Author: Jason Epstein
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity. Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a...
Author: Tejal Rao
Author: Robert Farrar Capon
Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil -...
Author: David Tanis
Author: Molly O'Neill
A creamy soup doesn't have to mean lots of cream. Puréed leeks in this soup provide body as well as flavor, and a handful of rice helps give it a smooth consistency. For a brilliant green taste and color,...
Author: David Tanis
Author: Molly O'Neill
Author: Ann Patchett
Author: Molly O'Neill
Author: Molly O'Neill
Hold onto your chard stalks! Recently I came upon a recipe in a Provençal cookbook for a gratin made with chard stalks and celeriac. I used the combination for a purée, which I served at Thanksgiving...
Author: Martha Rose Shulman
Author: Nancy Harmon Jenkins
Author: Fred Ferretti
Author: Joan Nathan
Author: Robert Farrar Capon
Author: Molly O'Neill
Hold onto your chard stalks! Recently I came upon a recipe in a Provençal cookbook for a gratin made with chard stalks and celeriac. I used the combination for a purée, which I served at Thanksgiving...
Author: Martha Rose Shulman