Serious Eats - seriouseats.com

This recipe is pretty awesome. I made this using the liquid from rehydrating dried mushrooms I needed for another recipe and enough water to get to the 4 cups of stock called for. I also used shallots in place of the onion and substituted shiitake mushrooms for half the button mushrooms (ok, so I used the outline of the recipe as an excuse to clean out my freezer, pantry and fridge). I drizzled the sherry called for in the recipe over the individual servings in the bowls and added a small dollop of sour cream and a sprinkling of chives. This soup is totally going into the regular rotation!

Anthony Bourdain is an intelligent guy that cracks me up when in interviews, but his show bores me to death.

Giada's food sucks. It has no flavor! What the heck is AB thinking? Please get rid of Sandra Lee, I get a headache when I hear her speak. I feel like everyone is just repeating catch phrases that the other person said. We need ppl that actually know what they're saying. Bring back Mario, Emeril, Wolfgang Puck, hell even bring back Ready Set Cook!

@gabagool
The Barefoot Contessa was the name of the Hamptons gourmet food store that Ina bought years ago. Her husband spends his week at Yale and comes home on Fridays. Her friends are a little creepy, but so what!

Paula Deen is probably a decent home cook; she tells you that she isn't a chef ~ which is obvious to anyone who ever cooks anything that isn't loaded with butter, cream cheese and sour cream. And/or deep fried. That stunt with the Krispy Kreme donuts as the hamburger bun, still makes me gag a little. I do find her antics mildly amusing and sometimes grossly embarrassing

I love, love, love him and he is so spot on about FN. Ina and Giada can cook, but their new formats suck. Everything else on the network is horrible. Oh, except Alton Brown. Still love him

I discovered Bourdain not long ago and watch him every chance I get.
Finally someone real and who doesn't put on a mask to please a bunch of Producers who think they know what the People want to see and hear.
I loved that he would smoke on camera it makes me feel all warm and fuzzy inside.Although I'll miss scenes like Anthony riding a bike in China and stopping because he's tired and out of breath and needing a cigarette break.But hopefully him quitting means he'll be with us a very long time.

Thanks Anthony your the best thing on TV!!!!

A bit of lemon juice and healthy sprinkling of salt right before serving goes a long way in this recipe.

In defense of Sandra Lee: Her style of cooking fills a need. Not everyone in the US is a gourmand, who aspires to perfect the making of scratch puff pastry, clarify their own chicken stock using egg whites and shells, or make their own demi glace using 25 lbs. of beef bones. Many of the cooks in the US are kids who cook for self preservation, because mom and dad work, or mom simply hates to cook and they loathe the thought of another night of Mack and Cheese. I have no problem with Giada, Paula, Mario, Bobby, or the erstwhile Emeril. I've gotten good ideas from all of them. I have been using a Wolfgang Puck roast turkey recipe, from one of his old shows, for years. Unfortunately, RichardCrystal is correct. The Food Network is no longer about food; the shows are about personality and providing entertainment. The Food Network SHOULD air shows that appeal to a variety of cooking levels, and pocket books. Alas, today, in their effort to make everything appear effortless, the Food Network has dummed everything down to the most basic of levels, leaving serious cooks to hunger (excuse the pun) for shows that are more substantial. Despite its shortcomings, I do watch. Michael Chiarello is a personal favorite and watching Cat Cora lay waste to opponents in Kitchen Stadium is an event not to be missed. And despite her plebian affectation, Rachel Ray is the one to watch if you want to make something that is tasty and uncomplicated. One of her ideas, serving crudités’ in a flower pot, was a terrific inspiration. I served a simple spaghetti meal to some friends and served everyone’s individual antipasto/crudités in a clay flower pot. It made for a most charming presentation. I just wish the Food Network would give us less “Paula’s Party” and more of Wolfgang Puck.

This recipe was as advertised: (1) delicious and (2) dimple to make.

I made this recipe "as is" but with one major alteration. I sauteed the mushrooms and onions until they were *very* browned (like Pastor Ryan's Mushrooms at Pioneer Woman's blog). This alteration added a noticeable depth of flavor to the original recipe. It also darkened the color, so keep that in mind if that's a consideration.

Half walnuts, half hazelnuts. I think the next time I make this that I'll leave the nuts a bit more coarse than the "paste" that's called for. I'm sensitive to garlic and used one clove for the whole recipe--came out delicious, and was a good call.

Anyone up for the 1000 pasta gram challenge?

1 lb pasta = 6 people, at our house. 3 of them are children, but still...

Did half walnuts, cashews, bit of almond to top it. No fresh herbs. This one's going in the regular rotation.

And yeah, 1 lb = 2 people over here, but I don't mind leftover pasta at all. Eaten cold, in fact.

@justin386

I'm gobsmacked! I cook 1.5 to 2 ounces per person!