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When the weather is cold, there's nothing like a piping hot bowl of soup to warm the kitchen and the soul. I enjoy making soup on Sunday or Monday. Then I eat it for lunch all week long. There's an endless variety to soups; if you want something luxurious you can make a cream based soup. Likewise, when you're in the mood for a lighter meal, a soup chock full of hearty vegetables is ideal. To encourage you to make more soup, I've rounded up some of my favorite recipes. Read More »
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Pick the right pan for
the right task.
Cast Iron
One of cast iron's great advantages is that it's so heavy―and therefore retains and distributes heat nicely. Of course, one of its great disadvantages is that it's, well, so heavy. Along the…
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A well stocked pantry is the key in creating quick and satisfying comfort food. In the coming months I intend to post a few recipes that can be made in a very short time and they will slap your taste buds. I have years of cooking experience and like any good cook i have made my share of mistakes.... Read More »
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There is something about cold weather that calls for hot soup.
Maybe because the weather is cold, and the soup is hot and warming.
That is my very scientific theorizing, and I believe I have both...
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1 tablespoon olive oil 2 leeks (white and
light green parts), sliced 1/4 inch thick and rinsed 2 celery
stalks, sliced 1 clove garlic, chopped 1 medium pumpkin or 1 1/2
pounds butternut squash, peeled and cut into 1/2-inch cubes 1
15-ounce can pumpkin puree 6 cups low-sodium chicken broth
Kosher...
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My sister and her husband are coming to visit from North Carolina, which is very exciting. There’s just one thing: Unlike many New Yorkers, they are not used to eating in restaurants every night, which means I’ll need to provide weeknight dinners. So I figured it would make sense to cook some meals ahead and freeze them. Since this isn’t something I ordinarily do, I asked the food editors for some recommendations. I got a torrent. Here are some of the top choices:
Soups and stews, of course, are prime freezing candidates. Kitchen picks include Kemp Minifie’s Black Beans, Curried Red Lentil Stew with Vegetables, and Venetian-Style Bean and Pasta Soup, all from our April 2007 issue. Ian Knauer’s Pozole Rojo from the September 2007 issue is also high up there, as is Gina Marie Miraglia Eriquez’s lamb stew with spring vegetables from April 2002. Read More »
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