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Gazpacho Time! 5 Ways to Make Your Next Batch Better
The tomatoes are coming in by the bushel and that can only mean one thing: time for gazpacho! Whether you like it creamy or chunky or simply whirred in a blender, we have some ideas for punching up the flavor in your next batch.1. One Unexpected Ingredient – While the tomatoes are certainly the star of the show, adding one unusual fruit or vegetable can make things that much more interesting.
Sep 3, 2010
Chilled Gazpacho Andaluz in the Style of Pedro Almodóvar
This is July, our Escapes Month, and so we asked a few blogger friends to share recipes and inspiration from faraway places and international cuisines. To kick it off, here’s Monika from Crumpets and Cakes, with a gazpacho inspired by Pedro Almodóvar!
Jul 12, 2010
Desperately Seeking: No-Leak Soup Containers for Lunches
Soup for lunch is great – except when it ends up all over the inside of our lunch bags. We’ve tried a lot of strategies over the years, from rubber bands around the outside of the container to isolating it in a plastic bag. Really, we’d just like a soup container that works! Maybe one of these products will do the job?• OXO Watertight Top Containers – Watertight, eh? We’d feel a little more comfortable if this had something other than a press-and-seal top.
Apr 15, 2010
Recipe: Chinese Chicken Soup
A Chinese friend introduced me to this several years ago. In China, one of the most popular ways to use tonic herbs is to cook them in a soup with some chicken and sometimes a piece of fresh ginger. The herbs are believed to have tonifying and medicinal properties. Whether you believe these claims or not isn’t the point; this soup is delicious and nutritious.I buy these packages of herbs at Asian supermarkets.
Apr 5, 2010
What Are the Best Containers for Freezing Liquids?
Q: I’m wondering if anyone knows of good products for storing liquids in the freezer? I’ve recently turned onto the virtues of homemade chicken stock, but my soup and stew projects have dwindled with the springtime and it’s taking more time to work through each batch.In New York, the obvious choice has always been the plastic quart-containers that are so prominent in the food industry here, but since I don’t eat out much, I don’t really have access to them.
Mar 29, 2010
Why Does My Split Pea Soup Turn Brown?
Q: Why does my split pea soup turn brown? I usually make it in the slow cooker while I am at work and it never fails to turn brown (ham hock or veggie version). It still tastes great but the color isn’t the most appetizing.My husband thinks that I may be cooking it too long — any other ideas?Sent by RosieEditor: Rosie, we’re not sure either! Have you tried cooking it outside the slow cooker just once, to see if that helps the color?
Mar 19, 2010
How Do I Add Rice to Soup (and Store It For Later?)
Q: I recently made a Mexican chicken soup that was very simple, and absolutely delicious. The recipe called for rice to be cooked in the stock. It was delightful, and I eagerly looked forward to days worth of leftovers as the weather got chillier.One problem: The next day, the soup looked like Mexican Rice Pudding, not Mexican chicken soup. All the rice had swollen and absorbed 70% of the stock. It was still tasty, but nowhere near as nice or as appetizing.
Feb 22, 2010
Recipe: Apple and Parsnip Soup
We’re in the throes of deep-winter eating and there are definitely some days when it’s hard to find cooking inspiration in the produce section. This recipe, which was passed along by a friend, came just in time. The brilliant pairing of apples and parsnips is new and refreshing without being weird.Like most creamy soups, this soup is ridiculously easy to make and is very satisfying.
Feb 11, 2010
Recipe: Shellfish Stock
Seafood stock is one of those things I just can’t deal with in a can; fresh is so far superior. If you happen to have some shrimp, crab or lobster shells, the process is actually pretty easy. A fish stock using whole fish heads can be a bit messier, so I’m going to recommend you go the shellfish route. This stock is a great base for soups and stews and for cooking risotto. Cook it down as a base for pasta sauces and sauces to top other seafood dishes.
Feb 4, 2010
Cooking with Beer: Best Brews for Winter Stews Beer Sessions
Yes, Guinness is definitely traditional for stews, and with good reason! Its roasted, malty flavors enhance those already present in the stew and take it to whole ‘nother level of awesomeness. But Guinness is definitely not the only beer that can be used, nor is it ideal for all stews. Here are a few more to try!For beef stews, we really like using porters.
