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 Mediterranean Greens and Phyllo Pie . You will find the recipe here. . Want to dive…
Wasn’t it Wallis Simpson (or was it Babe Paley) who famously said that you can never been too rich or too thin? Here is an update. You can never have too many Banana Cake recipes. We have many banana recipes here on Blue Cayenne and…
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 wonderful Pickle Brine Margarita. You will find the recipe here..
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.
Need a quick and elegant appetizer? Want to showcase some nice cheese? This Savory Blue Cheese Cheesecake is your recipe! This recipe is open to a lot of variation, too—chopped chiles, red peppers, caramelized onions and on and on. For variation, you could sub in…
This is an excellent way to use left-over risotto. You can use your favorite risotto recipe. I suggest you use Blue Cayenne’s Porcini Mushroom Risotto recipe (omitting the green peas). You can find that recipe here. This recipe is from Susan Spungen’s cookbook Veg Forward.…
Are you world weary?
World Weary. That was an iconic Noel Coward song if you don’t recognize the reference. You can play it by clicking the link that follows. Sit back and enjoy a moment in a gentler time. (World Weary.)
Not too hard to be world weary of late.
What better, then, than a bowl of hot white bean soup? Kick back and enjoy that, too.
This recipe is adapted from one that appears in The New York Times. You will find the link to the original NYT recipe here. I used Rancho Gordo Marcella beans in this recipe. If you aren’t familiar with Rancho Gordo, look them up online. They carry a wide variety of dried beans and the quality and freshness of their beans is top notch. I particularly enjoy their Marcella bean. It’s a bean grown from Sorana seedstock, a kind of cannellini bean with a thin skin and very creamy texture. This particular bean was a special favorite of the late cookbook author Marcella Hazan.
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 an Apple Tart. You will find the recipe here.. Want to dive deeper into our recipe…
You have to eat this one fast. This wonderful (and easy!) Pear Cake is exceptional on the day it is baked, full of caramelized pears suspended in a vanilla and almond-flavored tender almond flour cake. Starting on the day after the cake is baked, the…
So, here we go! This is hearty lentil soup nourishes the body and the soul after a challenging beginning to the new year.
This recipe was adapted from one that appears in Susan Spungen’s Veg Forward Cookbook. Here is the recipe as I prepared it in my kitchen.
I’m not naming names, but one of my very good friends has a secret stash of boxed macaroni and cheese. Not judging, either. I know we all have our comfort foods and national events in recent weeks have certainly been excuse enough to tap into…
