Boneless Leg of Lamb makes this classic spring roast even easier

Rosemary, thyme and loads of garlic flavor this traditional (and boneless) roast leg of lamb. Recipe below.

LAMB IS A YEAR-ROUND FAVORITE WITH US, in all its forms. But in the spring, what we really want is leg of lamb. There is just something celebratory and spring-welcoming about roasting this big joint of meat, its aroma filling the house, then carving and sharing it with others. Even though it’s just the two of us now, we couldn’t resist making leg of lamb this year. Continue reading “Boneless Leg of Lamb makes this classic spring roast even easier” →

A Passover staple that’s perfect year ’round: Matzoh Brei

Matzoh, eggs and very little else create a simple, quick, tasty and filling meal that can be served sweet or savory. Recipe below.

WHEN I TOLD MY SISTER LENA I WAS MAKING MATZOH BREI, she began reminiscing about our mom. She reminded me that when she was in elementary school, occasionally at lunchtime, when the weather was nice, she would walk home and Ma would fix her something. Sometimes it was a hamburger and sometimes it was a nice sandwich and a bowl of mushroom barley soup. And sometimes it was matzoh brei, with grape jam or powdered sugar. Then Lena would walk back to school in time for her next class. Continue reading “A Passover staple that’s perfect year ’round: Matzoh Brei” →

Light, airy and not too sweet: Lemon Lavender Scones

These lemony treats are perfect for breakfast, a snack with coffee or tea, or just because. Recipe below.

PUT ME IN A NEIGHBORHOOD BAKERY OR COFFEE SHOP and you can be pretty sure I’ll be looking for scones. And the scones that hit the sweet spot for me are the not-too-sweet ones. No chocolate chunks or sugary glaze, thank you. Just a tiny bit of sweetness, maybe some fruit and/or nuts (or not), and maybe an herb thing going on. Like these Lemon Lavender Scones. Continue reading “Light, airy and not too sweet: Lemon Lavender Scones” →

Seasonal? Unseasonal? Chicken with Leeks and Mushrooms works for either

Chicken with Leeks is a light, creamy, earthy dish—perfect for whatever spring is dishing out. Recipe below.

IN THE FIRST WEEK OF SPRING HERE, it got up to 71 degrees and it snowed—not the same day, but in the same week. Chicken with Leeks and Mushrooms, a light, creamy, earthy dish, is perfect for both extremes. Continue reading “Seasonal? Unseasonal? Chicken with Leeks and Mushrooms works for either” →

Chocolate x 2: Chocolate/Chocolate Chip Cake

Chocolate chips are part of the chocolate cake batter and the two-ingredient frosting on this rich, easy-to-make cake. Recipe below.

THE OTHER DAY I WENT INTO THE PANTRY to find something or other, and I did not find it, but I did come across a lot of bags of chocolate chips. I am not even sure where they came from, as I don’t recall actually buying any at all in the first place. Well, maybe one bag, around the holidays, for a project that had temporarily flitted through the brain. But… is this five bags of chocolate chips? That is a lot of chocolate chips for a two-person household. Continue reading “Chocolate x 2: Chocolate/Chocolate Chip Cake” →

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” →

A delicious spin on a classic: Pizza Beans

A rich, thick stovetop-cooked tomato sauce with white beans is topped with two cheeses and then baked. It can be vegetarian or not. Recipe below.

SOME PEOPLE THINK WE HAVE AN EDITORIAL CALENDAR FOR BLUE KITCHEN—that we carefully and thoughtfully plan what we are going to cook and talk about it weeks or even months in advance. Those people do not know us. Continue reading “A delicious spin on a classic: Pizza Beans” →

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” →

Fun to make, delicious to eat: Pork and Cabbage Potstickers

These classic Chinese dumplings are an impressive “yeah-I-made-these” appetizer. Recipe below.

MY POTSTICKERS ARE LIKE SNOWFLAKES. NO TWO LOOK EXACTLY ALIKE. In celebration of Lunar New Year, the fun committee of the ad agency where I work hosted a virtual potsticker-making class. Having made our fillings beforehand from shared recipes, there we were in our Google Meet grid, trialing and erroring our way through filling, folding and pleating our dumplings. Continue reading “Fun to make, delicious to eat: Pork and Cabbage Potstickers” →