White Bean, Kale & Bacon Soup
More beans! And finally on to some big beans. Yes, they take a bit more preparation than lentils, and you have to remember to soak them ahead of time, and they take a long time to cook. But if you can get past the long cooking time big beans have some great culinary assets. For...
Roasted Beet Borscht with Dill-Pickled Apples
Sometimes I start working on a recipe with one thing in mind, and then get completely sidetracked by some curiousity that had nothing to do with the original concept. With borscht: it was the color. I really, truly had not started this recipe with the intention of making the most garish soup on the planet…....
Vegetable Broth
Often the trimmings from vegetables are removed because they have a different texture. Some of these trimmings are perfectly edible (potato and carrot peels) while others are too fibrous to eat by themselves (leek leaves and parmesan cheese rinds). Either way these scraps can be used to make a wholesome, tasty broth. Broth is made...
Carrot Soup
I must have had dozens of carrot soups. Perhaps it is not encouraging that I distinctly can’t remember any of them. Carrots seemed like a rather obvious choice for a penny stretching dish. Though they are readily available and uniformly cheap, they can also be mediocre and forgettable. I’ve been playing around with a couple...
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