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 delightful salad, Neil’s Romaine. You’ll love the garlicky salad dressing. You don’t want to miss this…
Looking for an unusual cocktail? This Pickle Brine Margarita from The New York Times might be quirky enough to fit the bill. You can find the link to the original recipe here. The NYT gives credit for this cocktail to a bar in Brooklyn named The…
This is a delightful little snacking cake. It’s got all the flavors—molasses, allspice, cinnamon, ginger. Oh. espresso. It’s got espresso flavor, too. It is just the kind of flavor bomb you need to jolt you out of your late afternoon funk…or your just-outta-bed bleariness.
This recipe is from Yossy Arefi’s cookbook Snacking Bakes. The book can be ordered through your local bookstore or on Amazon here.
Here is the recipe as I prepared it in my kitchen.
This is the “little black dress” of mushroom soups. It’s basic. It’s elegant. It never disappoints. This recipe is from Deborah Madison’s cookbook Vegetable Soups from Deborah Madison’s Kitchen. You can order the book through your local bookstore or on Amazon here. It is a great…
Hetty McKinnon’s recipes usually delight my senses. This one caught my attention with it’s fanciful name. In fact, for some reason, this reminds me of the colorful imagery in the first stanza of McCartney’s and Lennon’s Lucy in the Sky With Diamonds. You remember those…
I grew up with the notion that pancakes needed to be sweet. You know, sweetened batters cooked on a grill, slathered with butter and drizzled with a generous glug of maple syrup. (Those were wonderful pancakes.)
As my palate has matured and much to my delight, I’ve been introduced to savory pancakes. You know…scallion pancakes, savory crepes and on and on.
Here is another savory pancake that soars: Yellow Bean and Spinach Dosas. The batter is made with soaked split mung beans. Mung beans are a member of the legume family and a nutritive powerhouse rich in protein, vitamins and minerals. Here in the United States, they are mostly used for sprouts, but, in India (and other parts of Asia) they are used in sweet and savory dishes like these wonderful dosas.
This recipe is from Joe Yonan’s cookbook Cool Beans. You can order the cookbook through your local bookstore or from Amazon here.
Here is the recipe as I prepared it in my kitchen.
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 perfect to celebrate spring and this year’s exceptional strawberry crop. This is a recipe for Strawberry-Pistachio Cake.…
These Turkish White Beans are wonderful—delicious and with a distinct Mediterranean flavor. This would be perfect for a plant-based main dish served with crusty bread and a green salad (maybe with feta?) or as part of a mezze assortment of dishes. This recipe is from…
This is a beauty!
Having grown up in a household where a chopped iceberg lettuce salad (with Wishbone Italian dressing) was the only game in town, I have always sought out beauty and variety on the salad plate in my adulthood.
This Ina Garten salad creation hits all the positive notes for me. It is gorgeous (and inviting) on the plate. It is delicious. And, there are those sweet mapley (is that a word?) carrots to die for.
This recipe is from Ina Garten’s cookbook Cooking for Jeffrey. You can find the cookbook at your local bookstore or on Amazon here.
Here is the recipe as I prepared it in my kitchen.
I don’t know about you, but corks don’t sound all that appetizing to me. Nevertheless, these chocholaty treats, Bouchons au Chocolat, are basically called “little corks.” This Bouchon au Chocolat recipe is from Aleksandra Crapanzano’s wonderful cookbook Gateau: The Suprising Simplicity of French Cakes. Crapanzano…
