Baking soda tenderizes the ground beef in this richly flavored classic chili. Recipe below.
DON’T YOU LOVE IT WHEN COOKING BECOMES A SCIENCE LESSON? We do. In this chili recipe, baking soda (that same thing the fluffs up cakes and cookies) tenderizes the ground beef while making it brown better. Continue reading “The art and science of Classic Beef Chili with Beans”
WITH ST. PATRICK’S DAY UPON US, MANY ARE THINKING CORNED BEEF AND CABBAGE. Which is fine, except it puts cabbage in an undeserved supporting role—the romantic lead’s goofy buddy. That’s just wrong. In a recent issue of Taste, Rachel Wharton rightly proclaimed “Cabbage is Always King.” She dives deep into cabbage’s history (we’ll share the link further down). But for now, we’d like to share seven recipes that show off the healthy brassica’s flavor and versatility. Continue reading “Step aside, corned beef—seven recipes that make cabbage the star”
Johnnycakes and apple butter create a delicious breakfast that straddles traditional Southern and Pennsylvania Dutch cooking. Recipes below.
LIKE MANY CHEFS, CHRIS SCOTT DEVELOPED HIS LOVE FOR COOKING IN HIS GRANDMOTHER’S KITCHEN. And like many Black Americans, his life has been shaped by migration. After the Civil War, his great grandfather left the South and moved to work in a steel factory in “the heart of Pennsylvania Dutch Country,” as Scott puts it. So when Scott learned to cook at his grandmother’s side, he picked up traditional Black Southern recipes, of course, but also those of the family’s adopted home, Amish country. Continue reading “Amish soul food from a Top Chef semi-finalist: Johnnycakes and Apple Butter”
A couple of our favorite recipes turn into an informal Sunday dinner when family drops in.
IF BLUE KITCHEN WERE A PRINTED COOKBOOK, some pages would be more dogeared and food-speckled than others. Often, Marion or I will be in the kitchen, a laptop open to a recipe on the blog as we cook. Last Sunday, we were both in the kitchen armed with laptops. We were cooking two of our favorite recipes. Continue reading “Sunday in the kitchen with family”
TUESDAYS ARE WHEN WE DO OUR NEW POSTS EACH WEEK. Except this past Tuesday was Valentine’s Day. Instead of cooking and talking about cooking, we wanted to eat restaurant food and feel all festive. So it seems somehow appropriate to dig into the archives and share a recipe that brings genuine restaurant flavor home. And as a bonus, it is crazy easy to make. So enjoy Marion’s Egg Drop Soup—and happy belated Valentine’s Day.
White wine and two French mustards give this meaty roast a surprisingly light finish. Recipe below.
OUR FRIEND RONNIE ANN SAYS POT ROASTS ARE “LIKE A WARM HUG FROM HOME.” We agree. So when we found chuck roast on sale recently, we snatched one right up. And looking for something new to do with a pot roast, we thought of one of the oldest culinary tricks up our sleeve: add mustard. Two mustards, actually. Continue reading “The dependable comforts of home: Pot Roast with Mustard”
A FORECAST OF SNOW GOT ME THINKING OF WARM, HEARTY MEALS. Comfort food, preferably oven-braised or roasted. And that got me thinking of the British Isles, places well-versed in homey dishes to take off the chill on cold, damp days, food to make you happy to be indoors at a kitchen table. These four dishes came to mind. Continue reading “Four cozy winter dishes from the British Isles”
Goat cheese adds a lively tanginess to spinach and bacon quiche. Recipe below.
WE GOT A NEW FOOD PROCESSOR LAST WEEKEND and wanted to test drive it. Two things we expect a food processor to do well are puréeing stuff and making pie crust dough. Next week, we’ll share a puréed mushroom potato soup that showed it could do the former. This week, we’ve made a quiche in a crust of well-made dough. Continue reading “Changing up cheese gives quiche a tangy twist: Spinach, Bacon and Goat Cheese Quiche”
BLUE KITCHEN IS CLOSED FOR THE HOLIDAYS. We’ll see you soon. Wishing you a joyous season and a happy, healthy, prosperous new year.
COOKIES—AND BROWNIES—MAY BE THE PERFECT HOLIDAY TREATS TO BAKE. You can make them ahead in batches, ready to serve to guests or take to a party, scaling the amount up or down as needed. With a cake or a pie, once you’ve cut into it, you can only offer it to family or really good friends afterward without looking, well, overly thrifty. Here are seven recipes for you to bake and share. Or keep for yourself, no judging here. Continue reading “Seven cookie (okay, and brownie) recipes for the holidays”