Cauliflower (roasted or not), potatoes, miso paste and aromatics create a healthy, satisfying vegetarian soup. Recipe below.
Cauliflower Potato Soup
OTHER PEOPLE IMPULSE-BUY SHOES, OR JEWELRY, OR CANDY. Me? Well, just before our Upper Peninsula trip, I bought: a cauliflower. Which I forgot about until a couple of days ago when Terry reminded me of its existence. There it was, that forgotten impulse purchase, lurking in the produce bin, amazingly still white and fresh. Continue reading “Healthy, autumnal, delicious: Cauliflower Potato Soup”→
WE WERE ON THE ROAD LAST WEEK, not in the kitchen, a long overdo revisiting of Michigan’s beautiful Upper Peninsula. Fall colors were everywhere, as were signs about places closing soon for the season—end of October or even earlier. Like the wonderfully weird Mystery Spot. Continue reading “Notes from the Upper Peninsula”→
A mix of African and global ingredients bring big flavor to this creamy, spicy, hearty stew. Recipe below.
Black-Eyed Peas with Coconut Milk and Berbere
WE CAN’T STOP THINKING ABOUT THIS STEW. Thick and creamy and spicy, it is an absolutely satisfying meal in a bowl, filled with a mix of big flavors that all blend into a delicious ensemble dish, with nothing grabbing the spotlight. As we ate it the other night, we kept saying “this is so good” over and over. Continue reading “Black-Eyed Peas with Coconut Milk and Berbere”→
Two recipes this week: Red Cabbage and Carrot Coleslaw, and Korean-inspired Red Cabbage Potsticker Salad.
Red Cabbage and Carrot Cole Slaw
A COUPLE OF WEEKS AGO WE WENT TO A BIG FUN FAMILY BARBECUE in Milwaukee, and our daughter Laurel brought a huge bowl of coleslaw—a recipe that as far as I can tell, she made up the night before. It was wonderful! Crisp, flavorful, fresh, crunchy, and very pretty—just the thing to accompany the many awesome, meaty mains. Continue reading “Two deliciously different red cabbage salads”→
EVENTS SEASONAL AND OTHERWISE CONSPIRED to keep us busy in the kitchen this weekend. First, our friends and fabulous block party throwers Al and Kelly were coming for dinner. On-again, off-again cool weather got Marion thinking of serving a hearty beef and pork ragù she’d made long ago. Continue reading “A weekend of seasonal cooking: a hearty ragù and heaps of pesto”→
Canned green chiles, cumin, oregano and aromatics make for a chicken soup that will warm up even the coldest night. Recipe below.
Slow Cooker Green Chile Chicken Soup
OFFICIAL AUTUMN IS JUST DAYS AWAY, and weather in Chicago has already been hinting at the crisp, cool days and nights to come. Perfect weather for warm, comforting soups. The canned green chiles in this soup dial up the warmth, adding spiciness and lively flavor. Continue reading “Slow Cooker Green Chile Chicken Soup”→
This light, not-too-sweet peach cake makes a nice dessert or a swanky treat for breakfast. Recipe below.
Peach Cake
THIS WAS A THREE PEACH CAKE WEEKEND FOR US. We had overnight guests and went to a fun block party (sans guests) and a big family barbecue (with our guests). So Marion baked a peach and plum bundt cake for our guests and two of this lovely one to bring to the events. Continue reading “Making the most of summer stone fruits: Peach Cake”→
For a perfect summer dish, thin slices of salmon cooked quickly slightly warm the mixed greens, green beans and snow pea pods tossed with a Japanese-based miso vinaigrette.
Seared Salmon with Mixed Greens and Miso Vinaigrette
IT IS OFFICIALLY TOO HOT TO COOK HERE NOW. OR EVEN THINK ABOUT IT. That of course had me looking back at things we’ve cooked when it was too hot to cook. When you’ve been writing about cooking for almost 18 years, you actually forget a lot of your former exploits. Like this recipe from 2008, with a salad of mixed greens, snow peas, barely blanched green beans and a miso vinaigrette topped with quickly cooked slices of salmon. You’ll find the summer-easy recipe here.
Check out the Blue Kitchen profile! We were recently interviewed by DeliveryRank for their ongoing blog that covers people involved in food in many roles. They asked great questions that really made me think about our approach to cooking, creating recipes and talking about food—including our penchant for borrowing ingredients from the global pantry and using them in unexpected ways. You’ll find the interview here. Thanks for the opportunity, DeliveryRank!
Six dishes showcase the versatility of mustard as a key (or minor) ingredient.
The National Mustard Museum in Middleton, Wisconsin
Yes, there is a mustard museum. The National Mustard Museum. We visited last weekend on a short Wisconsin road trip. The museum is a charming mustard-filled monument to one man’s obsession: former Assistant Attorney General of Wisconsin, Barry Levenson. How obsessed? Before giving up practicing law to devote himself “full-time to collecting mustards and mustard memorabilia,” he successfully argued a case before the U.S. Supreme Court with a jar of mustard in his pocket. Continue reading “Six mustard museum-inspired recipes”→
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