Food, Photography and Bons Mots
So, where did the idea of celebrating birthdays with cakes come from? It was the Greeks!!!, as my Greek friend Michelle would be quick to say. (Michelle proudly maintains that most good things originated with the Greeks. ) Michelle may have a point. According to…
Just WOW! This is such a good cake and a relatively unique cake flavor to place on your table to entertain your guests. I have to confess, though, that I’m not having a party and this cake is quickly disappearing off my counter! This is…
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 beautiful Tomato Galette. You can find the recipe here. Want to dive deeper into our recipe…
I can remember sitting in a hotel restaurant in Cairo back in the 1980s furiously looking for something Egyptian on the breakfast menu. There were all the usual western breakfast items–eggs, pastries, oatmeal. It was pretty much the breakfast menu you would find in any…
Shirley Temple, remember her? In 1935 she made the song Animal Crackers In My Soup insanely popular, performing the song in her movie Curly Top. Here are the lyrics if you want to sing along: Curly Top/Animal Crackers in my Soup. Curly Top takes you on…
Wishing you a happy spring. Here in Southern California, the birds are singing and gardens are waking up. How good is that? Here is a recipe for a wonderful cookie to celebrate spring, the Spanish Almendrado, sometimes described as an almond-lemon macaroon. 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 Sour Tofu With Corn. You can find the recipe here. Want to dive deeper into…
For anyone out there who loves a good Alfredo sauce (you know who you are), this use of the classic sauce with beans is a revelation. That’s right. Beans. Who woulda thought? I made my dish with the giant Royal Corona beans made…
These stuffed pears are stunningly beautiful and delicious. They’re easy and quick to prepare, too. What’s not to love?
This is a quiche of culinary giants. The filling for this savory tart is a variation on Craig Claiborne’s famous Quiche Lorraine filling and the crust is from Ina Garten. It doesn’t get a lot better (or bigger) than that. You can find the links…
