Food, Photography and Bon Mots
Koolsla? Koolsla is Dutch for what most Americans call coleslaw–cabbage salad. Dutch settlers in New York introduced koolsla to the American table in the 17th and 18th centuries. This Mango Slaw recipe, with its sweet lime dressing, is a delight. It works with barbecue or as…
Here’s a little history… People have been enjoying asparagus for a very long time. Archaeologists excavated evidence of 3000-year-old asparagus on pottery at the Pyramid of Sakkara in Egypt. Apparently, Nefertiti loved the stuff and had the little stalks offered up to the…
He was orphaned during the Ethiopian Civil War of the 1970s. Adopted by a Swedish family, he grew up in Gothenburg, Sweden, where he credits his grandmother, Helga, for his love of cooking. Trained in the culinary arts in Sweden, Austria, France and Switzerland, he…
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…
Every month, Blue Cayenne features one post from our archive of more than 350 recipes. Here is a Pasta Alla Vecchia Bettola recipe you won’t want to miss…again. Want to dive deeper into our recipe archive? Just click one of the categories at the top…
I’ve got a problem with dark green leafy vegetables. (There. I said it.) I can “do” spinach. But…just mention the word kale and I…er… turn green. Collard greens? Don’t even go there. Ever. Chard, however, has always been a leafy green vegetable that straddles the…
Ahhh, potatoes! Let me count the ways. Today’s potato is the upmarket Yukon Gold. The history of these potatoes is interesting. Yukon Gold potatoes have only been available commercially since 1980. Developed at Canada’s University of Guelph by legendary potato breeder Gary…
So…if polenta and lasagna had a baby… …it would be this glorious polenta lasagna. (Or, is it lasagna polenta?) What’s not to love here? There is gooey mozzarella, creamy ricotta, piquant marinara and the delightful texture (and flavor) of Parmesan-infused buttery polenta. Did I mention…
Portobellos are gourmet mushrooms. Right? Actually…no. Portobellos are poseurs. They are just your common Agaricus bisporus (button) mushroom with good PR. Who knew? It turns out that until the 1980s, those big beefy mushrooms we now call portobellos were the overly-mature culls that more often…
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.…
