Food, Photography and Bon Mots
Joyce. She’s smart, kind, talented, elegant–all the things I want to be if I ever grow up. Joyce and I used to work together. Serendipitously, her daughter was a student in one of my classes: Smart. Kind. Talented. Elegant. (It runs in the family.) Now,…
Need an easy but impressive dish for the end of the month? This Asparagus in Puff Pastry just might fit the bill. Don’t be put off by the puff pastry ingredient. There is no need to make your own. You’ll find puff pastry in the…
What ever happened to those wonderful Swedish smorgasbord restaurants? They were having a moment when I was a younger cook. I remember the beautiful buffets of delicious delicacies. I still crave the savory breads. So it was with great anticipation and a good bit of…
This recipe for Mediterranean Zucchini and Feta Fritters is from Yasmin Khan’s cookbook Ripe Figs. The book is available from your local bookstore or on Amazon here. Khan’s cookbook was a James Beard International Cookbook finalist and was included on The New York Times’ “Best…
Every month Blue Cayenne features one post from our archive of more than 350 recipes. Here is a Tomato Galette With Honeyed Goat Cheese, Caramelized Shallots and Fresh Thyme recipe you won’t want to miss…again. Want to dive deeper into our recipe archive? Just click…
Stop me if you’ve heard this one: Hummus With Chipotle Chile, Black Beans and Tomato Salsa. Pretty funny. Right? As it turns out, this international mix-up makes for a pretty wonderful appetizer. The smooth and flat-flavored hummus contrasts beautifully against the fiery black bean spread.…
I’ve always enjoyed the Louis Armstrong and Ella Fitzgerald take on the Gershwin tune “Let’s Call the Whole Thing Off,” particularly the riff on “you say potato and I say poTATo.” (Let’s Call The Whole Thing Off) I was reminded of that thin bit…
Time to party—in a socially distanced kind of way. Whether you are Zoom partying, front yard partying or just partying with the faithful family dog (as I am with Sweet Juliet), this Cheddar and Scallion Dip is very very good party food. It also works…
De gazpacho no hay empacho. It’s a Spanish idiom. You can never have too much gazpacho. Or, translated for meaning, you can never have too much of a good thing. So, in that spirit, here is a very good gazpacho recipe. Pretty, too. Gazpacho…
Happy summer! Too hot to spend much time at the stove? These Thai Corn Fritters may be just what you need. A short cook on the griddle and you have a tasty appetizer, entree or side. (OK. I’ll fess up. I eat these for breakfast,…
