Here is a fall version of our favorite Italian vegetable soup. Of course, you can make substitutions based on what you find at the market. Try onions instead of shallots, parsnips instead of carrots, chard instead of collards or potatoes instead of butternut squash.
November 30. 2016 | | 0 comments
While most of us are familiar with the classic Spanish red gazpacho, the white version with almonds and grapes is equally authentic. It is cool, smooth and creamy, despite having no dairy, and it’s very refreshing on a hot day.
July 30. 2015 | | 0 comments
Soba noodles are Japanese buckwheat noodles and can be found in gourmet grocery stores or in Asian markets. This recipe uses the Chard and Woodland Mushrooms and Poached Egg recipes from our Winter 2013 issue to create a satisfying bowl of hot, tasty broth, vegetables and noodles topped with a poached egg. This is not
May 01. 2014 | | 0 comments
From “Two Spring Plants: Sorrel and Rhubarb” by Deborah Madison, Spring 2011 Makes about 1 quart Inspired by a recipe of Elizabeth David’s, which called only for lentils, sorrel and cream, I have never been able to resist adding red onion, a bay leaf and sometimes a mirepoix. But even with these additions, this is
October 25. 2011 | | 0 comments
From “Seasonal Recipes” Fall 2009 Makes 6–8 servings When the butternut squash are in season and plentiful, it also happens to be soup time. Roasting butternut squash in the skin brings out its flavor and makes it easy to scoop out the flesh. This soup can easily adapt to vegetarian or vegan diets by replacing
December 31. 2009 | | 0 comments