Food, Photography and Bons Mots
It’s October already and time to start thinking of cold weather comfort foods. Nothing fits that bill quite like beans. This recipe combines Rancho Gordo alubia blanca beans with generous quantities of parmaesan cheese and chile crisp for a stewed bean dish perfect for those…
Sweet potatoes! They’re not just for thanksgiving. Sweet potatoes could/should be a healthy part of your diet any time of the year. They are nutrient dense, bringing vitamin A, vitamin C, manganese and other healthy vitamins and minerals to your plate but only about 180…
Anyone out there love mushrooms? I’ve recently rekindled my love affair with the Long Beach Sunday Farmers’ Market and there are two delightful mushroom vendors. I love their fresh mushrooms and enjoy the snappy conversation. I’ve searched for recipes worthy of their beautiful mushrooms and…
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…
This is a delicious hybrid recipe. It’s a riff on a hummus recipe we ran on Blue Cayenne back in April of 2019 here It occurred to us that a rich topping of roasted grape (or cherry) tomatoes and roasted eggplant cubes would complement the…
Just about every food culture has a fritter–a fried and battered morsel of vegetables, fruits or meats. There are Indian bhajias, Japanese tempura, American apple fritters, and on and on. The love of a fried morsel is all but universal. This fritter has a Greek…
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 a beautiful Tomato Galette. You can find the recipe here. Want to dive deeper into our recipe…
I can remember sitting in a hotel restaurant in Cairo back in the 1980s furiously looking for something Egyptian on the breakfast menu. There were all the usual western breakfast items–eggs, pastries, oatmeal. It was pretty much the breakfast menu you would find in any…
For anyone out there who loves a good Alfredo sauce (you know who you are), this use of the classic sauce with beans is a revelation. That’s right. Beans. Who woulda thought? I made my dish with the giant Royal Corona beans made…
This is a quiche of culinary giants. The filling for this savory tart is a variation on Craig Claiborne’s famous Quiche Lorraine filling and the crust is from Ina Garten. It doesn’t get a lot better (or bigger) than that. You can find the links…
