FAMILY RECIPES GET SHARED IN MANY WAYS. Boxes of index cards, well worn and food-stained. Favorite cookbooks passed on with page corners turned down. And, for our daughter Laurel, this blog. Continue reading “Five favorite Blue Kitchen recipes, as selected by our Milwaukee daughter”
Make a whole batch of these delicious buttermilk waffles and freeze some for homemade toaster waffles. Recipe below.
ON SATURDAY MORNINGS, IF WE ARE IN TOWN (and let’s face it, these days we still always are), we kind of laze out of bed whenever. We drift down to the kitchen and sit around the island and have boatloads of coffee (me) and tea (Terry). We look out the back door into the tiny backyard and comment on whatever birds are visiting the birdbath (lately, a pair of cardinals are bossing around all other comers). Eventually, one of us makes a late breakfast. Continue reading “A cozy breakfast for you and future you: Buttermilk Waffles”
This simple vegetarian dish made with scallions, oil, two soy sauces, sugar and noodles is pure comfort food in Shanghai homes. Recipe below.
CHINESE FOOD IS ALWAYS SURPRISING US, always teaching us something new. There are so many regional cuisines, so many cooking techniques, so many secrets. Recently, ordering takeout from a new-to-us restaurant featuring Shanghai dishes, we came across scallion oil noodles— cōng yóu bàn miàn. Continue reading “Humble comfort from the city on the sea: Shanghai Scallion Oil Noodles”
You’ll want to add this hearty soup of red lentils, coconut and coconut milk, garam masala, spinach and tomatoes to your rotation. Recipe below.
BY MOST STANDARDS, WE COOK WITH LENTILS A LOT. But to us, every time we do, we lament that we don’t do so more often. Most recently, cooking this vegetarian soup with red lentils, coconut and coconut milk, spinach, and tomatoes had us thinking just that. Continue reading “Vegetarian (or vegan) and delicious: Red Lentil Soup”
The Instant Pot makes this weekend indulgence weeknight quickish; a secret Asian ingredient makes it irresistibly savory. Recipe below.
WE’LL START WITH THE DOWNSIZING. When you’re trying to eat less red meat, pot roast can be a challenge. First, it is one of the most delicious forms of red meat there is, meaty, robust, fatty—and yes, a little chewy. Second, most chuck roasts weigh in at three to four pounds or more, not exactly a dainty cut. Continue reading “Speeding up, umami-ing up and downsizing a meaty favorite: Instant Pot Pot Roast”
The showstopping flavor of this popular Spanish tapas belies how easy it is to make. Recipe below.
WE OFTEN TALK ABOUT WHAT INSPIRES OUR COOKING. This dish began its circuitous route to our table with flamenco. Like pretty much everyone, we are seeking out performances online—music, dance, stand-up, anything—as live, in-person shows are still not happening. Most recently, we happened on flamenco performed in a narrow Spanish bar in Sevilla, Spain—and in the bar’s tiny kitchen and in the plaza in front of the bar. Continue reading “Shrimp, lots of garlic and a little heat: Gambas al Ajillo”
A mix of baked and simmered potatoes gives this soup a satisfying texture and real baked potato flavor. Recipe below.
A LOT OF BAKED POTATO SOUP RECIPES DO NOT INVOLVE BAKED POTATOES. They are simply an excuse to load your regular potato soup with cheese, sour cream, bacon and whatever you personally would add to a loaded baked potato. Here, though, we wanted to go a little farther. We wanted to use actually baked potatoes. But we also wanted the smooth, healthy, satisfying foundation that you only get from simmered potatoes. Continue reading “Creamy and chunky, ready for whatever weather: Baked Potato Soup”
NO RECIPE THIS WEEK, JUST SOME FOOD FOR THOUGHT. We crossed a state line last weekend. We went to a library. And a store. These are things we hadn’t done in more than a year. It felt good. And strange. Continue reading “Small steps into the new normal”
Egg yolks, lemon juice and broth form the silky, bright avgolemono sauce that beautifully elevates chicken rice soup. Recipe below.
WHEN YOU’RE LOOKING FOR BASIC COMFORT FOOD, chicken and rice soup is right there. Soothing and filling and easy enough to make. In Greek kitchens, they take that simple idea, layer on a silky brightness and call it avgolemono. Continue reading “Greek comfort, weeknight quick: Lemony, luscious Avgolemono Soup”
Lemon juice and zest in both the blondies and the glaze give these super easy treats an addictively bright flavor. Recipe below.
FEBRUARY IS NONSENSE. Outside, the 32 inches of snowfall around our house is melting in a depressing, half-assed way; our backyard and gangway are a hell of snow mounds and falling ice. But inside, we have this—this easy little jolt of sunshine. Continue reading “Simple, sunshiney Lemon Blondies”