The key ingredient in this simple and delicious soup is orzo. Orzo is the Italian word for barley, but names can be deceiving, because orzo is not a grain. And despite its rice shape, orzo is not rice, even though orzo is also known as risoni in Italy. Confused? Don’t be. Orzo is a pasta…
A Farmhouse Soup for Your Leftovers
Often at the end of the week, I have a few leftover ingredients in the fridge that I like to turn into soup: soup that I either freeze or keep in the fridge for the following week’s lunches. This particular soup reminds me of the soups my grandmother used to make on the farm. Most…
Pozole Is a Party of Colors, Flavors, and Textures
Loaded with flavor from spices and hominy, this variation of pozole becomes a meal-in-one, with chicken thighs standing in for pork. And I so enjoy the colorful melange of textures and flavors of this crowd-pleasing, Mexican-style stew. Hominy is always a key ingredient in any pozole. What is it? It’s field corn that has been…
Classic Vichyssoise
A wonderful way to elevate soups to party status is to play with garnishes. For me, vichyssoise, a creamy French potato and leek soup, is the ultimate canvas, as so many things are delicious with it. Chives are a standard topping, but I sometimes add a dollop of salmon caviar, or a spoonful of chutney,…
Celeriac Belongs in Soup
It’s a farmers market cliche that celeriac is good in soup. I hear it when folks inquire as to how to use this fragrant root. But I’ve never quite known what to do with that guidance. Add celeriac to my Campbell’s tomato soup? To a batch of clam chowder? To my ramen? All I’ve ever…
Sometimes Using up Your Fridge Contents Results in a Scrumptious Soup
I’m in the process of getting ready to put my house up for sale, which means I’m trying to bring less stuff into the house and use up what I have. This includes the food in the fridge, and right now I have a butternut squash, a few onions, carrots, potatoes, and some garlic—all the…
An Ode to Lentils
I don’t know why I overlook the humble lentil. These tiny legumes that resemble pancaked pebbles are often bypassed in my pantry, as I reach for grains and beans. When I finally do cook lentils, I remember how good they taste, how satisfying they are to eat, and how easy they are to prepare. Eminently…
A Taste of Chiang Mai: Khao Soi, Coconut-Curry Noodle Soup
Growing up in a small town in the Midwest, my only understanding of curry was the yellow powder in a standard issue wedding-gift spice rack. That powder originated in India, a combination of seasonings that were meant to travel well and mimic fresh curries. Many British returning to the British Isles from the then-colonized subcontinent…
A Fortifying Soup From the French Mountains
When cooking a pot of garbure, your ladle is your timer. Stick the ladle in the middle of the pot, and if it can stand upright on its own, the soup is ready. Hailing from the southwestern province of Gascony, just north of the Pyrenees mountains, garbure is a rustic soup consisting of a smoked…
Korean Bone Broth to Soothe the Soul
It’s 3 a.m. on a December’s night in 1997, and I’m sitting in Gammeeok, a cozy restaurant on 32nd Street, Koreatown in New York City. Despite the hour, the restaurant is buzzing, full of late-night revelers wanting a bit of sustenance after a long night of drinking. It’s bitterly cold outside, and I’m tucked into…
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