An international ingredient list produces a hearty, one-pan dinner big on flavor and comfort. Recipe below.

Pork Chops with Kimchi and Cannellini

With a headline like that, you’re probably expecting a decent backstory. Most of the recipes here at Blue Kitchen come with one. A new cookbook. An old family tradition. A restaurant discovery. Not this one. This recipe came from two simple questions. [click to continue…]

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Reducing red wine adds depth to these duck legs oven-braised with shallots, carrots, parsnip, garlic and thyme. Recipe below.

Red Wine-braised Duck Legs

I ate a lot of duck in Omaha. When we told friends about our plans to spend several days in Nebraska on our recent road trip, everyone told us to be prepared to eat a lot of beef. Nobody mentioned duck. The first night, I ate a duck leg in red wine that inspired this week’s recipe. [click to continue…]

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Weeknight-quick and one-pan simple, braised chicken thighs and potatoes are brightened with lemon juice and capers. Recipe below.

Future Birthplace of Captain James T. Kirk

An impromptu stop on our recent road trip got me thinking about my journey to learning to cook. It was the final day of our trip. The day before, we had driven more than 550 miles, and now we were rocketing across Iowa on I-80, on the last 480-mile leg of our journey. Suddenly, Marion announced that we were not far from the “future birthplace of Captain James T. Kirk.” Of course, we were going to stop. [click to continue…]

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Beef Stroganoff was invented in mid-19th-century Russia and embraced in America in the 1950s. Here, this comfort food favorite gets a welcome update/upgrade. Recipe below.

Beef Stroganoff

We are just back from a wonderful road trip that covered almost 2,500 miles and brought us to so many beautiful parts of America and left us dazzled with the natural beauty and grandeur of, well, pretty much everything we saw. [click to continue…]

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Brief, kitchenless notes from the road

by Terry B on October 12, 2016

Wahoo Nebraska

The sign above says it all. For the first time since we bought our new old house more than two years ago, Marion and I are on a road trip. Not just a weekend getaway, but a bonafide, see-things-we-haven’t-seen-before road trip. [click to continue…]

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Fried rounds of store-bought polenta are topped with fresh mozzarella, caramelized onions and apricot jam for lunch on a busy Sunday. Recipe of sorts below.

Fried Polenta with Caramelized Onions, Mozzarella, Apricot Jam

Sunday was yet another of our patented too-busy days. Marion spent much of it digging in the garden of our new old house. As Marion tells it, most of what she is doing now isn’t gardening, but getting ready to garden. Digging up and hauling away tons of debris from the demolition and rehab of the house—nails, shards of glass, wire, chunks of wood and plaster. She’s also unearthed countless marbles, coins of various denominations and vintages (including an Indian Head nickel too ruined to reveal its age), a small (and unfortunately broken) glass bottle shaped like an automobile. And this literate little fellow. [click to continue…]

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Cooking a post-worthy recipe is not happening this week. So instead, we take a look back at what we’ve cooked in some Septembers past.

Fish and Corn Chowder

Fish and Corn Chowder

Marion cooks up a hearty chowder, chock full of potatoes, corn, fish and bacon, giving it a sweet note by substituting corn stock for fish stock. You’ll find the recipe here. [click to continue…]

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Ricotta, goat cheese, dried tart cherries and a mere 7 tablespoons of flour are the basis for this traditional Italian cake. Recipe below.

Ricotta Chevre Cake

Since we moved, some of our boxes of cookbooks have not yet revealed themselves. The other day, I was looking for them and for some documents. I didn’t find any of that (yet), but in a box otherwise full of a jumble of office things was Italian Kitchen, by Anna Del Conte. [click to continue…]

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Chicken thighs are seared, then pan roasted with apples, capers, shallots and rosemary for a meal that tastes like autumn. Recipe below.

Roasted Chicken Thighs with Apples and Capers

For much of my life, autumn has felt like a beginning to me. Starting with grade school, fall marked the start of something new. A new year, with fresh school supplies, new clothes, new classes—and sometimes, new schools (we moved a lot). After college, I taught for a number of years—first elementary, then college—and that autumnal sense of renewal stayed with me. Now, I get that same sensation in the kitchen when September rolls around. [click to continue…]

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Labor Day and the invasion of the taco trucks

by Terry B on September 7, 2016

El Taco Azteca

So now we’re being threatened with taco trucks. “On every corner!” The response to this latest us-against-them lunacy has been deservedly hilarious. Talk show monologues, Facebook memes and T-shirts have all embraced the impending wealth of taco choices. [click to continue…]

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