Seven recipes—traditional and not-so-traditional—make use of Chinese five-spice powder. Recipes below.
[su_dropcap style=”flat”]H[/su_dropcap]ow many times have you bought a spice for a specific recipe and then never used it again? It just sits there among your other spices, taunting you. If Chinese five-spice powder falls into that category for you, here are some delicious ways to use it up—or excuses to go buy some. Continue reading “One ingredient, seven recipes: Chinese five-spice powder”
Six recipes showcase meals, flavors, techniques and culinary influences of the African continent.
Quite unintentionally, a serially bankrupt businessman and second-rate former reality TV celebrity has become the education president. On practically a weekly basis, anxious parents find themselves scrambling to teach their children the meanings of new offensive terms—and worse, explain new offensive behaviors by the so-called leader of the free world. The most recent (as we go to press, at least) is truly appalling. Continue reading “White House special: Six recipes created, inspired or influenced by Africa”
Eleven years ago this month, we started Blue Kitchen. We really had no idea exactly what we were doing or any clue we’d still be publishing it now. But our love of food—eating it, making it, thinking, talking and writing about it—has kept us going. Today, we launch into year 12 with a look back at the first 11 years, one recipe per. Continue reading “The Anniversary Edition: 11 Years, 11 Recipes”
IT’S BEEN A SLOPPY COUPLE OF DAYS HERE AS FALL SETTLES IN—rainy, blustery, chilly. That might get some people thinking about warm, sunny climes somewhere. What I’m thinking about is short ribs. Meaty, flavorful and, yes, a little chewy, short ribs are one of my favorite “cheap cuts” of beef. Here are four recipes perfect for cold, rainy days. Continue reading “Making the most of the cheap cuts: four recipes for braised short ribs”
I claim to be an omnivore, but if I’m being honest, I’m more of a carnivore who also appreciates decent sides. I’ve been known to say, “A day without meat is like a day without sunshine.” That said, some really delicious vegetarian recipes have appeared here over the years, some of them even cooked by me. Here are six of our favorites. Continue reading “Savory, satisfying, meatless: six of our favorite vegetarian recipes”
Lamb and turkey stand in for ground beef in these five burger recipes.
I’ve been thinking about burgers lately. Big, juicy, beefy burgers. So imagine my surprise when I dug through the Blue Kitchen archives and didn’t find a single beef hamburger. But I did find these lamb and turkey burgers, and I remember every one of them fondly. Continue reading “Five burgers, no beef”
We love pasta. A lot. Just check the pasta section of the Blue Kitchen archives, and you’ll find pages and pages of listings. That’s what we did to compile this varied list of six pasta recipes—and a bonus seventh post at the end. Continue reading “Six pasta recipes and a bonus”
Seven recipes from the Blue Kitchen archives celebrate the flavors immigrants have brought to our shores and tables.
Need proof that America is a land of immigrants? Take a stroll through any supermarket worth the name. You’ll find pasta and pasta sauce makings. You’ll find cumin in the spice aisle; jalapeño peppers and fresh ginger in the produce department; sauerkraut, kielbasa (or certainly, brats). You’ll find miso paste. You’ll find hummus. These foods—once exotic, but now kitchen go-tos for most of us—didn’t get here on their own. Continue reading “Borrowing from the immigrant kitchen: seven globally-inspired recipes”
This week, we’re featuring six recipes/ideas from the Blue Kitchen archives for entertaining, celebrating and just feeling festive.
The holidays are upon us. Time for parties, family get-togethers, intimate dinners and even being indulgent on your own. Food—and drink—play a big part in all of it. Let’s start with something to drink. Continue reading “Six recipes for eating, drinking merrier”
Cooking a post-worthy recipe is not happening this week. So instead, we take a look back at what we’ve cooked in some Septembers past.
Marion cooks up a hearty chowder, chock full of potatoes, corn, fish and bacon, giving it a sweet note by substituting corn stock for fish stock. You’ll find the recipe here. Continue reading “Septembers to remember: five recipes from our autumn archives”