Food, Photography and Bons Mots
It’s October already and time to start thinking of cold weather comfort foods. Nothing fits that bill quite like beans. This recipe combines Rancho Gordo alubia blanca beans with generous quantities of parmaesan cheese and chile crisp for a stewed bean dish perfect for those…
My good friend Joyce does just about everything perfectly. She cooks, she sews, she grows orchids. She takes gentle and loving care of her family and friends. Joyce is a keeper. Her nemesis for the last few years, however, has been a type of tree–…
“The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just the body, but the soul.” —Alfred Austin
This recipe is from Sami Tamimi’s new cookbook, Boustany. Boustany is an ode to Tamimi’s Palestinian roots and to Palestinian vegetable cooking in particular. If you are wondering, the word boustan translates to the word garden and Tamimi dedicates this cookbook to his grandfather and to fond memories of time spent in his grandfather’s garden.
I can certainly relate. My garden is a special refuge in my life. There, “head in the sun, heart with nature” I find peace and beauty and more than a bit of refuge from the struggles in our world today. I’m fortunate to be surrounded by good friends whose love of nature matches my own. Here is a vase of rose blooms from the garden of my good friends Carole and Maria.
Here is the recipe as I prepared it in my kitchen.
Marian Burros has died. She developed the famous Plum Torte recipe that ran for years in The New York Times Cooking Section. It is a wonderful recipe. It would be perfect to make right now as this year’s plum season winds down. Here is Burros’…
Sweet potatoes! They’re not just for thanksgiving. Sweet potatoes could/should be a healthy part of your diet any time of the year. They are nutrient dense, bringing vitamin A, vitamin C, manganese and other healthy vitamins and minerals to your plate but only about 180…
How can it possibly be the end of summer?
Need one last hurrah for that season? This Chilled Cucumber Soup With Toast “Soldiers” might be just what you need. Toast “Soldiers” are toast that has been sliced into wide strips. The British use this term and serve the “soldiers” with soft-boiled eggs and other dishes. Apparently, the name references the fact that the little toast strips lay side by side on the plate like soldiers in formation. Cute.
This recipe comes from The New York Times. You can find the original recipe here..
Here is the recipe as I prepared it in my kitchen.
Who doesn’t need a fast spaghetti recipe that uses the ever-available cherry tomatoe? This is that recipe. It makes a pretty presentation, too. Who to thank, though, for the yearlong availability of cherry tomatoes. It is a contentious question. First, thanks go to the Incas…
OK. It’s another cake. It’s been THAT kind of month. This is a recipe from The New York Times Sunday Magazine. You will find the original recipe here. The original recipe gave permission to use blackberries, blueberries, raspberries or chopped strawberries in this recipe. You have…
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 Arabic Beans (Arabic Baked Beans).
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 Food and Photography Blog.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.
My husband could talk incessantly about his love for home-grown figs. Seems there was a fig tree in the yard of the house he lived in in Berkeley while in college. So, for him, there were glorious memories of fresh figs galore—jams, pastries, au naturel.…
