A simple classic pasta, suddenly very much on trend: Cacio e Pepe

With only four ingredients—spaghetti, Pecorino Romano, salt and black pepper—this rustic Roman favorite is enjoying a moment. Recipe below.

I rarely find myself ahead of the curve on anything. When I first shared my version of cacio e pepe—a popular favorite in Roman trattorias—five years ago today, it was adapted from a cookbook published back in 2002. So imagine my surprise when the humble four-ingredient pasta started lighting up the Internet a couple of months ago. Continue reading “A simple classic pasta, suddenly very much on trend: Cacio e Pepe” →

Again with no recipes

Oscar Wilde said, “Work is the curse of the drinking classes.” We agree.

We’re working too hard and eating more than our share of takeout food these days. The big mystery project that has been consuming our lives for far too long continues. Happily, in the next few weeks, it should reach some sort of semi-completion, and we will be posting new recipes again. In the meantime, some random blathering. Continue reading “Again with no recipes” →

Voting, Polish sausage sandwiches and my very American day

Tuesday was the Illinois primary. Our polling place is in our neighborhood public school, which is predominantly Latino. School was starting as I cast my ballot, and over the PA system, two kindergartners from the bilingual program led the school in singing the national anthem. Then the assistant principal, Mrs. Trinidad Lopez, read the morning announcements. Friday is Pajama Day. Monday, the classroom with the best attendance for this week will be announced. I always feel very American when I vote. This time, I felt especially so. Continue reading “Voting, Polish sausage sandwiches and my very American day” →

Inspired by Portland and cassoulet: Duck Breasts with White Beans and Sausage

We’ve shared an impressive number of duck recipes here at Blue Kitchen. This one, a quick take on cassoulet inspired by a lovely meal at Clyde Commons in Portland, Oregon remains one of our favorites.

French cooking is usually thought of as elegant and refined. And indeed, it’s no accident that the term that defines high-end dining, haute cuisine, is French. But fancy isn’t all they do. When it comes to comfort food, few can outcomfort the French. Hanger steaks with frites, coq au vin, gratins filled with cream and covered in cheese… [Read more here…]

Four recipes for versatile, quick(ish) lentils

Lentils cook up faster than most other dried beans and pulses, usually in 30 minutes or so without soaking. No wonder they’re favored by so many cultures. Here are four flavorful ways to use them.

We’re quickly becoming regulars at the recently reopened Johnny’s Grill in our Logan Square neighborhood. Besides great cocktails and elevated takes on standard diner fare, Johnny’s new chef/owner Sarah Jordan offers delicious surprises like an excellent fish & chips and a fragrant red lentil dal. The latter, a staple of Indian subcontinent cuisine, inspired this post. Continue reading “Four recipes for versatile, quick(ish) lentils” →