Jan 26, 2010
Cooking Japanese: Nabemono
Nabe (cooking pot) mono (things, stuff) is a popular Japanese hot pot dish commonly served in the cold winter months. It is cooked table side and served communally. One thing I like about nabemono (in addition to its deliciousness!) is its versatility. There are so many different ingredients to choose from! During the cooking process, the broth becomes more flavorful. At the end, after all the ingredients are eaten, rice and egg are added to the seasoned broth and a porridge is made.
Jan 21, 2010
Cooking Japanese: Matsutake Dobin Mushi
When I traveled in Japan last winter, one of my favorite dishes was matsutake dobin mushi. Matsutakes are wonderfully fragrant pine mushrooms, and dobin (“teapot”) mushi (“steamed”) is a soup steamed in a small teapot. Put these two words together, and you have matsutake dobin mushi, a nourishing mushroom soup.Each teapot holds an individual serving of soup.
Jan 19, 2010
Recipe: Vegetarian Dduk Gook (Korean Rice Cake Soup)
Do you have any New Year’s cooking traditions? For some, the day brings black-eyed peas. With my boyfriend’s Korean family, we always sip dduk gook, a clean and soothing soup made with rice cakes, green onions, eggs, and seaweed. In addition to being a lucky New Year dish, dduk gook can also be a simple comfort food for any winter day.
Jan 8, 2010
Recipe: Italian Greens and Beans
This was one of the first traditional Italian meals my not-so-traditional Italian husband cooked for me back in our courtin’ days, and it remains one of my favorites. If you’ve been hankering after the heaps of local escarole at the market this time of year, this recipe is a great way to put them to use. Best part: This satisfying one-dish meal can be made in about 45 minutes.
Jan 5, 2010
Recipe: Rutabaga Chipotle Soup
Last week at the farmer’s market I bought a couple of rutabagas, and I knew I wanted to make soup with them. It’s been pretty chilly in San Francisco, perfect soup weather. I wanted to try something different, and while looking through my spice cabinet, I found the neglected jar of ground chipotle, and an idea formed in my head.This soup has a tangy turnip kick to it that pairs well with the spicy smoked chipotle.
Nov 20, 2009
Recipe: Cream of Winter Squash and Tomato Soup
Squashes have been showing up at the farmer’s markets and I’ve started buying a variety of them. They’re pretty cheap right now, and they can keep for a few weeks or a few months depending on whether you store them in the kitchen, a larder, or root cellar. There are just so many recipe options for squash, but I was in a soup mood, so I made this creamy squash soup with some of my home-canned roasted tomatoes.
Nov 19, 2009
Seasonal Recipe: Pumpkin Soup with Bacon
My farm box delivered the most exquisite treasure a few weeks ago, the fairy tale-like Musquee de Provence Pumpkin. It’s been sitting on my dining room table and as much as I would love to keep it around for it’s voluptuous beauty, this pumpkin (which is technically a part of the squash family) is also quite delicious to eat.Read on for a favorite recipe!The flesh of the Musquee de Provence is deep orange and sweet.
Oct 12, 2009
Minestrone Soup, Full of Leafy Greens Recipe Review
We’re not sure we’ve ever had two minestrones that tasted the same—which makes sense, because minestrone is really meant to be a hodgepodge. This Italian vegetable soup usually has tomatoes, white beans, and greens, but recipes vary wildly. This one is a keeper. Hearty, rich, and packed with huge bunches (three kinds!) of greens.There is one big caveat, something we didn’t read carefully before starting on dinner last night.
