Cream of butternut squash soup used to be a favorite appetizer that I’d order when it found its way to seasonal restaurant menus. So delicious! I don’t order it as much now, because I learned how easy it is to make at home.
Fresh Pasta from Scratch? Why Bother? Dried pasta is cheap and convenient, and you can certainly whip up really nice pasta dishes using dried pasta. So, why would you bother to make fresh pasta from scratch? For the love!
Split pea soup is my favorite way to use up a bit of leftover holiday ham. It doesn’t photograph very well, but it sure tastes good. Paired with some crusty bread, split pea soup is an ultra-comforting option for a chilly night.
While I’m not sure if this is authentically Tuscan, this soup is quick enough for a weekday meal, but tasty enough to be desirable any night of the week. A little bit of cured pork and Parmesan cheese provides a savory backbone to this comforting beans and greens soup.
Do you like roasted cauliflower? If not, have you actually tried roasted cauliflower? If so, transforming it into a creamy soup makes for a bowl of roasted comfort.
All credit for this technique goes to my favorite celebrity cooking scientist, J. Kenji Lopez-Alt. After giving this technique a try, I’ve never looked back. It’s how I cook short style dry pasta. Give it a try to see if it works for you.
I don’t have anything against a decent jarred tomato sauce from the grocery store, but you can make a much more special sauce if you make it from scratch. Especially if you use fresh tomatoes from the garden or farmers’ market. This article contains a few good recipes.
They do it in France! Take a lesson from the French. They know some things about cooking and eating.
Hummus is wonderful to start with, but heating it up somehow transforms it into something magical. It is a perfect, comforting complement to roasted vegetables.
One bunch of radishes, including their greens is perfectly proportioned to star in an 8-egg frittata. Cooking radishes softens their texture and accentuates their sweetness, perfect to pair in an egg dish. Including their spicy greens is a great complement in this root to leaf dish.
The French get it. The lovely greens that top your bunch of radishes, they’re delicious too. Soupe aux Fans de Radis is one way the French utilize them. You should definitely give it a try!
A little char on green beans adds a ton of flavor. Giving them that char, while cooking them through is an easy exercise in a skillet, if you know just a few tricks.
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