'Stephanie Izard' on Serious Eats

Stephanie Izard's Tomato-Apple Soup

This recipe from Stephanie Izard is among the best tomato soups I've ever made. The secret is not only to use apples, which help thicken the soup give it some body, but also to skip the stock and use apple cider instead. Along with white wine, it adds acidity and sweetness, which are also the best qualities in a good tomato. A hit of sambal paste (a vinegary, chile condiment) gives it a tantalizing kick. The result is an intense base of flavor, rich and satisfying. More

Apple-Pork Ragu with Orecchiette

Whenever I think about pork and apples, my mind usually imagines inch-thick chops with cooked apples along the side. (Hey, it's not a bad thought.) But this pair can also combine in other interesting ways. That's the lesson I learned form this recipe in Stephanie Izard's Girl in the Kitchen, which spruces up a quick ragu with browned bits of pork and loads of sliced Honeycrisp apples. The result is surprisingly light and relatively easy to put together. More

More Posts