Food, Photography and Bons Mots
They’re ooey and gooey and delicious. This brownie recipe is from David Leibovitz’ updated The Great Book of Chocolate cookbook. You can order the book through your local bookstore or on Amazon here. According to Lebovitz, this recipe originated with The Downtown Bakery and Creamery in…
This is a wonderful quiche recipe. It is adaptable to just about whatever you have in your refrigerator crisper. I used broccoli, red pepper and spinach in my recipe and it was great. This is a Melissa Clark recipe and she used sweet potato, bacon…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldies But Goodies recipe is for an Carrot-Orange Olive Oil Cake
Here is the link: Carrot-Orange Olive Oil Cake.
Want to dive deeper into our archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.
And…here is a link to Blue Cayenne’s main page:Blue Cayenne Food and Photography Blog. . If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have featured.
“We all are Citizens of the World. What’s good for you, must be good for all. If you are lost, share a plate of food with a stranger… you will find who you are.”— Chef José Andrés Need a hero? How about considering Jose…
I have three cauliflower heads in my refrigerator right now–a beautiful orange one, a pristine white one and a spectacularly purple-hued one. The bins at my farmers market have been full of beautiful multi-colored cauliflowers in recent weeks. Although I live alone, the temptation to…
Who doesn’t need a little ice cream right now?
This Vietnamese Coffee Ice Cream is pretty special. Creamy with a real coffee kick!
Living here in Southern California, I’m near Little Saigon in Westminster, California–the largest Vietnamese community outside of Vietnam. That gives me entree to all sorts of Vietnamese food delights–from the everyday to the esoteric. From a gazillion permutations of brightly-colored chili sauces to homemade tofu, it’s here.
For a very long time I’ve seen Vietnamese locals cruising the lanes of local stores nursing a milky-looking Vietnamese coffee creation–either hot or gloriously iced. Once I got up the courage to try one, I was hooked. And, of course, that brought me home to surf my cookbook collection (and the Internet!) for a recipe. There were a lot and I’ve happily enjoyed the treat ever since.
But Vietnamese Coffee ice cream! Who knew?
This recipe is adapted from Meera Sodha’s cookbook East. You can buy the cookbook through your local bookstore or at Amazon here.
Here is the recipe as I adapted it to my kitchen. This recipe is too simple not to add it to your cooking repertoire–a piece of cake! Speaking of cake, this would be pretty wonderful scooped on top of a small square of chocolate cake or a chocolate brownie.
This has long been a “viral” hit among the many popular recipes in the Ottolenghi cookbook world. The Hot Charred Tomatoes With Cold Yogurt dish even graces the cover of one of Yotam Ottolenghi’s cookbooks, Ottolenghi Simple. You can buy the cookbook through your local bookstore…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldies But Goodies recipe is for a classic dessert, Pavlova. Here is the link: Pavlova.. Want to dive deeper into our archive?…
OK. Who put miso in the macaroni salad?
And corn? Doesn’t corn clash with pasta?
It was Ham El-Waylily of the New York Times and it is a brilliant move. And, no, corn works beautifully with this macaroni salad.
This is an adaptation of a New York Times recipe. You can find the original recipe here.
Here is the recipe as I prepared it in my kitchen. Like most macaroni salads, the quantities of ingredients are adjustable to your taste.
At my local farmers’ market, the stone fruits are winding down. The cherries are gone. The apricots are so ripe they’re squishy by the time you get them home. Peaches and plums, however, are still available in abundance. As you know if you read this…
“Our life is frittered away by detail… simplify, simplify.” Henry David Thoreau This very simple James Beard recipe for macaroni and cheese caught my eye on a day when I was craving the quintessential American dish. Sometimes a simple recipe reminds us…
Brunch. It’s a portmanteau– a made up word joining two words and two meanings. You know, a blend. List and article: Listicle. Smoke and fog: Smog. Breakfast and lunch: Brunch. Actually, Blue Cayenne’s sweet Chief Quality Officer (CQO) Juliet is probably a portmanteau, too. Juliet…
Today’s plat du jour on my table is ratatouille, a classic French vegetable stew that is a specialty of cooks in Provence and Nice. Apparently, a lot of other Mediterranean countries claim some version of this dish, too, so you may have encountered ratatouille under…
Soup in July? Is that even allowed? This is highly rated soup from Melissa Clark’s Dinner In One cookbook. You can order the book through your local bookstore or on Amazon here. If, on the other hand, you are craving a cold soup to get you…
Beans! Glorious beans! This is an enthusiastic repeat recipe for Blue Cayenne. We originally featured the recipe back in May of 2024. Here is the link and the recipe: Turkish White Beans. This recipe is from Yasmin Khan’s cookbook, Ripe Figs: Recipes and Stories From Turkey,…
Jose Andreas. Marcella Hazan. Jacques Pepin. Elena Zalayeta Masaharu Morimoto Marcus Samuelsson. And on and on and on…and on. These women and men have enriched the American culinary world. Immigrants all. So here, in the spirit of recognizing and celebrating the creativity, drive and good…
It’s October already and time to start thinking of cold weather comfort foods. Nothing fits that bill quite like beans. This recipe combines Rancho Gordo alubia blanca beans with generous quantities of parmaesan cheese and chile crisp for a stewed bean dish perfect for those…
This recipe brings back fond memories of parties in my home. On my buffet table, a three bean salad was always a reliable dish–easy to put together, flexible, and interesting. Recently, my local Farmer’s Market has been offering beautiful yellow was beans that reminded me…
