Warming Winter Squash Soup
The black bean-garlic sauce (a staple Chinese stir-fry ingredient) gives it a rich, fermented, salty element that tames the squash’s sweetness, while the puffed rice cereal a [...]
Red Lentil + Quinoa Soup
I am forever amazed by how fabulous this soup tastes – and how much both kids and adults absolutely love it. Somehow, the quinoa brings out the best in the red lentils and th [...]
Curried Butternut Soup
This is one of those soups that tastes more complicated than it actually is. I like to doctor mine up with extra hot sauce to temper the sweetness of the butternut squash an [...]
Small Batch Brunswick Stew
Small Batch Brunswick Stew I grew up on and spent most of my adult life making ‘Chowning’s Brunswick Stew,’ as written on an index card by my Aunt Gigi. Her version is based [...]
Velvet Scallops
When I first read about velveting scallops in Grace Young’s fabulous cookbook, Stir-Frying to the Sky’s Edge, the promise of ‘luxuriously smooth and dense’ scallops made me t [...]
3-Ingredient Winter Squash Velouté
It worked! After a late season batch of 3-Ingredient Zucchini Soup had me longing for more (but there were no more local zucchinis to be found), I decided to try the recipe w [...]
4-Ingredient Fennel Soup
Fresh fennel’s distinctive, delicate flavor makes this soup taste a lot more sophisticated than it actually is. You can always doctor it up with crême fraiche, yogurt, or a s [...]
Creamy Artichoke Soup
Brittany is known for its artichokes, and they are in season here during all but the coldest and hottest times of year. When they aren’t, I turn to frozen artichoke bottoms ( [...]
Spring Vegetable Minestrone
Minestrone can be anything you want it to be with any vegetables you happen to have on hand. Fresh tomatoes will make it light and brothy, canned tomatoes will make it thicke [...]