Is drunk cooking even a thing? It can be: Midnight Spaghetti

Olive oil, garlic, capers, anchovy fillets, red pepper flakes, Parmesan and parsley create a simple, lively sauce for late-night pasta. Recipe below.

Midnight Spaghetti

MIDNIGHT SPAGHETTI HAD US AT THE NAME. It just sounds like something that comes together quickly with things you have on hand. Something you can actually do after a night out involving wine or cocktails, and even if the wine is still flowing while you cook. When it’s midnight and you’re suddenly hungry, but for something cooler than drive thru fare. Continue reading “Is drunk cooking even a thing? It can be: Midnight Spaghetti” →

A peppery, herbal Mexican liqueur stars in a bourbon cocktail: the Vaquero

A wintry bourbon cocktail is given a spicy, herby kick with Ancho Reyes Verde Liqueur, made with poblano peppers. Recipe below.

Vaquero cocktail

[su_dropcap style=”flat”]O[/su_dropcap]n our recent trip to Mexico City, mezcal was everywhere. Nearly every bar and restaurant served it, sometimes in elegant, interesting cocktails, but most often, neat, with a simple orange wedge, alongside little plates and charcuteries. The smoke, the herbiness and the slight sweetness are marvelous. Mezcal is so popular in the CDMX that it is even appearing in some beers. We came away knowing… well, a little more than before. Continue reading “A peppery, herbal Mexican liqueur stars in a bourbon cocktail: the Vaquero” →

Have a happy, lucky new year: Black-eyed Pea Soup with Thyme

I ONLY REALIZED WELL INTO CHRISTMAS DAY that I hadn’t done a post for last week. Christmas day is when it would have posted. New Year’s Eve, I found myself practically in the same boat. But then I remembered a dish that could bring you luck in the new year, Black-eyed Pea Soup with Thyme. Black-eyed peas are apparently chock full of luck if you eat them on New Year’s Day. And while fresh ones are delicious, you can also use canned. Whether you manage to eat some black-eyed peas or not (in this recipe or another), have a wonderful, luck-filled new year.

For Hanukkah, for a sweet breakfast, for any reason: Chocolate-filled Challah

Semi-sweet chocolate and brown sugar add a delicious twist to challah, a traditional Jewish braided bread, creating an almost dessertlike loaf.

Chocolate-filled Challah

THE HOLIDAYS ARE OVERLAPPING AGAIN. This year, Hanukkah begins at sundown on December 22, just two days before Christmas Eve. Lucky for you, this chocolate-filled challah is a delicious, impressive, dessertlike bread you can make to celebrate everyone. You’ll find the recipe—and variations on a theme—right here.

Simple holiday treats for the win: Hazelnut Rosemary Jam Cookies

The humble, traditional thumbprint cookie gets a mysterious upgrade with fresh rosemary. Recipe below.

THE HOLIDAYS ARE UPON US. And that means having something to take to a holiday party. Something to serve at your holiday party. Or something to bring out when unexpected guests turn up. These Hazelnut Rosemary Jam Cookies do that in spades, with nice subtle flavors that will have people asking for the recipe. You’ll find it right here.

Cook, enjoy, repeat: Braised Chicken with Artichokes and Olives

Chicken drumsticks and thighs turn into an easy-to-cook, big-flavored braise with bacon, marinated artichoke hearts, olives, garlic and lemon juice and zest.

Braised Chicken with Artichokes and Olives

WE’RE NOW ENTERING OUR FOURTEENTH YEAR OF DOING BLUE KITCHEN. That’s, give or take, with a new recipe almost every week, a lot of recipes. Some new recipes immediately get added to our go-to list and show up on our table again and again. Others, no matter how delicious, get unfairly forgotten. Like this one. Continue reading “Cook, enjoy, repeat: Braised Chicken with Artichokes and Olives” →

Eating, drinking, walking and museuming our way through Mexico City

Ciudad de Mexico

[su_dropcap style=”flat”]W[/su_dropcap]e were in Mexico City recently. Ciudad de México, CDMX. On our return, a colleague asked me what we’d done. I said, “We drank mezcal and ate bugs.” Totally true. We also did other things. Continue reading “Eating, drinking, walking and museuming our way through Mexico City” →

Step aside, tofurkey: Kasha Mushroom Cheese Casserole has vegetarian guests covered

Layers of kasha, mushroom-Parmesan sauce, spinach and cheeses bake into a delectable vegetarian main course for Thanksgiving—or for any wintry night. Recipe below.

Kasha Mushroom Cheese Casserole

[su_dropcap style=”flat”]W[/su_dropcap]e always seem to have at least one vegetarian at our Thanksgiving table. So we’re always looking for a delicious main course dish that doesn’t leave the vegetarians in our life feeling second best. And more specifically, that isn’t tofurkey. Continue reading “Step aside, tofurkey: Kasha Mushroom Cheese Casserole has vegetarian guests covered” →

Three get-dinner-done-now helpers we love

Trader Joe’s Mahi Mahi Burgers

[su_dropcap style=”flat”]W[/su_dropcap]e’re here because we like to cook. So are you. But sometimes cooking is less about fun recipes or new techniques, and more about getting a healthyish dinner on the table quickly and with minimal effort. Here are three store-bought foods that help us do just that. Continue reading “Three get-dinner-done-now helpers we love” →

Hospitality baked in a hotel pan: Texas Sheet Cake with Pistachios

Texas sheet cake, a Lone Star State tradition, is big and generous and easy to make. Here, we dress it up with pistachios and Himalayan pink salt. Recipe—and substitutions—below.

SO IT TURNS OUT TEXAS SHEET CAKE IS A THING. Over the weekend, I was rumbling around on the intertubes, looking for something to bake but not anything complicated, like a Napoleon, or annoying, like (grinding teeth) cookies. And this is when I stumbled over a thing millions—literally millions—of Americans already know: Texas sheet cake. Continue reading “Hospitality baked in a hotel pan: Texas Sheet Cake with Pistachios” →