soup

Lemon Mezzaluna Egg Drop Soup

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489 views

52 weeks of cooking – Citrus As spring slowly starts to creep in and push winter out I still want to eat my fill of soups. Winter soups and stews can be heavy and don’t put me in the mood for spring, but if you […]

Pho

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880 views

52 weeks of cooking – Stocks and Broths There are two parts to a good Vietnamese pho, a rich flavorful stock and the toppings. Let’s start with the stock. Lots of people use the term stock and broth interchangeably, but there is a difference. My […]

Growing up Italian: My American Family Part 2

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650 views

Here is what I learned from life: Diamonds are NOT a girl's best friends. FRIENDS are. I know, truth can hurt, and don't get me wrong...I like the bling bling, too. When it comes to real life, though, everybody needs a very close friend. A BFF as they call them now.

Spring Greens: Stinging Nettles

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415 views

When it comes to experimenting with mysterious green foods, some people need more than just a hearty nutritional profile for persuasion. Because besides being very, very good for you, food should taste good, right? Finding that balance of nutritious and delicious, is part of the joy of cooking.

How Not Sweet!

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166 views

I’m particularly proud of this creation, a squash soup made with one of our giant heirloom ‘Oregon Homestead Sweetmeat’ squashes, onions and leeks, and celery leaves. I wanted a hint of sweetness and more body than just fiber. That usually means UMAMI, the battle cry of the meat eater.

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