A Passover staple that’s perfect year ’round: Matzoh Brei

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” →

Seasonal? Unseasonal? Chicken with Leeks and Mushrooms works for either

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” →

A promising hint of spring: Broccoli Rabe and Chicken Quiche

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 delicious spin on a classic: Pizza Beans

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” →

Artichoke Heart and Spinach Quiche? Yes, please

Marinated artichoke hearts and spinach create a subtle, flavorful base for this vegetarian quiche. Recipe below.

I AM ALWAYS READY FOR QUICHE. If we’re out somewhere and see it on the menu, that’s what I’m ordering. I’m also a big fan of artichoke hearts. So recently, when Kalyn Denny shared her recipe for Artichoke, Kale and Ricotta Pie, my first thought was “that looks delicious”—closely followed by my second thought: “artichoke hearts would make a great quiche.” Continue reading “Artichoke Heart and Spinach Quiche? Yes, please” →

Fun to make, delicious to eat: Pork and Cabbage Potstickers

These classic Chinese dumplings are an impressive “yeah-I-made-these” appetizer. Recipe below.

MY POTSTICKERS ARE LIKE SNOWFLAKES. NO TWO LOOK EXACTLY ALIKE. In celebration of Lunar New Year, the fun committee of the ad agency where I work hosted a virtual potsticker-making class. Having made our fillings beforehand from shared recipes, there we were in our Google Meet grid, trialing and erroring our way through filling, folding and pleating our dumplings. Continue reading “Fun to make, delicious to eat: Pork and Cabbage Potstickers” →

Recipes for a lovely Valentine’s Day dinner at home

VALENTINE’S DAY IS RAPIDLY APPROACHING. And if you’re like us, your inbox is stuffed with dinner recipes to cook for your valentine. In searching through our own archives, we came across a post from several years ago that gathered some of our favorite courses for a romantic dinner. Take a look. We hope you’ll find something you like. And Happy Valentine’s Day, all.

Pork Chops with Fennel, a one-pot cozy winter meal

Fennel bulbs help flavor these chops—and serve as a side in this one-pot, weeknight-quick meal. Recipe below.

NEVER TRUST IDEAS HAD AT 1:45 IN THE MORNING. I was lying awake last Saturday at said hour, realizing we didn’t have a recipe to post this coming Wednesday and knowing we would be out of town on Sunday. Suddenly, I thought of cooking pork chops with fennel bulbs. It sounded like a great idea, one-pot simple and a cozy winter antidote—I sent myself a note and went to sleep. It was a great idea. We’d done it in 2015. Continue reading “Pork Chops with Fennel, a one-pot cozy winter meal” →

Weeknight quick comfort food: Instant Pot Korean Beef

Gochujang, a Korean fermented pepper paste, and a host of pan-Asian ingredients create a comforting beefy antidote for winter dinner blahs. Recipe below.

WE SOMETIMES REFER TO OUR APPROACH IN THE KITCHEN as cooking with a magpie eye. Like those inquisitive, acquisitive birds, we’re always looking for shiny new objects. For us, that can mean new-to-us ingredients, techniques, ideas. So when we recently came across recipes for Korean beef, we already had most of the ingredients on hand—and some sense of what they could do together. Continue reading “Weeknight quick comfort food: Instant Pot Korean Beef” →

Asian ingredients bring umami to not-necessarily-Asian Roast Chicken with Miso Glaze

We use white miso paste, rice vinegar, soy sauce, ginger and sesame oil not to create an authentic Asian dish, but to deliver big savory flavor to roasted chicken thighs. Recipe below.

WE’RE BIG FANS OF USING INGREDIENTS IN UNINTENDED WAYS. Recently, Marion used miso paste, a traditional Japanese seasoning, to add an umami twist to banana bread. Here, a host of Asian ingredients create big flavor without nodding to any specific cuisine. Continue reading “Asian ingredients bring umami to not-necessarily-Asian Roast Chicken with Miso Glaze” →