Chicken with Leeks is a light, creamy, earthy dish—perfect for whatever spring is dishing out. Recipe below.
IN THE FIRST WEEK OF SPRING HERE, it got up to 71 degrees and it snowed—not the same day, but in the same week. Chicken with Leeks and Mushrooms, a light, creamy, earthy dish, is perfect for both extremes. Continue reading “Seasonal? Unseasonal? Chicken with Leeks and Mushrooms works for either”
Broccoli rabe (rapini or spring broccoli) and lemon juice add a subtle spring brightness to this quiche. Recipe below.
ONE NIGHT IN LYON, MARION AND HER SISTER HAD DINNER in a little neighborhood restaurant. When they were seated, the waiter asked them one question: “Rouge ou blanc?” Red or white, meaning the wine. Once they chose their wine, there were no more choices—the meal they were served was all determined by the wine. I sometimes think Blue Kitchen is like that. Continue reading “A promising hint of spring: Broccoli Rabe and Chicken Quiche”
Marinated artichoke hearts and spinach create a subtle, flavorful base for this vegetarian quiche. Recipe below.
I AM ALWAYS READY FOR QUICHE. If we’re out somewhere and see it on the menu, that’s what I’m ordering. I’m also a big fan of artichoke hearts. So recently, when Kalyn Denny shared her recipe for Artichoke, Kale and Ricotta Pie, my first thought was “that looks delicious”—closely followed by my second thought: “artichoke hearts would make a great quiche.” Continue reading “Artichoke Heart and Spinach Quiche? Yes, please”
Boursin, a garlicky, herby French soft cheese, livens up the flavor of mashed potatoes. Recipe below.
WE LOVE MASHED POTATOES. Our weeknight go-to batch is garlicky mashed potatoes made with peeled yellow potatoes, butter, buttermilk and plenty of garlic. When we came across a recipe for Boursin mashed potatoes, we thought it might dial our favorite side dish up a notch or two. It did exactly that, making them still garlicky, but adding a rich, creamy, cheesy, herby flavor along with the nice texture of bits of red potato skins. Continue reading “Leave it to the French to dial up a favorite side dish: Boursin Mashed Potatoes”
These classic Chinese dumplings are an impressive “yeah-I-made-these” appetizer. Recipe below.
MY POTSTICKERS ARE LIKE SNOWFLAKES. NO TWO LOOK EXACTLY ALIKE. In celebration of Lunar New Year, the fun committee of the ad agency where I work hosted a virtual potsticker-making class. Having made our fillings beforehand from shared recipes, there we were in our Google Meet grid, trialing and erroring our way through filling, folding and pleating our dumplings. Continue reading “Fun to make, delicious to eat: Pork and Cabbage Potstickers”
VALENTINE’S DAY IS RAPIDLY APPROACHING. And if you’re like us, your inbox is stuffed with dinner recipes to cook for your valentine. In searching through our own archives, we came across a post from several years ago that gathered some of our favorite courses for a romantic dinner. Take a look. We hope you’ll find something you like. And Happy Valentine’s Day, all.
Fennel bulbs help flavor these chops—and serve as a side in this one-pot, weeknight-quick meal. Recipe below.
NEVER TRUST IDEAS HAD AT 1:45 IN THE MORNING. I was lying awake last Saturday at said hour, realizing we didn’t have a recipe to post this coming Wednesday and knowing we would be out of town on Sunday. Suddenly, I thought of cooking pork chops with fennel bulbs. It sounded like a great idea, one-pot simple and a cozy winter antidote—I sent myself a note and went to sleep. It was a great idea. We’d done it in 2015. Continue reading “Pork Chops with Fennel, a one-pot cozy winter meal”
Gochujang, a Korean fermented pepper paste, and a host of pan-Asian ingredients create a comforting beefy antidote for winter dinner blahs. Recipe below.
WE SOMETIMES REFER TO OUR APPROACH IN THE KITCHEN as cooking with a magpie eye. Like those inquisitive, acquisitive birds, we’re always looking for shiny new objects. For us, that can mean new-to-us ingredients, techniques, ideas. So when we recently came across recipes for Korean beef, we already had most of the ingredients on hand—and some sense of what they could do together. Continue reading “Weeknight quick comfort food: Instant Pot Korean Beef”
We use white miso paste, rice vinegar, soy sauce, ginger and sesame oil not to create an authentic Asian dish, but to deliver big savory flavor to roasted chicken thighs. Recipe below.
WE’RE BIG FANS OF USING INGREDIENTS IN UNINTENDED WAYS. Recently, Marion used miso paste, a traditional Japanese seasoning, to add an umami twist to banana bread. Here, a host of Asian ingredients create big flavor without nodding to any specific cuisine. Continue reading “Asian ingredients bring umami to not-necessarily-Asian Roast Chicken with Miso Glaze”
WE’VE DONE A LITTLE TRAVELING OVER THE HOLIDAYS AFTER ALL. A day trip to Milwaukee to see our daughter there and eat delicious takeout from The Vanguard. The Chef-driven bar and restaurant offers “an elevated approach to Milwaukee’s Beer and Brat tradition,” with house-made sausages that range from familiar to adventurous. All with the city’s signature friendliness and lack of attitude. Continue reading “Eating our way through the holidays”