When local asparagus are filling tables and bins at the Farmers Market, here’s one of my favorite spring soups to make: an abstract painting in a bowl.
If you’ve time, make a homemade stock with the lower ends of the asparagus and the leek or scallion greens. Simply chop them up, combine with chopped carrot, celery, a bay leaf peppercorns and 8 cups of water; bring to a boil, then simmer 45 minutes. After straining, you should have the right amount of stock to make the soup.
The croutons are optional, but oh so wonderful soaked into the marvelous brew.
Hunkering down into the folds of winter, my body begs a slowing down, a turning inward, a respite from the frantic pace of December. The seasonal change also brings a change in what I’m craving–– at the moment, soul-nurturing meal-in-a-pot soups. Below, I’ve mapped together some of my well-tested global favorites. (For dozens more, check out the drop … Full recipe post »
Long before Steve Brill made hunting for wild foods a thing, since the dawn of our species we’ve been foraging our lands for edibles to survive. (In the eighties, Brill–aka, Wildman– began organizing foraging expeditions in Manhattan. Once he was slapped with a summons for making a meal from Central Park weeds. Minutes after his arraignment, … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...