Oct 1, 2009
Diana’s Quick Jambalaya Quick Weeknight Meals Recipe Contest 2009
Recipe: Quick JambalayaHow long does it take? 20 minutes prep; 35 minutes cook timeCategory: OmnivoreName: DianaWhy is it a favorite meal? A fast and flavorful one pot meal!Quick Jambalaya1 lb Hot Links1.5 lb Chicken Breast1/2 lb Shrimp1 C. Celery1 C. Bell Pepper1 C. Yellow onion1/2 of A serrano pepper2 14.5oz cans petite diced tomatoes5 C. Chicken Broth1/2 t. Cayenne1/2 T Creole Seasoning1/2 t. Garlic powder1/2 t. Fresh chopped garlicFranks Red Hot Sauce to tasteSalt Pepper2 T.
Sep 28, 2009
Seasonal Recipe: Jamie Oliver’s Tomato Consommé
My kitchen is overflowing with tomatoes, a ‘problem’ I truly love and appreciate! I’m making plans for tomato chutney and tomato jam and homemade ketchup. Canning projects are being penciled in and mason jars are collecting on my countertop. While BLTs and caprese salads abound, I’ve also got the taste for something different, something a little off the usual tomato path. Enter Jamie Oliver’s Tomato Consommé from his excellent book, Jamie at Home.
Aug 17, 2009
Recipe: Vegetarian Naengmyun (Korean Cold Noodles)
During the boiling days of summer, conversations among my Korean friends inevitably turn toward cravings for mul naengmyun, a dish of buckwheat noodles and cold, tangy broth topped with crisp cucumber, pear, and even a few ice cubes for extra chill factor.Although it originated as a North Korean wintertime dish, icy mul naengmyun has become a favorite hot weather meal. Unfortunately for vegetarians like myself, the broth is traditionally made with beef.
Aug 14, 2009
An Easy Hot-Weather Soup Recipe: Finnish Summer Soup (Kesäkeitto)
Many years ago my aunt gave me the Sunset Complete Vegetarian Cookbook, which contained a recipe for Finnish Summer Soup. It was an easy-to-make concoction that contained potatoes, onions, carrots, and green beans swimming in a creamy broth. Later on I learned this was known in Finland as kesäkeitto (don’t ask me how you pronounce that) and the Finns use more vegetables than the humble Sunset recipe did.
Aug 7, 2009
Tip: Turn Leftover Soup into a Dip
This wouldn’t work for every soup in the book, but there are certain ones that could be easily thickened up and recycled, in a way, as a dip. Don’t believe us? We’ve actually thought it through…We made a gazpacho yesterday. It was a white “gazpacho,” made with cauliflower, cucumber, and almonds, and after we finished eating, our lunch companion looked at the large container of leftovers and said, “I wonder if I could serve this as a dip.
Jul 30, 2009
Recipe: Che Dau Xanh (Vietnamese Dessert Soup With Mung Beans)
Earlier this week, a reader inquired about more uses for mung beans. Like several of you, my thoughts turned to Asian-style sweet mung bean soup.In Vietnam, sweet soups or puddings are known as chè. They may be served hot or cold in bowls, glasses, or over ice, and contain ingredients ranging from various kinds of beans to tapioca, glutinous rice, jellies, lotus seeds, and fruit. As a child, the scent of chè simmering on my family’s stove always had me jumping in excitement.
Jul 2, 2009
(Late) Springtime Soupe au Pistou Guest Post from Sarah of Portland Kitchen
Soupe au pistou, the classic Provençal summer soup made with the freshest summer vegetables, shell beans, and pasta and finished with a dollop of basil pistou, will always carry a special place in my heart—it was the first dinner I ever ate with my French host family, on the balcony, the warm southern French sun on my back. It had never in my life occurred to me to eat soup in August, but I loved it.
Jun 22, 2009
10 Things To Do With Bloody Mary Mix
We had some friends over for brunch last weekend and ended up with some leftover Bloody Mary mix. A LOT of Bloody Mary mix. It got us thinking: What can we make with the mix besides a cocktail?We’re dying to make Bloody Marys with some fresh, local tomatoes, but it’s not quite tomato season in the Midwest, so we stuck to the classic tomato juice recipe with a healthy dose of horseradish. The spicy tomato mixture makes a good base for a variety of dishes.
Jun 2, 2009
Good Question: Do I Need a Tomato Press?
