Tasting the world in a Detroit weekend

A RECENT DETROIT WEEKEND REMINDED US YET AGAIN of how much richer migrants make us all—including on our plates. Our daughter and her boyfriend are major explorers of international cuisines in the Detroit area, and we are always happy to tag along, feasting on their finds. Like this Salvadoran pupuseria tucked between a quiet residential neighborhood and an industrial area in the city. The pupusas were amazing, our first time trying them. And the trio making them in the food truck, a family from El Salvador, was friendly, helpful and generous. We left with more food than we ordered, at their insistence. Continue reading “Tasting the world in a Detroit weekend” →

Savoring seasonality: Poulet à la Normande (Normandy Chicken)

This luscious traditional northern French chicken dish, made with apples, apple cider and brandy, is a perfect autumnal meal. Recipe below.

FALL—AND FALL INGREDIENTS—ARE UPON US. For us, it means enjoying being back in the kitchen. This classic French recipe includes both apples and apple cider, true autumnal ingredients. As a bonus, it also calls for turning on the oven, warming the kitchen. Continue reading “Savoring seasonality: Poulet à la Normande (Normandy Chicken)” →

Tea-smoked Grilled Chicken with Star Anise & Orange

Black tea, orange zest and a host of aromatics give Tea-smoked Grilled Chicken with Star Anise & Orange a satisfyingly complex taste.

WE DON’T GRILL VERY OFTEN. Not sure why—we love grilled foods, and it’s no harder (or easier, for that matter) than other cooking methods. But over the years, we’ve stumbled across some techniques that have been showstoppers. One is the ancient Chinese technique of tea-smoking. Continue reading “Tea-smoked Grilled Chicken with Star Anise & Orange” →

Thai-style Watermelon Salad

Chilled watermelon cubes, Thai basil, mint, peppers, pickled red onion and fish sauce create a refreshing salad with a touch of umami. Recipe below.

I AM NOT A BRUNCH PERSON, but there’s a place in Milwaukee, Uncle Wolfie’s Downtown, that is making me change my ways. It’s always so delicious, and friendly, and interesting, and I always have something that opens my eyes. TBH, it’s one of my favorite places to eat on the planet. Continue reading “Thai-style Watermelon Salad” →

Blending global flavors deliciously: Grilled Moroccan Flank Steak

Cumin, chili powder, cinnamon, turmeric, garlic and fresh ginger all add to the big, exotic flavor of this quickly grilled, tender steak.

CHECK MANY AMERICAN PANTRIES AND FRIDGES, and you’ll find ingredients from all over. That’s certainly the case here at Blue Kitchen. Apparently, it’s also true in Morocco. Continue reading “Blending global flavors deliciously: Grilled Moroccan Flank Steak” →

Greek Grilled Chicken Thighs

Olive oil, lemons, garlic, oregano, paprika and Greek yogurt create a delicious, tenderizing marinade for grilled chicken thighs.

SUMMER IS MADE FOR GRILLING. This summer, though, I’ve glanced guiltily at our grill on the patio countless times when we’ve been working in our garden, but haven’t fired it up even once. So we figured we could at least share one of our favorite grilled chicken recipes for those of you who are grilling this summer. Continue reading “Greek Grilled Chicken Thighs” →

Too hot to cook? Curried Chicken Salad

No-cook Curried Chicken Salad is a lively take on classic chicken salad, perfect for warm summer days. Recipe below.

IN TOO-HOT-TO-COOK SUMMER, this Curried Chicken Salad is an easy, delicious main course. You use leftover cooked chicken (or store-bought rotisserie chicken), so no need to turn on the stove. And you serve it chilled, perfect because summer also provides us with too-hot-to-eat days. Continue reading “Too hot to cook? Curried Chicken Salad” →

Tamarind-Glazed Chicken Thighs

Tamarind paste and fresh orange juice create a lively, sweet/sour, caramelly, smoky glaze for roasted chicken thighs. Recipe below.

TAMARIND’S INTERNATIONAL APPEAL is what caught our eye first. The tamarind tree is native to Africa, but is now grown all over Asia and in Mexico. According to The Spruce Eats, the dark, sour, sticky paste made from its fruit is a common ingredient in Thai, Indian and Mexican cuisines, as well as Vietnamese, Latin, and Caribbean cooking. Here, it teams up with orange juice to bring a bright, citrusy freshness to oven-roasted chicken thighs. Continue reading “Tamarind-Glazed Chicken Thighs” →

Just buttery enough Shrimp Scampi

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” →

Vegetarian flavor fest: Cheesy Kimchi Linguine with Gochujang Butter

A host of big-flavored ingredients—kimchi, gochujang paste, crumbled dried seaweed, garlic, Parmesan and scallions—all topped with an egg create a delicious vegetarian meal. Recipe below.

CHEF AND FOOD WRITER LARA LEE calls her Cheesy Kimchi Linguine with Gochujang Butter “a dish that flies the flag for sweet-spicy-salty-umami-fermented flavor.” That pretty much nails it. Continue reading “Vegetarian flavor fest: Cheesy Kimchi Linguine with Gochujang Butter” →