Food, Photography and Bons Mots
Summer salads are a “thing” at my house. Cool and light after a hot day, a salad is the perfect way to wind down the day and ease into a cool evening with a good book and a sweet pup. Here is a…
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 find the original recipe here.
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 Parmesan cheese) or Pecorino Sardo (cheese made from sheep’s milk), all blended with olive oil.” en.wikipedia.org
So… Almond Pesto? And throw some peaches in there, too?
Why not?
This Peaches With Almond Pesto dish is whatever you want it to be. It can be a salad. It can be a dessert. It could be that guilty pleasure of a dish you trundle to the refrigerator for at 2 a.m..
Here is the recipe.
This recipe is adapted from one that appears in Vivian Howard’s cookbook Deep Run Roots. The cookbook is available through your local bookstore or on Amazon here.
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…
Every month Blue Cayenne features one post from our archive of more than 350 recipes. Here is a Smashed and Seared Beets 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 bottom of this page or use the category search drop down menu on the right side of this page.
Here is the link to the recipe: Smashed and Seared Beets.
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…
