It wouldn’t really be a soup if it were only one ingredient, right? That’s the thinking behind this weekend concoction where I deposed my growing stash of random root vegetables into a not-strictly-root-vegetable soup. By definition, soup is a mingling of stuff in liquid form, often creating a harmony of flavors that tickle your tastebuds as it soothes your soul. So do your kitchen a cleaning with this approach to your next winter soup.
They’re made of pork, but these meatballs are nicknamed “Lion’s Head” in Shanghainese cuisine, because they’re usually made in gigantic proportions. Larger than a baseball, that is. But I was going to a holiday party — and I had just been to a holiday party — where bite-sized morsels were precursory. So I shrank the homestyle comfort food to size. That doesn’t mean they’re any less delicious, though.
Congee, like fried rice, is an essential leftovers vehicle. This soupy sister-meal can incorporate bits of whatever you have on hand—and the week after Thanksgiving is prime time for having somesuch cooked delicacies on hand indeed. No matter what your cravings were for that last Thursday in November, they’re sure to be quite different now, a few days past the holiday, with leftovers to burn in the fridge still. (Especially if you’re fond of collecting others’ leftovers, too, like #Dukarcass.)
Sometimes I like to teeter on the edge of super-precious, frou-frou-looking preparations. But there’s always something that pulls me back. They’re all going to laugh at you!—I watched Carrie again recently (on Halloween, to be sure), and that crazy lil warning from Carrie’s mom is surprisingly fitting in many circumstances. Did you spill too much over social media? Put on something weird to wear? Or, did you garnish food unnecessarily and felt frivolous afterward? No, they may not pour a bucket of … Read More
We get all worked up about winter squashes when fall comes around. I get it: they’re shiny and new. But actually, you should be more excited about brassicas in the fall; winter squashes will be here to stay for a while, stored easily all winter long. But fall weather also brings us brassicas—broccoli, cauliflower, cabbages, kale, Brussels sprouts and those spiky romanesco things—and we will not be seeing them for very long after this. It’s our last dance with them … Read More
I know what you’re thinking. Green beans cooked well past crisp-tender is unideal; their sodden, saggy skins remind you of bad leftovers and TV dinners, an accident, not something you would set out to make. Yet though they might not snap in that satisfying way, slow-simmered green beans retain an impressive structure, plumped with juice and fat from olive oil, and all the flavors therein, transforming into something very different, but still mildly sweet. And in case I’m not waxing poetic … Read More
When the farmers market still looks like summer but the air starts to feel like fall (and I absolutely love it when and if this happens), it’s a good time to make a slow-simmered vegetable curry. We’re not quite in winter squash season, and lord knows we make all sorts of wintery stews with those. And roots? They can wait in the ground for now. So let’s enjoy the harvest’s final hurrahs of a certain nightshade that must be cooked … Read More
There’s something uniquely appealing about this omelet—so much so, that it’s quite the phenomenal street food in Taiwan. It’s a singular kind of dish that’s uniquely appreciated there (if they were to have a “uniquely popular” map on the topic, I’d put money down that this dish would be the one to beat in Taiwan). But I don’t think I could call this version, which I made at a sleepy Connecticut shore town with family, a “Taiwanese oyster omelet.” That’s because I missed a … Read More
Having juicy, red tomatoes at the peak of summer ripeness is a question of integrity (yours, not theirs, which is pristine): Do we adulterate these fine specimen by adding other flavors and ingredients, which may make them seem less-than or tagalong, or do we seize upon the day to celebrate only the virtues of a very good thing while we still can? I wonder if people indicted in the #AshleyMadison hack are pondering their initial choices when they decided to vacation from their spouses for a gutsy adventure with … Read More
The first cream of X soup (or “bisque”) I ever fell in love with was cauliflower. My mom and I ordered it at a diner in New Jersey once when I was little; we ate the whole cup full and had to order another (should have gotten the bowl). That creamy, white velouté was something exotic to both of us, I think, but mild and unassuming at the same time. I found an appreciation for dairy, which my young palate had been … Read More