Hold the ketchup, hold everything: Turkey Feta Burgers are just plain good

Made with ground turkey, feta and dried herbs, these pan-cooked burgers are so flavorful, they don’t need condiments. Recipe below.

I CAME UP WITH THIS RECIPE A FEW WEEKS AGO in the middle of a complicated family project that had me working very long hours with not much time to do things like eat. It was exhausting. Then one day I was in the grocery store and saw some ground turkey, of all things, and thought animal protein, and then it had somehow leaped into my cart and the must eat animal protein trance was falling over me and then I was home, rummaging around in the fridge, hunting for saute pans in a frenzy, and next thing I knew, I was putting these burgers on plates, and thinking how handsome they looked and, in the moments before they vanished, how good they smelled. The whole thing was amazing. Continue reading “Hold the ketchup, hold everything: Turkey Feta Burgers are just plain good” →

Dak Kalbi: Korean for Barbecued Chicken

Chicken thighs are marinated with soy sauce, mirin, fresh ginger, garlic, kiwi and other flavorings, then pan roasted for this take on Dak Kalbi, Korean barbecued chicken. recipe below.

[su_dropcap style=”flat”]T[/su_dropcap]acos just always seem to lead to good things. This weekend, we had an uncharacteristically lazy Sunday, running a few errands and doing some shopping along Michigan Avenue. When we finished, I remarked that we were close to Del Seoul, the Korean taco joint in Chicago’s Lincoln Park neighborhood. Well, three miles as the Camry flies, close enough. As always, we had a wonderful lunch there. And I found the inspiration for this week’s recipe. Continue reading “Dak Kalbi: Korean for Barbecued Chicken” →

Perfect for Pesach: Maple Glazed Rack of Ribs

Just in time for Passover, a new cookbook offers recipes that are perfect for the holiday and all year long, like this Maple Glazed Rack of Ribs. Recipe below.

You know those meals and dishes that only come out for the holidays? The ones you wish you could eat all year long? That’s the idea behind Naomi Nachman’s debut cookbook, Perfect for Pesach: Passover Recipes You’ll Want to Make All Year. While the recipes in it are focused on Passover, as the title says, they can be served and enjoyed all year long. Continue reading “Perfect for Pesach: Maple Glazed Rack of Ribs” →

A little taste of Pilsen in a slow cooker: Puerco en Salsa Verde

Big chunks of pork shoulder are braised in a slow cooker in a tangy, slightly spicy tomatillo-based salsa verde until fork tender. Recipe below.

Every day, we get delicious reminders of the cultural richness immigrants bring to America. Our new old house is in Pilsen, a predominantly Mexican working class Chicago neighborhood. Walking to our el station in the morning on the way to work, we pass two or three street corner vendors selling homemade tamales and steaming bowls of pozole. Standing on the el platform, we are greeted by the fragrance of fresh tortillas being made in one of many neighborhood tortillerias. Continue reading “A little taste of Pilsen in a slow cooker: Puerco en Salsa Verde” →

Braised chicken, upgraded: Chicken Thighs with Leeks and Chestnuts

Leeks, chestnuts and whole grain mustard seriously up the game on braised chicken thighs. Recipe below.

Dorothy Parker famously said, “I hate writing, I love having written.” If I’m being honest, that’s sometimes how I feel about cooking. I like having cooked—sitting down to something I’ve made, sharing it with family and with friends. And most of the time, I enjoy the process of getting to that point. But not always. Continue reading “Braised chicken, upgraded: Chicken Thighs with Leeks and Chestnuts” →

Hearty fare for a winter’s night (or day): Lentils with Fennel and Sausage

Earthy, fiber-rich lentils combine with fennel bulb, carrots, Italian sausage, onion and garlic for a satisfying antidote to cold weather. Recipe below.

At least once each winter, I seem to need to start a post by talking about weather. Chicago deserves some of the credit here. One morning last week, it was 0ºF when I left for work. Zero. The high that day was 11º. Throw in the inevitable stiff winds and the five or six blocks to and from the El at both ends of the commute, and you develop a deep appreciation for hearty, simple, stick-to-your-ribs fare. Like this lentil dish. Continue reading “Hearty fare for a winter’s night (or day): Lentils with Fennel and Sausage” →

Simple and simply delicious: Coffee Cumin Lamb Chops

Ground coffee, whole cumin seeds, chili powder and cinnamon create an easy, amazing spice rub for pan-seared lamb chops. Recipe below.

I have really tried to like coffee. There was almost always a pot brewing in my house when I was growing up, and over the years, starting as a teenager, I tried many times to acquire a taste for it. Never happened. I’m not proud of the fact—I consider it a major social shortcoming on my part. But even though I don’t drink coffee, I’m intrigued by what it does to food. Continue reading “Simple and simply delicious: Coffee Cumin Lamb Chops” →

Comfort food with a side of memory: Fresh Spinach and Bacon Quiche

Fresh spinach gives this classic quiche a bigger flavor than frozen—and a frozen crust simplifies preparation. Recipe below.

I DON’T REMEMBER THE FIRST TIME I ATE QUICHE, but I do remember the most memorable slice. Marion and I were in Paris several years ago, searching for the modest hotel where my brother and I had stayed many years before. It was walking distance from the Eiffel Tower, and even though the bathrooms and showers were down the hall, the rooms were clean and charming, and we paid $7.50 a night. In the intervening years, the neighborhood I’d remembered as working class—Rue de Passy—had become a fashionable shopping destination. Continue reading “Comfort food with a side of memory: Fresh Spinach and Bacon Quiche” →

Korean-Italian comfort food: Pork Chops with Kimchi and Cannellini Beans

An international ingredient list produces a hearty, one-pan dinner big on flavor and comfort. Recipe below.

With a headline like that, you’re probably expecting a decent backstory. Most of the recipes here at Blue Kitchen come with one. A new cookbook. An old family tradition. A restaurant discovery. Not this one. This recipe came from two simple questions. Continue reading “Korean-Italian comfort food: Pork Chops with Kimchi and Cannellini Beans” →

French cuisine, by way of Nebraska: Red Wine-braised Duck Legs

Reducing red wine adds depth to these duck legs oven-braised with shallots, carrots, parsnip, garlic and thyme. Recipe below.

I ATE A LOT OF DUCK IN OMAHA. When we told friends about our plans to spend several days in Nebraska on our recent road trip, everyone told us to be prepared to eat a lot of beef. Nobody mentioned duck. The first night, I ate a duck leg in red wine that inspired this week’s recipe. Continue reading “French cuisine, by way of Nebraska: Red Wine-braised Duck Legs” →