Step aside, corned beef—seven recipes that make cabbage the star

WITH ST. PATRICK’S DAY UPON US, MANY ARE THINKING CORNED BEEF AND CABBAGE. Which is fine, except it puts cabbage in an undeserved supporting role—the romantic lead’s goofy buddy. That’s just wrong. In a recent issue of Taste, Rachel Wharton rightly proclaimed “Cabbage is Always King.” She dives deep into cabbage’s history (we’ll share the link further down). But for now, we’d like to share seven recipes that show off the healthy brassica’s flavor and versatility. Continue reading “Step aside, corned beef—seven recipes that make cabbage the star” →

Sunday in the kitchen with family

A couple of our favorite recipes turn into an informal Sunday dinner when family drops in.

IF BLUE KITCHEN WERE A PRINTED COOKBOOK, some pages would be more dogeared and food-speckled than others. Often, Marion or I will be in the kitchen, a laptop open to a recipe on the blog as we cook. Last Sunday, we were both in the kitchen armed with laptops. We were cooking two of our favorite recipes. Continue reading “Sunday in the kitchen with family” →

Homemade Egg Drop Soup brings a restaurant fave home

TUESDAYS ARE WHEN WE DO OUR NEW POSTS EACH WEEK. Except this past Tuesday was Valentine’s Day. Instead of cooking and talking about cooking, we wanted to eat restaurant food and feel all festive. So it seems somehow appropriate to dig into the archives and share a recipe that brings genuine restaurant flavor home. And as a bonus, it is crazy easy to make. So enjoy Marion’s Egg Drop Soup—and happy belated Valentine’s Day.

Four cozy winter dishes from the British Isles

A FORECAST OF SNOW GOT ME THINKING OF WARM, HEARTY MEALS. Comfort food, preferably oven-braised or roasted. And that got me thinking of the British Isles, places well-versed in homey dishes to take off the chill on cold, damp days, food to make you happy to be indoors at a kitchen table. These four dishes came to mind. Continue reading “Four cozy winter dishes from the British Isles” →

Korean cold-weather comfort food: Kimchi Jjigae (Kimchi Stew)

This traditional Korean stew of kimchi and pork belly is a savory, tangy, spicy dish perfect for cold weather. Recipe below.

THE ARRIVAL OF FALL ALWAYS GETS US THINKING OF STEWS AND SOUPS, hearty cold-weather fare to fill us with warmth in the months ahead. So we’re delighted to add kimchi jjigae, a traditional Korean kimchi pork stew, to our arsenal. Continue reading “Korean cold-weather comfort food: Kimchi Jjigae (Kimchi Stew)” →

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” →