Passover begins at sundown this Friday, April 3. If you’re invited to a seder and asked to bring a dish, offer to bring dessert. Then make this matzoh crack. As the name suggests, it’s addictively delicious. Marion first made her spin on the popular Passover dessert matzoh crunch five years ago, using white chocolate and spicy rose sugar. It has been a hit with family and friends ever since. She shares the recipe—and the story—right here.
One of the fun things about writing a food blog is getting to know other food bloggers—even if it’s only “knowing” them from their blogs. This week, I thought I would share recipes from five fellow bloggers I read pretty regularly. Dig in. [click to continue…]
Cumin, turmeric and chili powder give this quick, one-pot meal of braised lamb chops with potatoes and peas a delicious Indian twist. Recipe below.
Life is being busy right now, so this post will be about as quick as making this dish is. At the recent International Home + Housewares Show, we ran into Anupy Singla, author of several best-selling Indian cookbooks. We’ve cooked from one of her cookbooks here and eaten food she’s cooked at an event hosted in her home. So we were excited to see what she’s up to now. [click to continue…]
Start marinating pork in the morning with garlic, ginger, soy sauce, mirin and Korean red pepper paste. In the evening, add green beans for a quick, flavorful stir fry. Recipe (and a vegetarian version) below.
I started cooking Chinese food back in the day—back before the day, really, when exploratory cooking was not quite a thing yet in North America. I lived in a small college town with a lot of international students, so there were a couple of tiny shops where one could get ingredients like soy sauce (real, actual soy sauce), tofu, chili paste, all these products that today are an ordinary part of our pantries, but back then were… odd. Whatever. I loved trying to figure it out. [click to continue…]
We like kitchen stuff. We don’t need to own it all, but we just like being around it, looking at it and talking to people who like it as much as we do. So attending the International Home + Housewares Show every year is like the best school field trip from childhood memory. [click to continue…]
Short ribs braised in stout get extra flavor from garlic, shallots, carrots, mushrooms and chestnuts. Recipe below.
Beer and I don’t have a happy history. I love wine. I love cocktails. But I’ve never acquired a taste for the suds. When my brother was living in England, I visited him for a month once, during which we drank in approximately all the pubs in England, Scotland and Wales. Also during which I suffered through countless pints of stuff that was not only beer, but was thick, dark and room temperature—you could actually taste it fermenting in your mouth. My brother, of course, was in heaven. [click to continue…]
The savory, pungent, spicy goodness of Kimchi Soup with Pork Belly and Tofu will fend off just about anything winter throws at you. Recipe below.
Compared to Boston and other points east, we’re not having a bad winter in Chicago. But that doesn’t mean it isn’t getting to us. Multiple days of mostly single digit temperatures and sub-zero windchills have gotten old. And then there were the unexpected snow squalls Sunday, wrecking our plans for the day and causing a 38-car accident on a downtown expressway. It was time for some serious comfort food. [click to continue…]
So it’s almost Valentine’s Day, and you haven’t scored a restaurant reservation. Or maybe you’ve chosen to abstain from the madness of one of the busiest nights for restaurants. Whatever the case, you need a delicious Plan B for this most romantic of holidays. Here are some ideas from the Blue Kitchen archives that might be just what you’re looking for. [click to continue…]
Dried oregano, garlic and onions create an aromatic base for a weeknight quick one-pot dinner of chicken, potatoes and peas. Recipe (and thoughts on dried herbs) below.
I go through phases with herbs. For a long time, herbes de Provence showed up in everything (I even added it to scrambled eggs for a while). More recently, it was tarragon—fresh from our yard up through the fall, then dried. Now I seem to be cooking with oregano a lot. [click to continue…]
Nuking potatoes instead of parboiling them makes skillet-sautéed potatoes even quicker to fix. Fresh herbs add a nice finish. Recipe below.
A friend of ours—an ambitious, adventurous home cook—does not own a microwave oven. He announces as much with the smug tone usually reserved for saying you don’t own a television. [click to continue…]