Weekends are a time to put things on the back burner. I mean that literally, of course. It’s a time to slowly melt a great pile of onions to sweet, sticky bliss, bubble a pot of marinara sauce, or make chicken stock for the sake of good cooking sometime else. Sometime less languid than the weekend.
What a chilly, rainy start to 2015 in New York. Yesterday found me stomping through the city in a sleeping bag-esque coat that collected flurries, hail, and splatters of freezing rain like moths around a flame. Alright, I guess the precipitation hit everyone else on the streets, too. But my fate seemed sealed toward making tomato soup when I got home–perhaps with toast, or grilled cheese.
If the fashion sensibility “peasant chic” were translated to food, this would be a runway highlight. It’s a melange of the penniless pantry, but manages to come out vibrant with flavor, and chock full of nutrition. A little funky, offbeat, and very magenta (is that an “in” color?), it’s what I call making the best of the least — and the cheapest — ingredients. It’s also filling enough for a one-dish dinner alone, but plop in a poached egg and … Read More
Join us at Jimmy’s No. 43 for a really warm charity event. The 1st annual NYC Souperama, to benefit Harbor Hope and the Fresh Air Fund, is going to be hot. What better way to escape the wintery mix of slush and snow than slurping up ladles of homemade soup, and craft beer? And, chefs are still welcome to sign up so get your stockpots out and throw in whatever’s leftover (my favorite thing to do on a winter weekend).
I was going to call this recipe “Kitchen Sink Soup,” since the standard household equipment is a common way of describing anything that could be anything in the way of food. Kitchen Sink pizza, salad, pasta — we’ve heard it before. But you know what? “Kitchen sink” just doesn’t conjure very appetizing images to me. I’ll admit something’s not right with my drain these days. It’s probably clogged up with all those random foods I’ve been tossing on pizzas.