Entree

“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 had a kuri squash rattling around in my pantry left from a recent foray to the local Farmer’s Market. I love the deep saturated color of that squash and it needed to be used while it was at its peak.  This recipe from Yotam…

It’s flaky. It’s tender. It’s sweet. It’s savory. There is a bit of a sour feta bite.  It’s wonderful. This is a riff on Greek Tiropita–layers of crisp and flaky phyllo dough stuffed with pungent feta cheese. This recipe brings back memories of glorious stays…

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 for Blackeyed Peas With Coconut Milk and Ethiopian spices. It’s spicy and delicious! You don’t want to…

I needed some comfort food this week and this baked Frittata was perfect. First, it’s beautiful. The appearance of food is important to me. In my kitchen, the colors and textures of food (not to mention the plating)  play an important part in my appreciation…

My good friend Carol gave me a delightful gift for my birthday— grow-your-own oyster mushrooms. As it turned out, the gift triggered my long-suppressed American Gothic. You know…the farm, the pitchfork, the Willie Nelson concert.   There I was every day for a couple of…