Food, Photography and Bons Mots
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…
It’s October already and time to start thinking of cold weather comfort foods. Nothing fits that bill quite like beans. This recipe combines Rancho Gordo alubia blanca beans with generous quantities of parmaesan cheese and chile crisp for a stewed bean dish perfect for those…
My good friend Joyce does just about everything perfectly. She cooks, she sews, she grows orchids. She takes gentle and loving care of her family and friends. Joyce is a keeper. Her nemesis for the last few years, however, has been a type of tree–…
“The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just the body, but the soul.” —Alfred Austin This recipe is from Sami Tamimi’s new cookbook, Boustany. Boustany is an ode to…
Marian Burros has died. She developed the famous Plum Torte recipe that ran for years in The New York Times Cooking Section. It is a wonderful recipe. It would be perfect to make right now as this year’s plum season winds down. Here is Burros’…
Sweet potatoes! They’re not just for thanksgiving. Sweet potatoes could/should be a healthy part of your diet any time of the year. They are nutrient dense, bringing vitamin A, vitamin C, manganese and other healthy vitamins and minerals to your plate but only about 180…
How can it possibly be the end of summer? Need one last hurrah for that season? This Chilled Cucumber Soup With Toast “Soldiers” might be just what you need. Toast “Soldiers” are toast that has been sliced into wide strips. The British use this term…
Who doesn’t need a fast spaghetti recipe that uses the ever-available cherry tomatoe? This is that recipe. It makes a pretty presentation, too. Who to thank, though, for the yearlong availability of cherry tomatoes. It is a contentious question. First, thanks go to the Incas…
OK. It’s another cake. It’s been THAT kind of month. This is a recipe from The New York Times Sunday Magazine. You will find the original recipe here. The original recipe gave permission to use blackberries, blueberries, raspberries or chopped strawberries in this recipe. You have…
My husband could talk incessantly about his love for home-grown figs. Seems there was a fig tree in the yard of the house he lived in in Berkeley while in college. So, for him, there were glorious memories of fresh figs galore—jams, pastries, au naturel.…
