A bright, savory, umami-rich way to add more seafood to your diet. Recipe below.
ON OUR RECENT TRIP TO BOSTON, our diet consisted mostly of seafood and cannolis. Since we’ve been back, we’ve been craving more seafood in our regular diet. Well, and cannolis too, but our doctor encourages only the former. So when we came across a recipe featuring fresh and tinned fish, and pasta, we were all in. Continue reading “Linguine with Sautéed Fish and Parsley Anchovy Sauce”
A mix of olive oil and butter (and not too much of either) gives Shrimp Scampi with Fettuccine its classic rich, indulgent flavor.
LAST WEEK’S SHRIMP CUCUMBER STRAWBERRY SALAD HAD US WANTING MORE SHRIMP. And the abundant parsley in our garden made us think of shrimp scampi. It’s a perfect summery pasta dish—garlic, white wine and parsley brighten it up while butter gives it a luxurious finish. But too many recipes go way overboard with the butter, making it heavy and calorific. Continue reading “Just buttery enough Shrimp Scampi”
Shrimp, crisp cucumber slices, juicy strawberries, fresh basil, chives and a slightly sweet vinaigrette create a cool, summery light meal. Recipe below.
WHEN SUMMER COMES IN HOT AND HEAVY, you don’t want your food to do the same. This light, flavorful Shrimp Cucumber Strawberry Salad is as easy to make as it is to enjoy when it’s really hot out. Continue reading “A cool dish for a hot summer day: Shrimp Cucumber Strawberry Salad”
The Dill Dijon Sauce on this Seared Salmon Fillet tastes rich, calorific and sinful, but is in fact 100% fat free.
SUNDAY DINNERS USED TO BE A REGULAR THING WITH US. First, with a rotating cast of friends, and then as we had kids, with family and the occasional friend. Then the girls grew up and moved to other cities, and Sunday dinners became much less frequent. Ironically, the pandemic revived them for us. Continue reading “Sunday dinner memories and Seared Salmon Fillets with Dill Dijon Sauce”
WE LOVE MUSSELS. A LOT. Every time we cook them, we think we should have them way more often. Here are four reasons you should cook them more often. Continue reading “Four good reasons to cook mussels, six great recipes for cooking them”
For a perfect summer dish, thin slices of salmon cooked quickly slightly warm the mixed greens, green beans and snow pea pods tossed with a Japanese-based miso vinaigrette.
IT IS OFFICIALLY TOO HOT TO COOK HERE NOW. OR EVEN THINK ABOUT IT. That of course had me looking back at things we’ve cooked when it was too hot to cook. When you’ve been writing about cooking for almost 18 years, you actually forget a lot of your former exploits. Like this recipe from 2008, with a salad of mixed greens, snow peas, barely blanched green beans and a miso vinaigrette topped with quickly cooked slices of salmon. You’ll find the summer-easy recipe here.
Check out the Blue Kitchen profile! We were recently interviewed by DeliveryRank for their ongoing blog that covers people involved in food in many roles. They asked great questions that really made me think about our approach to cooking, creating recipes and talking about food—including our penchant for borrowing ingredients from the global pantry and using them in unexpected ways. You’ll find the interview here. Thanks for the opportunity, DeliveryRank!
A mix of Asian cuisines and ingredients creates a flavorful, spicy, satisfying soup. Recipe below.
OUR RECENT WISCONSIN ROAD TRIP ended with a quick swing through Madison, where Laurel and Raffy took us to the amazing, delightful Ahan for lunch. Our takeaway? WOW! Continue reading “Many inspirations, one delicious bowl—Asian Fish Soup”
Thai basil adds a savory, anise-like, slightly spicy note to this flavorful shrimp stir-fry. Recipe below.
THIS YEAR, FOR THE FIRST TIME, WE’VE PLANTED THAI BASIL IN THE GARDEN and it is not disappointing. Our Italian basil is still in the ehhhh, whatever mom sullen teenage phase, but the Thai basil is doing just great, thanks—growing taller and branching and just generally being cheerfully, eagerly productive. It wants to flower, so every few days I hack off the buds, to keep the leaves nice and tender. And every few days, we are rewarded with enough basil, plucked from our one plant, to make a vibrant, tasty dish. Continue reading “Quick, flavorful stir fry: Thai Basil Shrimp with Rice Noodles”
Shrimp, white beans, lemon, paprika and a mix of aromatics create a hearty, big-flavored stew that is weeknight quick. Recipe below.
EVERY TIME WE HAVE SHRIMP, WE WISH WE MADE IT MORE OFTEN. Shrimp is deliciously versatile, quick and easy to cook, low in calories and high in protein. Having tried it once, this weeknight-quick stew is something we’re definitely going to make more often. Continue reading “Weeknight-quick Lemony Shrimp and Bean Stew”
Spicy Lemon Maple Salmon fillets have a subtle but lively flavor and just a hint of heat. Finishing them under the broiler caramelizes the glaze.
SALMON IS OFTEN OUR GO-TO FISH WHEN WE WANT SEAFOOD. It’s easy to prepare, foolproof delicious and, frankly speaking, more affordable than many other choices. The only downside for me is that I can go on autopilot when preparing it—olive oil, salt, pepper, tarragon and a hot skillet. Again, foolproof delicious, but looking to change things up recently, I poked around in our archives and found this. You quickly marinate salmon in lemon juice, maple syrup, cider vinegar, oil and cayenne pepper, start it in a skillet, finish it under the broiler and you’ve got a real weeknight-quick treat. Bonus? This recipe was inspired by a tuba museum. You’ll find the recipe and backstory here.