A tangy, jammy, versatile condiment: Blueberry Mostarda

Blueberries and whole grain mustard are at the heart of this tangy, jammy condiment. Spoon it over pork chops, chicken, duck… or make a grilled cheese sandwich with it. Recipe below.

“THERE ARE BLUEBERRIES IN MY SANDWICH,” I said to Marion as we ate lunch in the hidden courtyard of The Rhined, a “cut-to-order cheese and wine shop” in Cincinnati’s Over the Rhine neighborhood. The sandwich in question was the Campbell Alley—a baguette with serrano ham, herbed goat cheese, arugula, and blueberry mostarda, the tangy Italian blueberry-and-mustard condiment that had caught my attention. Continue reading “A tangy, jammy, versatile condiment: Blueberry Mostarda” →

A full fridge, curiosity and a little improvising: Tomatillo Chicken

Tomatillos add tanginess to this satisfying, slightly spicy braise/stew. Recipe below.

THE FRIDGE WAS SUDDENLY FULL OF THINGS NEEDING TO BE USED. There were habaneros from our garden, for instance. Impulse-bought tomatillos. Chicken thighs and cilantro not getting any fresher. Likewise bacon. At times like this, curiosity can be a valuable trait. Continue reading “A full fridge, curiosity and a little improvising: Tomatillo Chicken” →

A classic Spanish/Mexican dessert as made in a Filipino kitchen: Leche Flan

In the Philippines, cooks add coconut milk to flan, for extra creaminess and richness (but no coconut flavor). Recipe below.

WE MADE FLAN THE OTHER NIGHT, and as Marion said, it’s one of the easiest things we’ve ever cooked, having only five ingredients and about the same number of simple steps. It is also serve-it-to-company delicious—a creamy, luscious, silky custard topped with caramel. Continue reading “A classic Spanish/Mexican dessert as made in a Filipino kitchen: Leche Flan” →

Marmitako: a hearty, rustic Basque tuna and potato soup

Created by Basque tuna fishermen, this simple one-pot soup is a satisfying meal on its own. Recipe below.

CERTAIN WORDS ATTACHED TO FOOD JUST CATCH OUR EYE. RUSTIC IS ONE OF THEM. When we saw it attached to a tuna and potato soup, we were ready to make it right then. Marmitako is billed as comforting cold weather fare, but its quick, one-pot cooking also makes it a good, simple summer meal. Continue reading “Marmitako: a hearty, rustic Basque tuna and potato soup” →

Weeknight quickish, vegetarian Mushroom Spinach Quiche

Mushrooms add “meatiness” to this quiche, creating a satisfying vegetarian meal. Recipe below.

YEARS AGO, CARLY SIMON’S SONG “ANTICIPATION” was brilliantly coopted for a Heinz Ketchup commercial, turning the frustration of their famously slow-flowing condiment into a delightful moment. For us, that anticipation could also be applied to quiche. One of the pleasures of making quiche is seeing leftover quiche in the fridge, wrapped in plastic and awaiting reheating. Yes, we made quiche again. And yes, seeing it in the fridge is making us quite happy. Continue reading “Weeknight quickish, vegetarian Mushroom Spinach Quiche” →

Quick, border-crossing comfort: Instant Pot Lamb and White Bean Soup

Variations of flavorful, comforting Lamb and White Bean Soup appear across much of western Europe. This Instant Pot version is weeknight quick. Recipe below.

CALL IT A SOUP, CALL IT A STEW, some combination of white beans, lamb, herbs and aromatics shows up in Italy, in France, in the UK… And for good reason. It is hearty and delicious. So when we had lots of leftover leg of lamb recently, our own combination of the above ingredients showed up in our Instant Pot. Continue reading “Quick, border-crossing comfort: Instant Pot Lamb and White Bean Soup” →

Named for delivery people, this dish truly delivers: Pasta alla Carreterria

There are countless regional variations on Pasta alla Carreterria; this is how it’s done in Rome. Recipe below.

WHEN IT COMES TO COOKBOOKS, I AM LOOKING FOR TWO THINGS: an interesting read, and one good, enduring recipe. I don’t expect a cookbook to be jam-packed with dozens of recipes I will be able to use forever and ever. If I can get one useful dish from a cookbook, that makes it worthwhile, and if it is also fun to read, then it’s totally paid for itself. Continue reading “Named for delivery people, this dish truly delivers: Pasta alla Carreterria” →

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” →

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” →

Leave it to the French to dial up a favorite side dish: Boursin Mashed Potatoes

Boursin, a garlicky, herby French soft cheese, livens up the flavor of mashed potatoes. Recipe below.

WE LOVE MASHED POTATOES. Our weeknight go-to batch is garlicky mashed potatoes made with peeled yellow potatoes, butter, buttermilk and plenty of garlic. When we came across a recipe for Boursin mashed potatoes, we thought it might dial our favorite side dish up a notch or two. It did exactly that, making them still garlicky, but adding a rich, creamy, cheesy, herby flavor along with the nice texture of bits of red potato skins. Continue reading “Leave it to the French to dial up a favorite side dish: Boursin Mashed Potatoes” →