Mild, beautiful Savoy cabbage is the base for this simple, comforting, creamy soup. Recipe below.
A little while ago I was visiting one of our daughters, who was a bit under the weather, and when I asked her if there was anything I could fix for her, she handed me a recipe for a savoy cabbage potato soup. I don’t know where she got it—there are a lot of recipes kind of like this floating around online—but it looked so easy and direct that I was happy to give it a try. [click to continue…]
When the weather turns cool, warm things up by firing up the oven and roasting or braising. Here are six recipes from the Blue Kitchen archives.
Last week, autumnal weather inspired me to roast some chicken with grapes, mushrooms and shallots. The cool weather continues, and so does the desire to cook meaty dishes in the oven. We’ll start with some lamb. [click to continue…]
Grapes, in season now, are roasted in chicken pan drippings with mushrooms, shallots and rosemary for a deliciously autumnal dinner. Recipe below.
Seasonal cooking can refer to working with ingredients that are in season. It can also refer to using seasonal cooking methods. This week’s recipe is a mix of both. Temperatures recently took on an autumn coolness here, encouraging me to turn on the oven and roast something for the first time in a while. For the seasonal ingredient, I chose grapes. [click to continue…]
Vietnamese fish sauce adds a subtle unifying umami hit to the crisp green beans and sweet apricots in this colorful, seasonal side dish. Recipe below.
We don’t do enough side dishes here. Unfortunately, we only tend to think of this when we actually post one. So when this recipe showed up in a recent Food & Wine email, we made it pretty much the same day—of course with our own variations. [click to continue…]
Panko breadcrumbs give these chicken breast schnitzels an assertively crispy outside. Dredging the chicken with cornstarch helps keep the meat tender inside. Recipe below.
The breaded meat cutlet goes by many names. For Germans and Austrians, it’s schnitzel. Italians call it cotoletta alla milanese—or milanesa for short. At our current favorite Mexican restaurant, it’s milaneza, and our favorite Polish spot calls its schnitzel schabowy. In Japan, it’s katsu (tonkatsu when it’s made with pork). [click to continue…]
Besides meat, beans and various spices, this weeknight-quick chili includes surprises like red wine and coffee. Recipe below.
For many people, chili season is just around the corner. For us, it’s always chili season. While a steaming bowl of chili may be especially comforting when winter’s chill settles in, we are always up for a good bowl of red. Like the one you see here. It’s from a batch Marion made the other night, with the temperature and humidity both flirting with 90. [click to continue…]
With just five ingredients—strawberry-infused vodka, fresh basil, simple syrup, lemon juice and club soda—this cocktail is as cool and easy as summer itself. Recipe below.
So suddenly, kids are back in school. And I’m getting frantic emails about recipes to try and beaches to check out before summer’s over. How did that happen? Thanks to overly hectic schedules and unseasonably cool temperatures (which we love, don’t get me wrong), summer seems to have slipped out the back door on us. [click to continue…]
A marinade with red wine vinegar and lemon juice quickly tenderizes flavorful lamb shoulder chops. Feta cheese, Kalamata olives, red onion and lemon zest add even more flavor. Recipe below.
For me, grabbing lamb when I see it in the store is almost automatic. Ground lamb for weeknight-quick burgers, cooked rare, a leg of lamb for a special holiday feast or maybe lamb rib chops when I’m feeling extravagant. Or, most often, lamb shoulder chops—cheap, flavorful and with a chewiness that can be easily tamed with a trick or two. [click to continue…]
For the second time in as many weeks, we did a weekend road trip to upstate New York. About 1,500 miles in three days, part two of the daughter move. And while it was tiring—besides the driving, there was the loading and unloading of boxes and bags, a bookcase, a bike and countless things not starting with B—just looking at the photo above has me ready to get in the car again. [click to continue…]
Quickly browned, then braised with onions and garlic, Brussels sprouts are tossed with feta, bacon and sage and served over pasta. Recipe below.
At my office, the creative department recently did a workshop on presentation skills. Each of us had five minutes to speak on the topic of “What I have learned.” One colleague spoke enthusiastically (to be fair, that’s her default mode of speaking) on learning to love Brussels sprouts. [click to continue…]