Mashi – Egyptian stuffed pepper recipe, by an Egyptian 
Culinary Creations and Recipes / Gourmet the BlueBoots Way

Mashi – Egyptian stuffed pepper recipe, by an Egyptian 

Ever wonder what Egyptian cuisine is like? Read on and try this recipe to find out a healthy and flavorful addition to your weeknight menu: Mashi stuffed peppers, written by an Egyptian chef. Continue reading

Autumnal Provençal Root Medley
Culinary Creations and Recipes

Autumnal Provençal Root Medley

I’ve now made this fan-favorite of BlueBoots kitchen a few times and it’s a recipe to stick to. It’s a fantastic take on regular breakfast potatoes because it’s so much more, and adds something really special to the brunch food repertoire!  It holds a medley of comforting savory and sweet flavors  and the simple seasonings … Continue reading

ABC’s of America’s Favorite Pastry: A-nother B-eautiful C-innamon roll post :) {recipe in photos}
Culinary Creations and Recipes / Food / Gourmet the BlueBoots Way

ABC’s of America’s Favorite Pastry: A-nother B-eautiful C-innamon roll post :) {recipe in photos}

beautiful pictures with the visual ABC’s of A-nother B-eautiful C-innamon roll Continue reading

Holiday Lunch {Menu and Recipes}
Culinary Creations and Recipes / Good Eats / Gourmet the BlueBoots Way / Holidays

Holiday Lunch {Menu and Recipes}

B and I hosted our first Holiday lunch this year. It was a lovely time, and everything tasted and looked better with friends to share it with. Our tablescape was a combination of old and new, with the tablecloth, runner, plates and crystal from B’s grandparents, placemats and candlesticks, napkins and napkin rings, and elegant … Continue reading

Arguably The Best & Simplest Homemade Pasta Sauce
Culinary Creations and Recipes / Food

Arguably The Best & Simplest Homemade Pasta Sauce

Not convinced by the title of this post alone? See for yourself. A friend told a friend who told me about this sauce. Previously, the closest I had come to homemade had been limited to the following: 1) cautiously overheating and simmering, in succession, tomatoes with their skins on (oops), and 2) opening a plain … Continue reading