Here’s a great gadget question from Tiffany. Dear Kitchn, I am dying to try this Williams-Sonoma recipe for Roasted Tomato Soup. It calls for a tomato press, though. What is that? Do I need one? (Please say no!) How can I achieve the same effect with basic kitchen utensils and a blender? Thanks!
May 12, 2009
Recipe: Very Simple Dal Palak
We like to think of this as our Stone Soup recipe. With a few basic ingredients and handful of lentils, we can make enough to feed and satisfy an entire crowd. While we can’t claim that this is the most authentic dal you’ll ever eat, we can promise a darn tasty meal! Take a look…Think of this recipe as a guideline. You can add more or less of any of the vegetables depending on what you have available and then adjust the spices as needed.
Apr 2, 2009
Quick Tip: Make Cheese Rind Stock! The Cheesemonger
We’ve known for a long time that adding cheese rinds to soups and stews adds depth to your dish. But have you thought of making a stock with your rinds? You can use it in place of chicken or vegetable stock or broth and we guarantee you’ll love the results.
Mar 24, 2009
30-Minute Meal Hack: Trader Joe’s Butternut Squash Soup with Ginger, Soba, and Fried Pork Crumbles
We don’t cook straight from scratch every night. In fact, there are many good products from the grocery store that can serve as the base for an easy, quick, and healthful meal. Take the soups at Trader Joe’s, for instance. Here we start with one of them, sweeten it up with some miso paste, add some soba noodles, and then top off the whole thing with just a handful of protein: spicy, crispy fried pork sausage with ginger, hot pepper, and garlic.
Mar 5, 2009
The Perfection of Simplicity: Potato Leek Soup
Two ingredients. That’s it. Well, if you want to be a stickler and count salt and pepper and a touch of olive oil, it’s five. OK, and water makes six. But the oil method is optional, so we’re back to five again but really, it’s two ingredients. Potatoes and leeks. Two of the most humble ingredients, plus the simple alchemy of simmering water, come together to make one utterly blissful, satisfying soup. Read on for the recipe.You can do anything to this soup.
Feb 18, 2009
Quick Tip: Use Tea Balls To Flavor Soup
Do you use a bouquet garni to flavor your soups? If so, try tucking them into a tea ball instead of cheesecloth.We came across this idea at Williams Sonoma – it’s so simple and obvious, but we’d never thought to try it. Cheesecloth and muslin bags are great, but this is a good alternative. Plus, it’s reusable.We found a few other tea infusers that could work well with spices too, including a couple of heart-shaped versions. A little cheesy, sure.
Feb 11, 2009
Soup of the Day: Creamy Garlic (Knoblauchcremesuppe)
Knoblauchcremesuppe! Say that eight times fast. It’s actually a very simple thing, and it’s quite deserving of our soup of the day. Creamy garlic soup, an Austrian favorite.This soup is so simple and easy: just some onion and garlic, a little flour and a little milk. Toasted bread croutons and ta-da! Dinner. Sweet and simple.• Get the recipe: Knoblauchcremesuppe (garlic soup) at Dinner for OneHave a great soup recipe? Email us here if you have a recipe and photo to share.
Feb 10, 2009
Soup of the Day: Rustic Winter Stew
We just reviewed Anne Bramley’s lovely ode to winter cooking, Eat Feed Autumn Winter, and we promised you a full recipe from this splendid book. Well, since it’s Soup Month, we couldn’t pass up a chance for stew! Here’s a hearty, rich stew for the cold winter, with pork, sour cream, and one more unusual soup ingredient!This stew calls for sauerkraut — that tangy preserved cabbage. In this it rather reminded us of the classic Korean homestyle stew Soondubu jjigae.
Feb 9, 2009
Recipe: Chickpea and Chorizo Soup
This rich, spicy stew really hits the spot on cold winter nights. Chorizo, the Spanish pork sausage flavored with smoked paprika and chilies, has a spicy, robust flavor that just permeates this soup. Onions, garlic, thyme, and a little wine round out a broth that gets soaked up by the beans as they simmer. It was easy, quick, and incredibly satisfying on a cold night.
