Soups
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Ribollita - wondersoup or wodge? - 1 Jan 2012
This is one of my favorite dishes - a wonderful peasant soup that uses up stale bread to turn a winter minestrone (that's the kale in it) into a full scale comfort meal. It's even better if you keep a day before you eat it. read more...
Hearty Crab Bisque - 4 May 2011
This is the kind of dish that's perfect for al fresco parties. It's a soup/stew dish from Alcione Vinet, owner-chef of Park Cafe most of which can be prepared ahead of time. Mop up its juices with a crusty loaf of bread and serve a salad on the side. read more...
Lentil Soup with Loomi - 30 Dec 2010
Black eyed peas are lucky in the US at New Year. In France and the Middle East, it's lentils. Here's a soup with an unusual ingredient that gives them a different twist.
Loomis are boiled and dried limes that are a key ingredient in many Middle East dishes. Find them at Middle East and Persian markets and use them in this deeply flavored slow-cooked soup. It should tide you over until Shemali's deli and lunch counter, famous for its lentil soup, gets back into the Giant complex on Wisconsin Ave. read more...
Lobster bisque - 23 Nov 2010
Jamie Leeds' recipe for Lobster bisque is worth breaking the bank for. A celebration deserves a fine dish. You can easily feed eight and if you follow with a good salad and well-chosen cheese, it's all you'll need for a feast. read more...
Virginia-style Peanut Soup with Jalapeño and Crispy Chicken Dumplings - 4 Nov 2010
If you're not a fan of chestnut soup, try this peanut one, from Terence Feury when he was a chef in DC. It turns the humble groundnut into an elegant and unusual soup that's so simple to make. The dumplings aren't tricky either - but the soup works well without them. read more...
Chestnuts and chestnut stuffing - 4 Nov 2010
Whether you roast them at an open fire (remembering to stab them with the point of a knife so they don't burst) or include them in a turkey stuffing, chestnuts are a key fall and winter ingredient. Try this recipe... read more...
Pumpkin patches - 26 Oct 2010
Pumpkins are a focus of Hallowe'en front porches and Thanksgiving pies. But all through the fall and winter they're also good to eat as a first course, the pulp stewed in butter with onions and a grating of fresh ginger, or nutmeg, stock added and the whole cooked then whizzed into puree for soup. read more...
Butternut Squash Soup with Spiced Pumpkin Seeds and Tart Apple - 26 Oct 2010
Ethan McKee, chef at Notti Bianchi and Circle One Bistro, made this recipe when at Rock Creek at Mazza. It's a rich and rounded soup, low in calories, that loses nothing of its nutrition values. It all goes to show you don't need creams and butters to add body and depth to a recipe. read more...
Gazpacho - 28 Jul 2010
Terri Cutrino, executive chef of Cafe Atlantico's' recipe for that refreshing and pretty soup perfect for summer soup which you can prepare well ahead of sitting down to eat it. read more...
Tomato Soup with Goat Cheese Flan and Parmesan Sticks - 12 May 2010
This recipe from Robert Wiedmaier, owner-chef of Marcel's and The Tasting Room, is three different elements in one. The Parmesan Sticks could be made alone to serve with cocktails and the Goat Cheese Flans could also become an alternative to the more familiar grilled goat cheese served on a mixed leaf salad. read more...
Chew On This: US food waste boosting global warming - 3 Dec 2009
Do you realize that by chucking that half finished burger into the trash you're contributing to global warming? Americans waste around 1,400 calories worth of food per person each day. That's 40 percent of the total food supply.
What's that got to do with the environment? Well, food waste accounts for 25 percent of fresh water use in the US and 300 million barrels of oil. That's around 4 percent of the country's total oil consumption. read more...
Starters: Chestnut Soup - 18 Nov 2009
Rodney Scruggs, executive chef of The Occidental's recipe for Chestnut Soup produces an unctuous, elegant fall and winter soup that's little trouble to conjure up. What it does make is a stunning impression. read more...
Starters: Leek and Potato Soup - 27 Oct 2008
Made with simple ingredients, Potage Bonne Femme is one of the great classics of French country cooking. This comforting autumnal soup is the version of David Ashwell, chef of Brasserie Beck. read more...
Starters: Curried Cauliflower and Fuji Apple Soup - 26 Aug 2008
You may think cauliflower doesn't have enough flavor to work with Madras curry powder. Just try this velvety, subtly spiced recipe from Barry Koslow, when he was chef of The Mendocino Bar & Grille before leaving for Tallulah, for a very elegant soup. read more...
Starters: Jewell Yam and Leek Soup with Chopped Chives - 19 Jul 2008
The honest orange tuber is turned into a colorful, silky soup under the magic wand of Nora Pouillon, owner-chef of Restaurant Nora. read more...
Starters: Pasta e Fagioli - 5 Mar 2008
Cesare Lanfranconi, chef of Ristorante Spezie's recipe is one of Italy's classics. You can make it as a soup starter for a meal with other dishes or serve it with some warm crusty bread and a salad to produce a substantial meal on its own with a glass or two of wine and a rented old Sophia Loren or Gina Lollobrigida movie on TV. read more...
Starters: Tomato Crab Soup - 17 Nov 2007
When Nathan Beauchamp was chef of 1789 Restaurant, he shared this recipe for an elegant dinner party soup. But if you serve it with a side salad and a crusty loaf of bread, it makes a hearty meal in a bowl. read more...
Congee - 9 Nov 2007
The Chinese choose congee for breakfast, a warm porridge-like dish of rice. You have to be a fan of squidgy, slurpy food to be a fan of this. If you are, it offers a good background for your favorite Chinese crunchy bits, like dried fish or pickled vegetables. read more...
Starters: Asparagus Soup - 9 Nov 2007
An elegant yet simple spring season soup with an unexpected addition of Gruyere, from Todd Gray, owner-chef of Equinox. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
Chew On This: Your first 'Duh' of the year...
Eggplant
Baked beans - the musical fruit
Ribollita - wondersoup or wodge?
Yasaman Persian Bakery - one of my favorites
Breads - a good chew
Duck & goose
A festive 'Special': Foie Gras Creme Caramel
Festive presents weird and wacky at World Market
Walnut oil
The perfect Yorkshire pudding
Chew On This: The acai berry diet can only thin your wallet...
The Queen Mum's favorite cake
West Indian Black Cake
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