Rich golden rich homemade chicken stock is the key to this dish. It is incredibly easy to make and begets a million meals.Read More
No sense getting a cold while enjoying your Staycation! Be happy and well!Read More
Rasam is the Indian culinary equivalent to chicken noodle soup - complete with curative powers. Having someone make it for you might just be one of the best things ever.Read More
Dana spotted a gorgeous vintage soapstone sink on Ebay - perfect for our kitchen renovation. She is genius at this stuff - has a nose like a truffle hound when it comes to all things fabulous and worthwhile. The sink is pretty pretty pretty - with a sweet grooved drainboard to boot. Now saving up my pennies. Food budget going lean and mean and oh golly MY FRIDGE IS CLEAN! Working this wholesome cheapo soup for all it is worth. Last ladlefull fried up into something akin to Bubble and Squeak. Going to get me that sink!Read More
Yesterday's frigid temperature inspired me to meet Plum at the school gate with hot soup in hand - an afternoon snack. She ate it all by the rapid happy spoonful. Proud mommy moment! So begins a week of nourishing soup recipes - a break from the weather in the form of a cup or bowl. We start with Borscht. This velvet puree radiates both warmth and goodness - grown up baby food at its best. Technically Borscht can be many things - from a beefy stew to a vegan broth. We split the difference - using a strong stock and seasoning with fresh horseradish because not only is the root KR's favorite - it clears the sinuses like no one's business.
A spring meal straight out of Mr McGregor's garden.Read More
My daughter Sophie complained the other day that I had served her this soup just last week. Nervy but correct! I make this recipe, or some variant of, all the time because it is everything you want/need a soup to be - economical, plentiful, and delicious. The soup lends itself to entertaining, yields fabulous leftovers - which can even be transformed into a hearty salad or school lunch. I have never tried frying up the remaining rice with a bit of soy and veg but reckon that would be good too.