Food, Photography and Bon Mots
Ube, aka purple yam, is a tuber native to the Philippines. It is closely related to the sweet potato. Starchy and sweet, the purple yam is widely used in desserts in the Philippines and elsewhere in Asia, but it can also be served as a…
This is a beautiful little cake cookie whatever–delicious, white chocolatey, and just a wee bit cookie textured. This recipe is an adapted version of the Lemon Vanilla Dream Bars recipe from the great little book Pure Vanilla by Shauna Sever (Amazon). You will find recipe…
Tuesday is my day. That’s the day when I sort out my refrigerator vegetable bins. Often, that means a hearty and ever-changing soup for me. That’s good news. I love soup, particularly during these early Autumn days with just the beginning of a chill in…
Guilty food pleasures. Mine are Ranch Dressing, Cheetos and refried beans. Yours? And about that Ranch Dressing… The recipe here is a homemade version of the iconic dressing introduced in 1950 by Steve Henson under the name Hidden Valley Ranch. Henson was a former…
I’ve told you before how I feel about stone fruits. They rock my world. But, alas, the season is coming to an abrupt end and I find myself scouring the produce aisles of my local markets for the last stone fruits of the season. I’m…
Flaky. Buttery. Soft. Trust me on this one. You need these rolls. This recipe is adapted from the cookbook Dessert Person. The book is available from your local bookstore or from Amazon.
Summer salads are a “thing” at my house. Cool and light after a hot day, a salad is the perfect way to wind down the day and ease into a cool evening with a good book and a sweet pup. Here is a…
Bulgogi? It’s a Korean specialty. Koreans have been making the classic dish for hundreds of years—sometimes grilled and sometimes in a broth. In recent times, the dish has become rockstar-popular on Korean and international menus. Bulgogi roughly translates to “fire meat.” Although the dish is…
I’m pretty sure that Marie Antoinette had THIS Apricot Upside-Down Cake in mind when she said “Let them eat cake.” It’s to die for. Here’s the recipe: This recipe is adapted from a Vallery Lomas recipe in The New York Times. You can…
Every month Blue Cayenne features one post from our archive of more than four hundred recipes. Here is a Russian Salad recipe. You don’t want to miss this great recipe…again. Want to dive deeper into our recipe archive? Just click one of the categories at the…
