This savory and sweet soup can be served at any temperature, but it’s excellent chilled. Immersion or “stick” blenders are great for soup because you can plunge them directly into the pot. Hot soup can create a vacuum in conventional blenders, so if you use one, let the … [Read more...] about Recipe: Carrot and rosemary soup
Recipes
Friday Reads: Why food still matters
If I told you Mark Bittman visited Seattle Wednesday to complain to a packed auditorium about the prevalence of UFOs in America, you'd probably think the food writer had gone batty. But Bittman wasn't bemoaning spaceships or alien invaders. He was talking about unidentifiable … [Read more...] about Friday Reads: Why food still matters
Recipe: Easy Fresh Tomato Sauce
Be sure to have all the ingredients ready before starting the sauce. It’s ready more quickly than you expect. Good tasting fresh tomatoes make all the difference here; cherry tomatoes work especially well and just need to be cut in half. Makes enough sauce for about four- to … [Read more...] about Recipe: Easy Fresh Tomato Sauce
Recipe: Mushroom-crusted Steak with Sauce
Boeuf en croûte champignons avec sauce vin rouge Mushroom crusted steaks with red wine sauce This classic red wine sauce can accompany any kind of red meat. Trim extra fat or sinew off the meat to use as the basis of the sauce or toss in a few pieces of stew meat. I use a mix of … [Read more...] about Recipe: Mushroom-crusted Steak with Sauce
M.F.K. Fisher’s The Art of Eating
We start the list with The Art of Eating, a sampling of collected works by M.F.K. Fisher. The book includes Serve It Forth, Consider the Oyster, How to Cook a Wolf, The Gastronomical Me and An Alphabet for Gourmets. Generally considered one of the best food writers of all time, … [Read more...] about M.F.K. Fisher’s The Art of Eating
