EVEN IF YOU DON’T CELEBRATE ST. PATRICK’S DAY, we think you’ll appreciate their way with satisfying, rib-sticking dishes during the vagaries of March weather. Here are three we really like, all featuring potatoes. Continue reading “Three favorite Irish recipes, don’t hold the potatoes”
Belgian endives, leeks, onions, celery and cream are the basis for this delicately flavored traditional Belgian soup. Recipe below.
SOME YEARS AGO, MARION AND HER SISTER VISITED PARIS REGULARLY. On one trip, they also went to Belgium. Marion said they ate better there than any place they had eaten in Paris. So when I recently discovered the apparently appropriately named Everybody Eats Well in Belgium Cookbook, I was intrigued, to say the least. Continue reading “Easy, subtle comfort: Cream of Belgian Endive Soup”
Guanciale (or pancetta), onion, canned Italian tomatoes and Pecorino Romano—but no garlic—are the basic ingredients for Amatriciana sauce, a simple Italian favorite. Recipe below.
[su_dropcap style=”flat”]T[/su_dropcap]o me, garlic is deeply ingrained in Italian cuisine. So much so that every single time I make Lidia Bastianich’s Ziti with Sausage and Fennel, I’m surprised to remember that it has no garlic. Turns out Italians have a much more nuanced relationship with this fragrant Allium. Continue reading “Hold the garlic for traditional Amatriciana sauce”
A quick guide to buying spices—in-store and online—and to properly storing them.
SPICES AND THEIR AROMATIC BRETHREN, HERBS, are key tools for turning food into cuisine, for giving dishes a major part of their identity. Besides using them wisely, knowing how and where to shop for them—and how to store them when you’re not using them—can make a huge difference in your cooking. Here are some tips. Continue reading “Shop and store right to keep spices fresher longer”
Gochujang—a readily available Korean pepper paste—teams up with ginger, garlic and lime juice to create a lively sauce for roasted chicken and cauliflower. Recipe below.
TO US, THE BEST WAY TO ROAST A WHOLE CHICKEN is to not roast a whole chicken, but to roast chicken parts. So when Marion came across a promising recipe for a slow-roasted whole chicken featuring a gochujang sauce, we broke it down to thighs and drumsticks. Continue reading “A Korean staple flavors perfect-for-winter Gochujang Chicken and Cauliflower”
[su_dropcap style=”flat”]B[/su_dropcap]lue Kitchen is up and running again. We had to make some changes—and will continue to iron out some glitches—but we’re back. Look for a new post this Wednesday!
Olive oil, garlic, capers, anchovy fillets, red pepper flakes, Parmesan and parsley create a simple, lively sauce for late-night pasta. Recipe below.
MIDNIGHT SPAGHETTI HAD US AT THE NAME. It just sounds like something that comes together quickly with things you have on hand. Something you can actually do after a night out involving wine or cocktails, and even if the wine is still flowing while you cook. When it’s midnight and you’re suddenly hungry, but for something cooler than drive thru fare. Continue reading “Is drunk cooking even a thing? It can be: Midnight Spaghetti”
[su_dropcap style=”flat”]I[/su_dropcap] only realized well into Christmas day that I hadn’t done a post for last week. Christmas day is when it would have posted. New Year’s Eve, I found myself practically in the same boat. But then I remembered a dish that could bring you luck in the new year, Black-eyed Pea Soup with Thyme. Black-eyed peas are apparently chock full of luck if you eat them on New Year’s Day. And while fresh ones are delicious, you can also use canned. Whether you manage to eat some black-eyed peas or not (in this recipe or another), have a wonderful, luck-filled new year.
The humble, traditional thumbprint cookie gets a mysterious upgrade with fresh rosemary. Recipe below.
THE HOLIDAYS ARE UPON US. And that means having something to take to a holiday party. Something to serve at your holiday party. Or something to bring out when unexpected guests turn up. These Hazelnut Rosemary Jam Cookies do that in spades, with nice subtle flavors that will have people asking for the recipe. You’ll find it right here.
Chicken drumsticks and thighs turn into an easy-to-cook, big-flavored braise with bacon, marinated artichoke hearts, olives, garlic and lemon juice and zest.
WE’RE NOW ENTERING OUR FOURTEENTH YEAR OF DOING BLUE KITCHEN. That’s, give or take, with a new recipe almost every week, a lot of recipes. Some new recipes immediately get added to our go-to list and show up on our table again and again. Others, no matter how delicious, get unfairly forgotten. Like this one. Continue reading “Cook, enjoy, repeat: Braised Chicken with Artichokes and Olives”