Food, Photography and Bon Mots
This Persimmon Nut Bread recipe comes from James Beard. Beard shaped American cooking for 40 years. He wrote two dozen cookbooks, wrote a weekly syndicated cooking column, operated an eponymous cooking school in Greenwich Village and lived an altogether colorful life. In 1990, Carl Jerome,…
My good friend Sarah often invokes the help of her “parking angel” when she negotiates impossibly-crowded parking lots. I’ve seen her angel in action a couple of times. Parking spaces do indeed seem to open up–even at Costco! So, in this season of everything…
Cookies. What a beautiful word. No need to feel guilty about eating them either. ‘Tis the season. Being a cookie addict aficionado, imagine my delight when the New York Times ran a special cookie feature this week by cookbook author and food stylist Susan Spungen. I…
Here is one more delicious dish you might want to add to your table during his holiday season: Alice Waters’ Cranberry Upside-Down Cake.” The cake, with whipped egg whites folded in, is light. The cranberries, baked with a sweet caramel glaze, are sweet and tart…
It’s all about the texture. A generous dollop of ricotta cheese gives this delightful (and simple-to-make) vanilla cake an elegant fine crumb. Throw in some beautiful raspberries and this delicate cake becomes fragrant and even more delicious. Serve it with whipped cream or a scoop…
I’m nibbling one of these wonderful Salted Chocolate Cookies as I type this post, smearing chocolate on my keyboard with wild abandon. You are in for a treat. These Salted Chocolate Cookies are sophisticated, ever-so-chocolaty and wonderful on a cool fall evening with a…
Cue the music. Wild celebration here. Juliet is salsa dancing down the hall and I’m wearing a silly party hat. This month marks Blue Cayenne’s fourth birthday. Here we are writing our 315th blog post. Who knew? Thank you for reading this blog…
With the advent of fall, those fresh, plump, sweet strawberries that graced market displays mid-summer are hard to come by. So, if you haven’t already gotten your strawberry fix for the year, here is an idea: Roast your strawberries. The roasting deepens the flavor of…
This elegant little vanilla cake is a keeper. It is good enough to serve guests and a delicious self-indulgence when you raid the kitchen at midnight. I’m always drawn to a recipe that makes interesting use of an ingredient that is unusual in its genre.…
There are all kinds of food awards around…Michelin Stars, the Bocuse d’Or, and on and on. Here at Blue Cayenne we think we need an award for particularly wonderful recipes, too. So, we’re introducing The Juliet, named, of course, after our beloved Chief Taster…
