Okay, this sucks hard. Blue Kitchen is so broken at the moment that we don’t even know what all is wrong with it. We do know that you can’t click through on old posts, and we can’t reply to comments. Hang in there. We’ll be back soon.
This no-cook Tomatillo Salsa Verde tastes as fresh as its ingredients—tomatillos, peppers, red onion, garlic and cilantro. Serve it with chips or over chicken, chops, fish, scrambled eggs… Recipe below.
I am officially smitten with tomatillos. The lively, citrusy relative of the tomato, a key ingredient in Mexican and Central American cooking, is as versatile as it is easy to work with. Apparently I’m not alone in my infatuation. When I told colleagues last week of my Chicken Chili Verde adventures, one said she’d made a big pot of her own the week before. And my creative director shared his go-to salsa recipe, a no-cook salsa verde made of tomatillos and just four other ingredients, one of them being salt. [click to continue…]
Replacing tomatoes with tomatillos gives the tradition bowl of red a nice green hue and a fresh, lively flavor. Recipe below.
A friend once called me a Border Collie. I took her label as a compliment. It’s not that I’m covered in black and white fur, or that I herd sheep. It’s that I seem to be constantly moving, doing things, covering ground. When Marion and I travel, that’s certainly our style. We arrive anywhere we go with an impossibly long list of museums, restaurants, shops, events to attend, friends to visit… Our weekends are often similarly overbooked. [click to continue…]
Buttery, creamy, slow-cooked polenta is topped with mushrooms cooked in butter and sherry (optional) and crispy fried capers. A delicious, unexpected side or a vegetarian comfort food lunch. Recipe below.
I’m still learning to cook. The way I see it, I always will be. And that’s the beauty of food and cooking. The more you explore and learn, the more there is to know, to try. [click to continue…]
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…]