Food, Photography and Bon Mots
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…
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 Yasmin Khan’s great cookbook, Ripe Figs. You can order her cookbook through your local bookstore or online through Amazon here. Khan’s cookbook features the recipes of Turkey, Greece and Cyprus.
Here is the recipe as I prepared it in my kitchen.
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…
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…
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. It’s a recipe for Italian Chickpeas With Pesto.
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 top of this page or use the category search drop down menu on the right side of this page.
And…here is a link to Blue Cayenne’s main page: Blue Cayenne.If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have featured.
Having enjoyed perhaps more than my fair share of wonderful Indian butter masala (makhani) recipes, I’m a tough critic of “butter” recipes. From the original Moti Mahal restaurant in Old Delhi (which claims to have invented the dish) to the scruffy airport restaurant in Bagdogra,…
My friend Joyce recently made a heritage trip to Japan with her daughter. From luxury hotels to rustic ryokans, they savored the sights and tastes of Japan. As dedicated foodies, Joyce and I talked a lot about Japanese food before her trip. While we were…
Harissa. What in the heck is harissa?
Harissa is a middle eastern paste. It is made with hot chili peppers and a variety of spices. It is a common ingredient in dishes served across North Africa and is especially associated with the cooking of Tunisia. In fact, UNESCO hgas recognized harissa as being central to Tunisia’s cultural and culinary heritage. In North Africa, harissa is used in soups, stews and couscous dishes. In the cauliflower recipe featured on this post, harissa is used to flavor the cream sauce.
If you are reading this and thinking to yourself that harissa is another one of those exotic ingredients that are difficult to find, fear not. It’s available at Trader Joe’s.
Here is the bottle I’m using at the moment. It’s a rose harissa I bought for an Ottolenghi recipe. This one IS a bit more hard to find. It has, of all things, rose petals in the mix.
This recipe is adapted from Ali Slagel’s cookbook I Dream of Dinner. You can order the cookbook through your local bookstore or on Amazon here.
Here is the recipe as I adapted it to 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. It’s a recipe for Hot Cross Buns: Hot Cross Buns. You don’t want to…
