Not just celery root (or celeriac), not just celery (stalks), but all-parts-of-celery soup — from soup to nuts, as they say. Okay, there’s actually no nuts in this soup. (Why do they say this?)
I never regret buying lots of carrots. They’re great for snacking, for roasting as an elegant side dish, and they’re entirely soup-worthy as well. Bonus points for staying crisp quite a while in the fridge. But as much as carrots play a quintessential role in a mirepoix, the basis for so many soups, I’ve never seen them quite fit to play the starring role in one. Carrot ginger? Just not quite enticing enough, sorry. But if we’re going with a … Read More
I’m not sure why tomatillos aren’t as popular as tomatoes. They’re as easy to grow as tomatoes, and they’re even covered with a natural, papery husk to prevent bruising or the need to even rinse dirt off. Yet tomatillos haven’t been integrated into cuisines outside of Latin America. Nope, I can’t think of one example — too bad. Because my favorite advantage about tomatillos versus tomatoes is their intense tanginess, and thick, jammy consistency when cooked. So I’m using them … Read More
It’s too hot to eat hot soup, but cold soups might benefit from a certain sort of heat. That’s what I figured when I set out to make a smooth, creamy puree of shelled English peas. Chilled soup is a great fix for a hot summer day–light and refreshing yet satisfyingly tasty. Then I recalled the taste of another favorite application for peas: those crunchy, wasabi-glazed snacks.
Part of this recipe is applicable to any time of year, in any part of the world you live, and it’s great to eat for any meal. The other part of this recipe involves a specific ingredient that’s not conventionally harvested, and only exists at a specific time in a plant’s life cycle. Combined, the earthy, savory and hearty element (chickpea stew) complements the youthful, bouncy and springlike element (flowering greens) for a fully satisfying, complete meal. Yes, a meal … Read More
There are two ways to prepare squid (aka calamari) with succulent results: very quickly, as in searing, grilling, or flash-frying; or very long, as in braising, stewing, or slow-roasting. Anywhere in between will yield rubbery, rigid bands like undercooked cartilage. I went with the latter preparation for this late-winter, almost-springlike, one-seafood stew. It could be plopped on top of pasta, or sopped up with pieces of bread. Tentacles had never been more tender.
Nutty, buttery, sweet, earthy — sunchokes are a singular tuber that is best when focused on alone. Like a fine wine that ought not be paired with red meats or aged cheeses, this one is delicate enough to miss the nuances of if you blink — and that would be a shame. So I thought I’d showcase its true colors in a velvety-smooth, simple soup.
When the raindrops of storm Nemo turned to icy sleet, then light, puffy snow at an increasing speed, I knew that it was the perfect time to hole up in the kitchen and cook something good. I was expecting a long, drawn-out affair once I’d decided on kimchi jigae, a homestyle Korean dish. This versatile stew features kimchi in a bubbling pot with great hunks of tofu, often soft mounds of potatoes, sometimes mushrooms, sometimes eggs, and it’s usually simmered … Read More
And lots of garlic. And slowly cooked, finely chopped carrots, onions, green olives and cured sausage — oh my! This stew was so terribly satisfying on a cold winter night. I’ve eaten it (with a poached egg) for breakfast every morning since, too. I really wish I had more for tomorrow’s, and may start one anew.