Main Dishes

“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…

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 Crispy Oyster Mushroom Skewers With Crushed Chickpeas. It’s a keeper. Here is the link: Crispy Oyster Mushroom…

It is spring here. Gardens are waking up and jobs around the house beckon. It’s time for an energy boost.  Looking for more protein in your diet to power you through some of those jobs? Lentils are a good choice. A cooked cup of red…

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…

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 Goodies recipe is for Eggplant Curry. Here is the link: Stuffed Eggplant With Curry and Coconut Dal.  Want to dive deeper…

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…

These cheese blintzes were a walk down memory lane for me. I used to serve them for brunch all the time, but somehow they fell off my menu in recent years. I have a local supermarket nearby that  specializes in Eastern European foods.  I kept…

Bulgur?  If you don’t know about bulgur, here is a quick primer. Bulgur is partially cooked cracked wheat. Its use is particularly popular in Middle Eastern dishes.  Bulgur has been around for a very long time– 10,000 years or so according to food historians. Durable,…