Entries tagged with 'soups'
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Note: Lee Zalben, a.k.a. "the Peanut Butter Guy" is the creator of the Peanut Butter & Co., a New York sandwich shop with a national line of nut butters. Every week he chimes in with some nuttiness. [Photograph: Lee Zalben] Peanut Butter and Pumpkin Soup View the complete recipe here >> Peanut butter and pumpkin. The two sound nice together in theory, but how do they taste? I've made peanut butter pumpkin pies and a peanut-pumpkin seed brittle before—both of which were delicious. Everyone always expects The Peanut Butter Guy to have some kind of peanut-inspired dish on his holiday table. This year I wanted to try to steer things in a more savory direction so I thought about soup....
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Note: Read part 1 from Tam for the phở recipe and other tips. [Above photograph: Robyn Lee / Other photographs: Chichi Wang] It's impossible to keep phở a secret, Tam informed me. Such was the start of our phở get-together. She arrived at my apartment lugging a backpack crammed with gallons of phở broth, chunks of deboned oxtail, and little jars of fish sauce. Neatly sorted packets of noodles, bean sprouts, and mint completed the ensemble. If she'd brought a portable stove, she could've set up shop on my curb. Defatting the broth. Unlike Tam, I didn't grow up eating phở. My education of the broth began in Vietnamese noodle joints, where bowls of noodles are assembled and slapped onto...
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"Pumpkin pie in soup form? Should I sprinkle it with graham cracker crumbs instead of croutons?" [Photographs: Lucy Baker] Forget candy corn, fun-size Snickers bars, and caramel apples. What I really look forward to every October is the pumpkin. As soon as the leaves start turning, it seems like every coffee shop, craft brewery, and gourmet purveyor goes gourd-happy, offering up everything from lattes and ales to bundt cakes and whoopie pies flavored with the sunset-hued squash. Happily, for the next month I will be reviewing a host of festive foods that are easy to prepare at home using the season's best pumpkin mixes. Maggie & Mary's, a Minnesota-based specialty food company, has an inviting website, dotted with black-and-white snapshots...
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[Flickr: ulteriorepicure] The concept of a steamy bowl of soup for breakfast is common in many cultures, specifically in Hong Kong where it involves the combination of soft elbow noodles with salty ham strips in a light broth. As Ulterior Epicure points out after enjoying some recently, it's a good example of Hong Kong food since it adapts Western foods (macaroni and ham) to fit Chinese cuisine (a hot broth soup in the morning). Some even suggest throwing frozen green peas into the mix. Are you a fan of breakfast soups?...
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In the past several weeks I've had very bad luck with ordering food for delivery. As a New Yorker, this is particularly distressing, as we tend to order takeout more frequently than we turn on our own stoves. It all started with a grilled chicken salad: I asked for the balsamic vinaigrette on the side, it arrived soused in a dressing so thick it bordered on mayonnaise. I practically had to spoon through it just to find the lettuce. Then, I got a falafel platter with ho-hum hummus instead of the babaganoush I had been craving. Finally—and this was the worst of all—my sashimi entree arrived all by its lonesome, without the miso soup. I have no problem sending...
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Last month I visited Seoul, South Korea, Here's a look at something I ate from my trip. For more, check out the rest of my Snapshots from South Korea. "This is it," Rob said while pointing to a window full of bubbling mini-cauldrons of stew on top of a gas range. My eyes grew wide. Some girls are enticed by windows full of jewelry or shoes; I'm all about the seething pots of stew. Or rather, I'm all about the single-dish restaurants. Ddukbaegi Jip, or Hot Pot/Stew House, is the haven of stew that stood before us. This small, homey restaurant only serves four items: boiled snails with doenjang (fermented soybean paste), doenjang jjigae (fermented soybean soup), soondubu (soft tofu...
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Tired of only adding tofu and wakame seaweed to your miso soup? Try something new after reading Harris Salat's latest post on The Japanese Food Report, in which he lists 54 miso soup combinations, including ingredients such as daikon, onion, eggplant, and kabocha. These suggestions are part of his "Miso Soup Project," which asks friends in Japan to share their favorite miso soup combinations. This first installment comes from friends in Niigata. Related Old-School Miso Soup, Everything You Ever Wanted to Know Dinner Tonight: Miso Soup 101 Cook the Book: Miso Soup with Fennel and Ginger...
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This cream of tomato sauce from Christina, of Doesn't TaZte Like Chicken, is a supremely rich reduction inspired by Heston Blumenthal's bolognese recipe. Christina's two secrets here are cream and reduction, leading to a thick and intense flavor. The sauce is reduced twice, so it takes a bit of time. It's probably best to save this recipe for a lazy afternoon. The color of the gorgeous sauce practically screams, "Eat me, it's freezing outside!" Paired with a copious amount of red wine, you'll be thanking me....
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Along with gourmet cheeses, fine wines, and heritage meats, I've recently had to cut back on my consumption of wild mushrooms. In these trying economic times I simply can't justify spending a lot of money on fancy porcinis and chanterelles. This is unfortunate because in the winter months there is nothing I love more than a warming bowl of mushroom soup. That's why I couldn’t wait to try FungusAmongUs Smoked Oyster Mushroom Chowder. At just $5.95 it promised four hearty, organic servings in only 20 minutes....
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This vibrant soup from Rita of Pink Bites is a sight for sore eyes. The bright collard greens swirl in a base of olive oil, water, and potatoes to make a simple, cheap, and filling dish. Collard greens are full of vitamin A and are a good source of zinc. Seriously, I feel healthier just looking at this soup. Portuguese in origin, caldo verde simply means "green broth," and so it is. Add some sausage if you'd like something a bit heartier, but a nub of toasted bread works well too....
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