Thanksgiving on the road

Looking Along Broadway Toward Grace Church, Red Grooms, Cleveland Museum of Art

FOR THE FIRST TIME SINCE WHO CAN REMEMBER, we’re not hosting Thanksgiving this year, but traveling to a potluck celebration with family and friends. We’re still doing some cooking because we can’t not do some cooking. But we’re (and by that, I mean mostly Marion) not doing all of it. Mostly, we’re looking forward to spending time with everyone and enjoying a dazzling array of treats. Including, yes, a turkey. However and wherever you’re celebrating, if you are, we wish you a wonderful day and a wonderful meal. Happy Thanksgiving, all! Check back next week for a new recipe here.

Tasting the world in a Detroit weekend

A RECENT DETROIT WEEKEND REMINDED US YET AGAIN of how much richer migrants make us all—including on our plates. Our daughter and her boyfriend are major explorers of international cuisines in the Detroit area, and we are always happy to tag along, feasting on their finds. Like this Salvadoran pupuseria tucked between a quiet residential neighborhood and an industrial area in the city. The pupusas were amazing, our first time trying them. And the trio making them in the food truck, a family from El Salvador, was friendly, helpful and generous. We left with more food than we ordered, at their insistence. Continue reading “Tasting the world in a Detroit weekend” →

Savoring seasonality: Poulet à la Normande (Normandy Chicken)

This luscious traditional northern French chicken dish, made with apples, apple cider and brandy, is a perfect autumnal meal. Recipe below.

FALL—AND FALL INGREDIENTS—ARE UPON US. For us, it means enjoying being back in the kitchen. This classic French recipe includes both apples and apple cider, true autumnal ingredients. As a bonus, it also calls for turning on the oven, warming the kitchen. Continue reading “Savoring seasonality: Poulet à la Normande (Normandy Chicken)” →

Linguine with Sautéed Fish and Parsley Anchovy Sauce

A bright, savory, umami-rich way to add more seafood to your diet. Recipe below.

ON OUR RECENT TRIP TO BOSTON, our diet consisted mostly of seafood and cannolis. Since we’ve been back, we’ve been craving more seafood in our regular diet. Well, and cannolis too, but our doctor encourages only the former. So when we came across a recipe featuring fresh and tinned fish, and pasta, we were all in. Continue reading “Linguine with Sautéed Fish and Parsley Anchovy Sauce” →

Cabbage and Red Lentil Soup, for cool autumn nights

NEXT MONTH, BLUE KITCHEN TURNS NINETEEN YEARS OLD. And when you’ve been creating recipes as long as we have, you lose track of some (or many) of the things you’ve cooked. The other day, Marion came across a recipe for a soup made with cabbage and lentils. It sounded maybe worth doing something with. When she checked our archives, though, it turned out she’d already made our own version of it, Cabbage and Red Lentil Soup. Continue reading “Cabbage and Red Lentil Soup, for cool autumn nights” →

Notes from the road, eastern time

WE DO LOVE OUR ROAD TRIPS. Our latest took us to Boston, in search of seafood, art and history—and hanging out with friends here. Oysters and lobster were big parts of our mostly seafood diet while we were here. We ate at Neptune Oyster not once, but twice, during our four-day visit. Briny, sweet, creamy oysters and lobster rolls—warm with butter one night, cold with mayo the other, incredibly rich and delicious both nights. Continue reading “Notes from the road, eastern time” →

Tea-smoked Grilled Chicken with Star Anise & Orange

Black tea, orange zest and a host of aromatics give Tea-smoked Grilled Chicken with Star Anise & Orange a satisfyingly complex taste.

WE DON’T GRILL VERY OFTEN. Not sure why—we love grilled foods, and it’s no harder (or easier, for that matter) than other cooking methods. But over the years, we’ve stumbled across some techniques that have been showstoppers. One is the ancient Chinese technique of tea-smoking. Continue reading “Tea-smoked Grilled Chicken with Star Anise & Orange” →

Jazzing up jarred red sauce for weeknight-quick deliciousness

YOU’LL ALWAYS FIND A JAR OR TWO OF RED SAUCE IN OUR PANTRY. We think of it as a starter kit, something to tweak into dinner quickly on a busy weeknight. And to use up fresh veggies or whatever in the fridge. Last week, after returning from a few days in Detroit, we were pleased to see that a half-pound of baby bella mushrooms were still beautiful and fresh, perfect for a red sauce dinner. Continue reading “Jazzing up jarred red sauce for weeknight-quick deliciousness” →

Blending global flavors deliciously: Grilled Moroccan Flank Steak

Cumin, chili powder, cinnamon, turmeric, garlic and fresh ginger all add to the big, exotic flavor of this quickly grilled, tender steak.

CHECK MANY AMERICAN PANTRIES AND FRIDGES, and you’ll find ingredients from all over. That’s certainly the case here at Blue Kitchen. Apparently, it’s also true in Morocco. Continue reading “Blending global flavors deliciously: Grilled Moroccan Flank Steak” →

Weeknight-quickish Chicken Thighs with Basil and Lemon

Fresh basil, lemon and garlic add bright, lively flavor to easy-to-make roast chicken thighs. Recipe below.

BASIL IS A REGULAR FEATURE IN OUR GARDEN. Easy to grow, it most often sees action in batches of pesto in our kitchen—some consumed the day they’re made as part of a summery pasta, many more batches frozen for enjoying a taste of summer in the dead of winter. Looking for another way to use our bounteous basil, we remembered some chicken thighs lurking in the fridge. Continue reading “Weeknight-quickish Chicken Thighs with Basil and Lemon” →