Food, Photography and Bons Mots
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…
Thinking about what you eat and why you eat it? Wondering what a really healthy diet might look like? Welcome to the world of Mark Bittman. Bittman is the Special Advisor on Food Policy at Columbia University’s Mailman’s School of Public Health. He’s written thirty…
“Pesto, or (to refer to the original dish) pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as…
Stone fruits! I’m pretty sure I could eat my weight in plums. Don’t even get me started on nectarines. And apricots! What velvety beauties they are! The Greeks called apricots “the golden eggs of the sun.” How pretty is that? They’re all in season right…
Brunch. It’s a portmanteau– a made up word joining two words and two meanings. You know, a blend. List and article: Listicle. Smoke and fog: Smog. Breakfast and lunch: Brunch. Actually, Blue Cayenne’s sweet Chief Quality Officer (CQO) Juliet is probably a portmanteau, too. Juliet…
She was so gifted a writer that W.H. Auden said of her: “I do not know of anyone in the United States who writes better prose.” She was so elegantly beautiful that the Dadaist artist Man Ray begged to photograph her, fascinated as he was…
Alice Waters. Chez Panisse. Slow Food. Living as we do in the era of fast and faster food–you know flamin’ cheetos and deep fried oreos–how good it is to slow down and reflect upon what we eat, when we eat it, and to appreciate the…
Look at those beautiful curves and the saucy way the leaves curl. And that ombre color palette… Wow! There’s no way around it; this is the Marilyn Monroe of cabbages. (Or the Kim Kardashian. You pick.) In addition to its radiant beauty, we also are…