Feb 6, 2009
How to Serve Soup at a Dinner Party
Yes, you can. Soup is a great thing to serve at a dinner party, and we’re not just talking soup shots as cute appetizers. We’re going main course here. It can be an impressive meal that’s fully satisfying and relatively inexpensive. But we have a few tips…If you want to serve soup to guests, you need to think ahead about the other things surrounding the meal, plus what’s going in your soup to begin with. Making it a star takes more than just a pretty garnish.
Feb 5, 2009
Tip: Use Yogurt for a Creamy Soup
Those are the ingredients for Sara Kate’s Fridge-Clearing Avocado Soup. Maybe not the most seasonal group of ingredients in the middle of February, but it exhibits a very good (and healthy) idea for making creamy, silky soup. The finished product is below… You may only think of yogurt as a garnish, something to plop on top of a soup or stew and slowly stir in as you eat. And it does make a good garnish (we’ve done that here and here).
Feb 5, 2009
Recipe: Creamy Black-Eyed Pea Soup with Cumin
I was so inspired by all the responses to our very first Cupboard Challenge. A dip had never crossed my mind, nor a casserole. It’s amazing what you can do with four ingredients! In the end, I had about 15 minutes in the middle of a busy evening to find my own solution to the challenge. I was tempted to throw in some meat, but I decided to limit myself closely to these ingredients, with the addition of a few spices and some fresh thyme from a friend’s garden.
Feb 5, 2009
Soup of the Day: East African Groundnut
Peanut butter in soup? Really? Why yes, and it’s delicious!I am currently (as you read this) in Kenya, so I thought I’d leave you with at least one African recipe. This one is actually from the Moosewood cookbook, but it’s similar to many recipes on the African continent, where peanuts are often used to thicken soups and stews.This one is a deeply flavorful and spicy concoction of tomatoes, peppers, onions, curry powder and cayenne with a squeeze of lime.
Feb 4, 2009
Soup Inspiration: The Hale and Hearty MenuNew York
We’re big proponents of bringing your lunch to work; it’s almost always cheaper and healthier. But when we don’t, we frequently visit Hale and Hearty. We usually come away with soup plus some recipe ideas…Hale and Hearty has more than a dozen soups on the menu every day.
Feb 4, 2009
Recipe: Creamy Leek and Yogurt Soup
Here’s a light, easy soup we recently enjoyed. It has all the fresh, delicate flavor of green leeks, with some garlic to punch it up. We added yogurt at the end and blended the soup smooth – the yogurt gave it a lovely tangy taste.Add some fresh crusty bread, new butter, and a green salad – maybe some good cheese too – and you have yourself a light meal.
Feb 4, 2009
6 Breads That Go Perfectly With Soup
We love a good soup or stew around here. But do you know what elevates soup into a whole cozy experience? Bread. Picture it: Spoon in one hand, a nice chunk of crusty bread in the other, ready to soak up all the flavors. We have so many warm and comforting soup recipes for chilly weather. And right here we have the absolute best breads to accompany those soups — like, soup soul mates. For real.
Feb 2, 2009
Recipe Recommendation: Borscht
When I have a bunch of beets, one of my first thoughts is to make borscht. My borscht recipe is highly improvised and varies depending on my mood and what I have on hand, but it’ll get you started. Feel free to modify it for your own tastes.Kathryn’s Borscht Recipe1/2 lb. stew meat1 tbsp. flour1 tbsp. canola oil1/2 cup onion, diced2 large red beets, peeled.
Jan 14, 2009
Recipe: Classic Beef Stew
Beef roasts were on sale this past week and we immediately thought STEW! We grabbed some onions, carrots, and celery and scurried home to make a big pot for dinner. This classic stew is full of vitamin-rich winter vegetables and chunks of lean meat in a warming broth.We didn’t follow any specific recipe as we put this stew together. Instead, we fell back on techniques like searing and braising to get flavorful and tender meat, and then we tasted as we went until the stew was just right.
