Biscuits and the “meatiest” vegetarian red eye gravy you’ll ever make

While Blue Kitchen continues a brief break, we’re sharing some of our favorite dishes from the archives. This week, it’s Drop Biscuits and Vegetarian Red Eye Gravy, so umami-rich it might even fool a meat lover. (Also, with this post, we celebrate Blue Kitchen’s ninth anniversary.)

AT DINNER WITH FRIENDS THE OTHER NIGHT, one of the diners at our table exclaimed over a vegetarian entrée on the menu. I realized at that moment that I will never willingly become a vegetarian. If there are meat or seafood options on a menu, I can’t get excited about vegetarian choices. Or as I put it to our companions, “It would take a death threat from my doctor to make me turn vegetarian.” [Read more here…]

Green beans get a surprising seasonal refresh: Charred Green Beans with Apricots

Vietnamese fish sauce adds a subtle unifying umami hit to the crisp green beans and sweet apricots in this colorful, seasonal side dish. Recipe below.

We don’t do enough side dishes here. Unfortunately, we only tend to think of this when we actually post one. So when this recipe showed up in a recent Food & Wine email, we made it pretty much the same day—of course with our own variations. Continue reading “Green beans get a surprising seasonal refresh: Charred Green Beans with Apricots” →

Sautéed Tofu with Ginger and Garlic, and thoughts of a semi-reformed carnivore

Soy sauce, sesame oil, rice vinegar and aromatics dial up the umami in this sautéed tofu main course. Recipe below.

Our friend Carolyn recently shared a meme on Facebook about preparing tofu. It said this: Step 1: Throw it in the Trash. Step 2: Grill some Meat. Not that long ago, I would have laughed even harder than I did. Continue reading “Sautéed Tofu with Ginger and Garlic, and thoughts of a semi-reformed carnivore” →

Bar bites elevated: Blistered Shishito Peppers

Shishito peppers, sautéed until blistered in spots and tossed with lemon juice and salt, are a popular Japanese bar food. Recipe below.

Once again, I am late to the culinary party. Last week, I happened across an article about a 27-year-old becoming the shishito pepper baron of New York. My immediate question was “what’s a shishito pepper?” The short answer is they’re apparently a thing—and have been for a few years now. Continue reading “Bar bites elevated: Blistered Shishito Peppers” →

Tomatillo Salsa Verde, uncooked

This no-cook Tomatillo Salsa Verde tastes as fresh as its ingredients—tomatillos, peppers, red onion, garlic and cilantro. Serve it with chips or over chicken, chops, fish, scrambled eggs… Recipe below.

I am officially smitten with tomatillos. The lively, citrusy relative of the tomato, a key ingredient in Mexican and Central American cooking, is as versatile as it is easy to work with. Apparently I’m not alone in my infatuation. When I told colleagues last week of my Chicken Chili Verde adventures, one said she’d made a big pot of her own the week before. And my creative director shared his go-to salsa recipe, a no-cook salsa verde made of tomatillos and just four other ingredients, one of them being salt. Continue reading “Tomatillo Salsa Verde, uncooked” →

Layered flavors and textures: Creamy Polenta with Mushrooms and Fried Capers

Buttery, creamy, slow-cooked polenta is topped with mushrooms cooked in butter and sherry (optional) and crispy fried capers. A delicious, unexpected side or a vegetarian comfort food lunch. Recipe below.

I’m still learning to cook. The way I see it, I always will be. And that’s the beauty of food and cooking. The more you explore and learn, the more there is to know, to try. Continue reading “Layered flavors and textures: Creamy Polenta with Mushrooms and Fried Capers” →

Microwaving gives Skillet Potatoes a head start

Nuking potatoes instead of parboiling them makes skillet-sautéed potatoes even quicker to fix. Fresh herbs add a nice finish. Recipe below.

A FRIEND OF OURS—AN AMBITIOUS, ADVENTUROUS HOME COOK—does not own a microwave oven. He announces as much with the smug tone usually reserved for saying you don’t own a television. Continue reading “Microwaving gives Skillet Potatoes a head start” →

A delicious break from holiday excess: Curried Lentils with Poached Eggs

Lentils cooked with an international mix of spices and aromatics and topped with poached eggs make a satisfying vegetarian lunch, light supper or, as served by April Bloomfield, robust breakfast. Recipe below.

WE WENT ALL OUT FOR THE HOLIDAY FOOD EXTRAVAGANZAS this year at our house. At one point, our in-house supplies included chocolate mascarpone brownies, a pound cake baked by Laurel, moon cakes from our favorite Chinatown bakery, a cheerful assortment of donuts from Stan’s, Rum Ball ice cream and Lime Cardamom frozen yogurt from Jeni’s, butterfly cookies, chocolate chip cookies, strawberry-flavored “French cookies” from Japan, a box of truffles from Moonstruck, some violet-scented chocolate my sister brought back from France, plus an unclear number of other chocolates, plus several luscious cheeses, plus a pie—I am so jaded by all this that I don’t remember what sort of pie. Continue reading “A delicious break from holiday excess: Curried Lentils with Poached Eggs” →

Sweet, spicy taste of summer: Peach Habanero Tarragon Butter

Peach Habanero Tarragon Butter adds a lively kick to toasts with goat cheese, peanut butter and jelly sandwiches, plain Greek yogurt and more. Recipe below.

Peach Habanero Butter with Tarragon — Peach Habanero Tarragon Butter

I REMEMBER BEING SUSPICIOUS OF APPLE BUTTER AS A KID. We were mostly a margarine family, but I still wondered how you could call something butter if it had no butter in it. And yes, I ate peanut butter pretty much every day, but that was different. Continue reading “Sweet, spicy taste of summer: Peach Habanero Tarragon Butter” →

Cooking from the garden: Linguine with Tomatoes, Ricotta and Basil

Tomatoes and basil from the garden (or the farmers market) combine with ricotta cheese and linguine for a quick, creamy vegetarian dinner. Recipe below.

It’s August, and that can only mean one thing. Food websites and blogs everywhere are telling you how to use up all the tomatoes that are filling your garden, CSA box or farmers market. Sounds good to me. Here’s a quick, simple pasta dish that will also help you use up some of your excess fresh basil. Continue reading “Cooking from the garden: Linguine with Tomatoes, Ricotta and Basil” →