Food, Photography and Bons Mots
It started with a food picture as so many of my culinary adventures begin. It was a New York Times Food piece on Los Angeles’ Konbi Restaurant’s Egg Salad Sandwich–an elegant riff on the 7-Eleven Egg Salad Sando sensation in Japan. But…it was hard.…
Happy belated new year to those who celebrate. Last week, the Internet was rife with recipes for Honey Cake to celebrate Rosh Hashanha. Some of the postings were ebullient paens to the cake and its spicy flavors. I couldn’t resist and selected a recipe from…
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 Marion Burros’ iconic Plum Torte. This month marks the 40th anniversary of that recipe…
Quiche: Let me count the ways. I’ve made my share of quiches—some of them wonderful, some of them “meh.” One of my all-time favorites was a deep-dish asparagus quiche served at a women’s charity event I attended with my friend Sarah. I’m still working on…
Brown butter is having a moment. That is certainly true in my kitchen. I’m enjoying the nutty flavor of the stuff in all sorts of ways. I recently posted a Brown Butter Cookie recipe on Blue Cayenne. The cookie soars with brown butter deliciousness. You’ll…
This is a great little tomato sauce. It’s the perfect recipe to keep in your back pocket for any number of dishes. While it is a simple recipe, the textures and flavors are quite interesting with the large wedges of onion and the smoky flavor…
Cookies never get old. These Oatmeal Brown Sugar Cookies are a delight worth adding to your repertoire of cookie recipes. This recipe is from the Ottolenghi Test Kitchen Cookbook Shelf Love. The cookie is called Verena’s Road Trip Cookie in the book. It is a…
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 Sweet and Savory Corn Fritters. You will find the link here. You don’t want to miss…
Lovely. Such a nice word. This cake is lovely. It’s pretty. The swirl of berries inside makes it beautifully appetizing. And, most importantly, it is delicious. Right now, we are in the midst of a bountiful berry season here in Southern California, so this…
“Cooking is a craft, I like to think, and a good cook is a craftsman — not an artist. There’s nothing wrong with that: the great cathedrals of Europe were built by craftsmen — though not designed by them. Practicing your craft in expert fashion…
