Food, Photography and Bons Mots
I remember first encountering bok choy years ago on a trip to China. Whether we were in Bejing or in The Stone Forest, bok choy was on our plates. It’s a staple in the Asian kitchen. Today, back in the United States, bok choy is…
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…
As I sat steaming bowls of this beautiful soup in front of my New Year’s Day guests, I remember saying “This may be the most beautiful soup in the universe.” And it is. The intense orange color of this soup is spectacular. And the edgy…
Have I ever mentioned that I love soups? OK. I know I have—over and over and over. Forgive me. Here is a new favorite. This is a Deborah Madison recipe from her cookbook Vegetable Soups. This is her recipe for Broccoli Soup With Garlic, Ginger…
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 Caramelized Carrots. Here is the recipe: Caramelized Carrots. Want to dive deeper into our recipe archive? Just…
This is quite a good variation on traditional Caesar Salad Dressing, enriched as it is with a ripe oily Haas avocado. This recipe is based upon one that appears in America’s Test Kitchen’s The Complete Salad Cookbook. The cookbook is available through your local bookstore…
It’s cold. It is pouring rain. I have a @!%!! roof leak. I’m craving soup…again! Here is a recipe from Joanne Chang’s Myers + Chang At Home cookbook. You can buy the cookbook through your local bookstore or on Amazon here. In the introduction to…
Got those change-of-seasons blues? This Soup Au Pistou is just the right soup to blast you right out of those doldrums. It hits all those fall color vibes, too. Look at those orangey colors! Not visible in this photo is the dollop of basil pistou…
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,…
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 classic Wedge Salad. Here is the link: Wedge Salad. Want to dive deeper into our recipe…
