Chilled Potato, Leek and Parsnip Soup with Asparagus

Recipes are a lot more flexible than you may think. Soups are especially welcome to additional ingredients, adaptable to changing seasons, and open to subtractions in the case of allergy or just preference. I’m of the opinion that in most cases, a recipe is a mere guideline for a certain idea rather than a strict set of instructions. And as such, I usually don’t follow them too closely. But to indulge one early-morning’s random obsessions about vichyssoise, I cracked open Julia Child’s Mastering … Read More

Potato Leek Soup with Salmon and Spinach

I know most people don’t have an extra piece of fresh salmon sitting around, leftover, too often. I don’t either. But oh, when you do have some leftover salmon, life is good. You need to get yourself into this situation more often. Let me help you finagle the way in.

Puntarelle with Smoked Trout and Frizzled Leeks

A distinctive, crisp, and very bitter green, puntarelle is a real sign that fall has arrived. This member of the chicory family is typically harvested in fall through the winter, although it’s widely eaten fresh, in salads. If you’re not quite ready to fully embrace the food of this chilly season yet, then a refreshing salad–with a unique, seasonal ingredient–is a great compromise.