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 Roquefort Salad Dressing You will find the recipe here. Want to dive deeper into our…
Need a delicious way to eat your greens? This Mediterranean Greens and Phyllo Pie is just what your need. This recipe makes a large pie and, with a little reheating in the oven to crisp the phyllo layers, lasts for days. This recipe is from…
Bored with all the traditional recipes for banana bread? Here is a unique variation on the traditional banana bread recipe—one replete with optional (and tasty) Middle Eastern vibes. (If you are a banana bread traditionalist, don’t pass this recipe up because of the perhaps-unfamiliar Middle…
It’s our birthday! Blue Cayenne is nine years old. Our first post was on October 6, 2015. Here we are more than six hundred posts later still cooking and writing and photographing. Who knew? We certainly didn’t. Neither I nor my ever faithful Chief Quality…
This started out as a recipe post. Sadly, it has become a eulogy to a gifted chef. Greg Malouf has died. He and his former wife, food writer Lucy Malouf, did much to introduce the western world to the delights and subtleties of Middle…
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 Double Chocolate Banana Muffins–a perfect breakfast muffin as we slip into Fall. You will find the…
As you know if you read this blog, I love plums. I asked ChatGPT to write a haiku about plums. Here it is. Crimson orbs of joy,sweet tang dances on my tongue—summer’s kiss in fruit. Summer’s kiss. What a beautiful metaphor capturing the delight of…
This Sweet and Sour Tofu With Corn is a wonderful Asian-inspired tofu recipe. Preparation is pretty fast, too—perfect for a lazy end-of-summer meal. It’s beautiful, too. Curious about tofu? Tofu was first produced in China more than 2000 years ago, probably as a happy…
Love biscuits? This crisp-tender sweet biscuit is a perfect base for those oh-so-wonderful end-of-the-season (have I used enough hyphens here?) strawberries in our farmer’s markets right now. This recipe is from Stella Park’s extraordinary cookbook BraveTart. You can order this great cookbook through your local…
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 Buttermilk Molasses Quick Bread, a bread that would be just right as the base for some…
