Food, Photography and Bon Mots
This Zoe Francois plum cake is absolutely wonderful. In the introduction to the recipe, she writes that this plum cake is her favorite cake in her cookbook, Zoe Bakes Cakes. (There are some outstanding cakes in that cookbook, by the way! So, that’s high praise…
It’s plum season. How great is that? Plums are my favorite stone fruit. This season I was fortunate to get a large bag of home-grown plums from my friend Karen. (Karen is also the adored dog walker for Blue Cayenne’s Chief Taster and Chief Quality…
Remember the 1970s with its leisure suits, lava lamps, and platform shoes? (I saw a 60-something lady today at the local Sprouts Market teetering along in jeans and sky-high platform shoes! Whoa.)
Foodwise, I remember those wonderful wedge salads served with generous dollops of roquefort dressing and topped with all sorts of colorful toppings. They were a big steakhouse favorite and I recall making them from a recipe in Sunset Magazine. (I loved that magazine back in the day.)
This wedge salad is quite a sight–resplendent with an inspired thousand island-ish dressing and all sorts of wonderful toppings and textures. It’s hot weather food, too. No heating up your kitchen to make this one. What’s not to love here?
Summer is salad season. Make this salad a part of your summer table.
This salad is inspired by Ree Drummond’s Wedge Salad (here ) and the salad dressing is an Emily Nunn recipe you can find here..
Here is the recipe as I prepared it in my kitchen.
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is forTurkish White Beans. You’ll find the recipe here. Want to dive deeper into our recipe archive? Just click…
This is a recipe for Zucchini Casserole Widmer. Who in the heck was Widmer? I found this recipe deep in the pages of my recipe collection. I haven’t made it for years but I (rightfully!) remember it fondly. I transcribed it in my handwriting, so…
