Tomatillos add tanginess to this satisfying, slightly spicy braise/stew. Recipe below.
THE FRIDGE WAS SUDDENLY FULL OF THINGS NEEDING TO BE USED. There were habaneros from our garden, for instance. Impulse-bought tomatillos. Chicken thighs and cilantro not getting any fresher. Likewise bacon. At times like this, curiosity can be a valuable trait. Continue reading “A full fridge, curiosity and a little improvising: Tomatillo Chicken”
Tofu, asparagus and plenty of black pepper star in this weeknight-quick, company-pleasing vegetarian meal. Recipe below.
THE OTHER DAY, AS WE WERE GETTING READY FOR WEEKEND GUESTS, I ran across an interesting, easy, fast recipe by Kay Chun in the New York Times. It had everything we wanted to please our guests, one a vegetarian and the other vegetarian-adjacent. Our version is even more stripped down than the original. Our guests loved it. We loved it. Continue reading “You don’t have to be vegetarian to like Tofu with Black Pepper and Asparagus”
This satisfying, weeknight-quick vegetarian meal is in our rotation—try it once and it will be in yours too. Recipe below.
OUR DAUGHTER LAUREL MAKES THIS QUICK, DELICIOUS DISH on a regular basis. She is not sure where she got the original recipe—she ran across it while visiting friends a few years back—but it’s become a regular part of her arsenal. It’s clearly inspired by the Indian street food chaat. It is packed with fiber and flavor, and it is so satisfying. We love it. Continue reading “Satisfying, easy, healthy: Cauliflower Chickpea Dinner”
Canned or frozen artichoke hearts and lemon juice add a tangy brightness to pan-seared lamb chops. Recipe below.
THERE ARE LOTS OF REASONS TO EAT ARTICHOKE HEARTS. Let’s start with ways they’re really good for you. Artichoke hearts are packed with nutrients, including vitamins A, C and K, loads of protein (yes, actually) and dietary fiber. Oh, and more antioxidants than any other vegetable. But for us, the best reason to eat them is they’re delicious. Continue reading “A tangy touch for meaty richness: Lamb Chops with Artichoke Hearts”
DELICIOUSLY SWEET ENGLISH PEAS ARE IN SEASON RIGHT NOW. Late spring into early summer is a good time to look for them. We found some at a favorite produce stand of ours last weekend. One of the ways we like to eat them is in Fettuccine with Peas and Prosciutto, pictured above. We’re taking a break this week, but you’ll find the recipe (and our secret favorite way to eat these peas) in this post from the Blue Kitchen archives.
Rosemary, thyme and loads of garlic flavor this traditional (and boneless) roast leg of lamb. Recipe below.
LAMB IS A YEAR-ROUND FAVORITE WITH US, in all its forms. But in the spring, what we really want is leg of lamb. There is just something celebratory and spring-welcoming about roasting this big joint of meat, its aroma filling the house, then carving and sharing it with others. Even though it’s just the two of us now, we couldn’t resist making leg of lamb this year. Continue reading “Boneless Leg of Lamb makes this classic spring roast even easier”
Matzoh, eggs and very little else create a simple, quick, tasty and filling meal that can be served sweet or savory. Recipe below.
WHEN I TOLD MY SISTER LENA I WAS MAKING MATZOH BREI, she began reminiscing about our mom. She reminded me that when she was in elementary school, occasionally at lunchtime, when the weather was nice, she would walk home and Ma would fix her something. Sometimes it was a hamburger and sometimes it was a nice sandwich and a bowl of mushroom barley soup. And sometimes it was matzoh brei, with grape jam or powdered sugar. Then Lena would walk back to school in time for her next class. Continue reading “A Passover staple that’s perfect year ’round: Matzoh Brei”
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”
A rich, thick stovetop-cooked tomato sauce with white beans is topped with two cheeses and then baked. It can be vegetarian or not. Recipe below.
SOME PEOPLE THINK WE HAVE AN EDITORIAL CALENDAR FOR BLUE KITCHEN—that we carefully and thoughtfully plan what we are going to cook and talk about it weeks or even months in advance. Those people do not know us. Continue reading “A delicious spin on a classic: Pizza Beans”