Jan 8, 2009
Recipe Review: Nigel Slater’s A Luxurious and Deeply Aromatic Noodle Dish
Have you run out of Thanksgiving leftovers yet? Are you jonesing for something other than a turkey sandwich? Well, we have just the dish for you. No less comforting than turkey leftovers, but much fresher.Several years ago I came across this recipe at 101 Cookbooks — it’s a recipe for a rich soup made with coconut milk, vegetable broth, and a homemade spice paste, served with noodles.
Dec 3, 2008
Cooking Japanese: Oden
Oden is a hearty Japanese stew that is cooked over several days and commonly served during cold winter months. It’s pretty easy to make and most ingredients can be found online or in Japanese supermarkets. It’s got a wonderful, savory flavor and contains an odd melange of ingredients like yam, taro, fish cake, hard boiled eggs, and mushrooms. Even though those food combinations might seem odd to Westerners, oden is a delicious dish that should be tried.
Nov 14, 2008
Good Question: When Is It Too Hot For Soup?
Here’s a question from reader Bruce. He asks:I’m inviting some folks over for dinner on Sunday and was thinking about making tortilla soup. The forecast is a high in the mid-70s, probably upper 60s-70 by dinner time. Do you think that’s cool enough weather for warm soup?Read on for our thoughts, a survey, and the recipe for that delicious tortilla soup above.Is it ever too hot for soup?
Oct 15, 2008
Recipe: Sweet Potato and Tempeh Stew
Rich and comforting, sweet potatoes are an ideal soup ingredient. Pairing them with tempeh and warm spices makes for an even heartier nutrition-packed meal. With a dollop of tangy yogurt and sprinkle of toasted pumpkin seeds, this stew can be served on its own or ladled over grains like quinoa for a satisfying fall dinner.
Oct 10, 2008
Recipe: Hearty Kale and Sausage Soup
After reading Dana’s post earlier this week on cavolo nero kale, we started craving this favorite kale and sausage soup. Made even more satisfying with creamy white beans and potatoes, this is exactly what we need on these crisp autumn afternoons!We leave most of the ribs in our kale because we like the crunch it adds to the soup. If this isn’t your style, feel free to remove them.
Oct 9, 2008
Easy Garnishes for Simple Soups
If you’ve got a hearty, chunky, colorful soup, it’s usually good to go on its own (maybe a sprinkle of cheese on some chili). But a simple, puréed soup can look a little plain—and a quick garnish can elevate the dish by adding another flavor or texture that completely transforms the eating. Here are our top five…1. A crumble of cheese.
Oct 8, 2008
Recipe: Ratatouille
Ratatouille is the quintessential late-summer dish. Not only does it make short work of extra produce, but it fills your kitchen with such a comforting and homey aroma that you might never want to leave!This isn’t exactly a quick weeknight recipe, but you can make a lot at once by doubling or tripling the recipe. Then you can eat leftovers the rest of the week or freeze ’em for later.
Sep 18, 2008
From The Email: Easy Summer Gazpacho
A version of this post was originally sent to our email subscribers on August 14th when tomato season was just starting for us. To receive Sara Kate’s weekly email, sign up in the column to the left or click here. Something tasty will arrive in your inbox every Thursday.When August (or September) brings on the steamy nights (or the cooling ones) and the tomato plants are (still) hot and heavy with ripe fruit, it’s time for gazpacho.
Sep 12, 2008
Recipe Review: Indian Spiced Carrot Soup with Ginger
We had a bunch of carrots to use this week and were craving something Indian-inspired. It being Escapes Month and all, this soup from Bon Appétit sounded like the perfect recipe to celebrate far-flung locations and exotic flavors. Read on for our full review…The process of making this carrot soup is pretty much identical to our own technique for how to make soup from almost anything — sauté carrots and onions with some spices, pour in chicken broth, simmer, then purée.
Aug 15, 2008
Recipe: Chilled Buttermilk Soup for Hot Summer Days
When summer’s heat arrives, it’s hard to to think of preparing, much as less eating, hot food. We want something cool, quick and refreshing. We also want to use the fresh bounty that starts filling our grocery stores, farmer’s markets and back-yard gardens.This soup couldn’t be simpler: just cold buttermilk, a couple of chopped tomatoes and some basil. It can even be made with pesto, if opening a jar sounds easier than snipping a few basil leaves.
