat crumbly cheese. I would recommend Romano, and even Parmigiano Reggiano.

From A Hamburger Today

Ruminations on In-N-Out Burger

Beautifully written. And I love In-N-Out so much that when I'm out west, I've been known to go three times in two days. It's my first stop off the plane!

From Recipes

The Secret Ingredient (Anchovy): Green Caesar Salad

Thanks, hungrychristel! And, there's no need to substitute. Just leave out the yolk. Whirl all the other stuff together first, and then slowly drizzle in the olive oil. I actually often like to do this by hand with a small whisk, adding the oil gradually, making sure I am able to emulsify the dressing before I add any more oil. That way I can control the consistency. Whirling the dressing around in a blender also usually does the trick as well--it's a matter of preference. But the mustard in here should help the emulsification process enough, along with the proper method. I hope you enjoy it!

From Recipes

The Secret Ingredient (Anchovy): Green Caesar Salad

I am so sorry! Yes, I forgot to include adding 1 handful of baby spinach to the dressing before you blend it. Add it and whiz it in just before adding the olive oil.

From Serious Eats

The Secret Ingredient (Anchovy): Anchoïade

I am so thrilled! I was worried that readers would react negatively to the anchovy, but I'm glad I found fellow fans. If you have any great anchovy suggestions, please share them! And, thankfully, I avoided anchovy paste in all of these recipes.

Recent Posts

From Recipes

Super Bowl Recipe: Honey Dijon Chicken Drummettes

From Recipes

Super Bowl Recipe: Avocado and Zucchini Fries with Green Goddess Dip

From Recipes

French in a Flash: Dijon Lentil Salad with Lemon Roasted Shrimp

From Recipes

The Secret Ingredient (Membrillo): Membrillo-Roasted Lamb

From Recipes

French in a Flash: Cod en Papillote

From Recipes

The Secret Ingredient (Membrillo): Grilled Cheese with Serrano and Membrillo

From Recipes

French in a Flash: Lamb and Rosemary Brochettes with Apricot Crème Fraîche

From Recipes

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

From Recipes

The Secret Ingredient (Wasabi): Wasabi Chocolate Pudding

From Recipes

French in a Flash: Boeuf aux Carottes

From Recipes

French in a Flash: White Bean Bisque with Garlic Chips

From Recipes

French in a Flash: Truffled Macaroni Gratin

From Serious Eats

In-Flight Drinks: Spicy Tomato Juice

From Recipes

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

From Recipes

French in a Flash: Cheated Cherry Clafoutis

From Recipes

French in a Flash: Apple and Pear Beignets with Vanilla Bean Sugar

From Recipes

The Secret Ingredient (Wasabi): Wasabi-Battered Calamari with Wasabi Mayo

From Recipes

French in a Flash: Broccoli Quiche with Gruyère and Cheddar

From Recipes

The Secret Ingredient (Anchovy): Green Caesar Salad

From Recipes

The Secret Ingredient (Anchovy): Halibut Poached in Olive Oil with Chunky Tapenade

From Serious Eats

The Secret Ingredient (Anchovy): Anchoïade

From Recipes

Anchoïade

From Recipes

French in a Flash: Quatre Épices Poussins Under a Brick

From Recipes

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

From Recipes

French in a Flash: Chouquettes

Recent Favorites

From Serious Eats

Snapshots from the UK: Parma Violets

Polls

From Serious Eats

Kerry Saretsky answered "Publix" to What's Your Favorite Grocery Chain?

Quizzes

From Serious Eats

Kerry Saretsky got 55% correct on How Much Do You Know About New Orleans Food Culture?

About Kerry Saretsky

Website: http://www.frenchrevolutionfood.com

Location: New York City

About: I'm a former Serious Eats intern, a writer, and a student taking a gap year between masters at Oxford. You'll probably find me in the kitchen concocting modern French recipes--and devouring them!

Favorite foods: Lobster. French Fries. Truffles. all Cheese. Artichokes! fabulous Bread. Lemon Tart. Salt. Carrot Soup. Macarons. Brussels Sprouts and Haricots Verts and Broccoli. and absolutely anything flavored with Rose.

Last bite on earth: Laduree's rose macaron--no contest.