Jul 15, 2008
What Foods Can You Take To Someone Who Is Bedridden?
A friend of ours was in an accident recently and broke her leg, requiring surgery. She’s unable to walk for the next few months, and a group of us are banding together to prepare foods that she can store in the freezer and heat up easily. What should we make?
Jun 23, 2008
Recipe: Quick and Easy Black Bean Soup
When held up against the fresh, mouth-watering produce at farmers markets, canned foods can definitely pale in comparison (to say the least). But they have their time and place too! This soup recipe makes use of a few of our canned pantry staples: black beans, diced tomatoes, and chicken broth. A single piece of bacon adds a subtle smoky flavor and silky texture. And sure, feel free to throw in a few seasonal ingredients to round things out!
May 2, 2008
Seasonal Recipe: Nettle Soup
Last week at the Ferry Building Farmer’s Market, we picked a bag of fresh stinging nettles.Nettles have a short growing season – they’re only available for a brief period in the spring, so they aren’t something we get to enjoy often. Some consider nettles a nuisance in the garden since they sting the skin at the slightest touch, but what most people don’t know is that nettles are a wonderful delicacy.Remember to use tongs or wear gloves while handling raw nettles.
Apr 15, 2008
Recipe: Spring Leek and Lemon Soup
Easy to whip up, and good hot or just lukewarm, with a bite of bread and some white wine. Maybe a book too? We like to eat soup when we read at table.Are you finding fresh sandy leeks at your market? We love them. What are you doing with yours?
Mar 31, 2008
April Fools Day Recipe: Is This Really a Bowl of Cereal?
Our favorite April Fools Day food tricks are more nice than naughty – the classic idea of serving foods that look like other foods. You’ve probably seen the meatloaf “iced” with mashed potatoes to look like a cake. Maybe you’ve even seen mashed potatoes and gravy in a parfait glass, mounded up to look like a butterscotch sundae.This year, we were looking for a new trick to truly fool our favorite people. Did we fool you?
Mar 28, 2008
Poll: Do You Own a Soup Tureen?
We space and budget challenged cooks can’t own every new gadget and every stunning serving piece. Instead, we have to challenge ourselves to cook beautifully with the basics.A couple of times this winter, we’ve wanted to put a tureen of celery root soup or minestrone in the middle of the table along with some good bread and butter and call it a meal.
Mar 27, 2008
Recipe: New England Fish Chowder
It’s no secret that New Englanders have a particular reverence for chowders of all kinds, and on dreary winter days like those we’ve been getting, there’s nothing we crave more. And with good reason! Whether it’s a creamy oyster soup or a chunky broth of fish and potatoes, the simple pairing of starch with seafood restores the spirit and warms us to our toes.
Feb 11, 2008
Recipe: Quick Onion Soup
Fortunately, onion soup is one of the easiest little dishes to prepare. And you don’t need very many things at all. Onion soup grew out of the constraints of poor people making do with what they had, and yet its simple preparation rewards with rich taste far beyond the sum of its parts. All you really need is an onion, some butter and broth, some wine if you have it – or water if you don’t – and salt and pepper.
Jan 9, 2007
Recipe: Spicy Sweet Potato & Carrot Soup
This soup has an earthy sweetness and a comfortable heat that builds as you make your way through the bowl. It’s a basic recipe that can be adapted using any vegetable that takes well to puréeing. Try squash, potatoes or celery root. For the spice you can use regular cayenne, but if you have chipotle powder, its smokiness really adds to the soup. Garnish with whatever you like or nothing at all, but yogurt cools the heat and adds a nice tang.
Dec 6, 2006
Inspiration: Senate Bean Soup
There are lots of important races for Senate across the country today. At this point, there’s not much we can do other than get out there and vote. Whenever I feel helpless, it’s always good to get into the kitchen and make a big pot of something. What better something for today than Senate Bean Soup? It’s been a daily fixture on the menu of the US Senate Restaurant in Washington since the early 1900s.
Nov 7, 2006