Everything but the carbs in this delightful riff on lasagna that combines eggplant, ricotta, mozzarella and a hearty tomato sauce with or without… by TheMoscovore on Wednesday, October 17, 2012
A hearty vegetable soup with a fusion of flavors, in a rich tomato-based broth and topped with vibrant green pesto. by TheMoscovore on Wednesday, October 17, 2012
4.27 / 5 Stars | 9 Reviews
by Naomi
“Sweet, sticky rice cake squares are dipped in soy sauce and wrapped in strips of dried seaweed to make a delectable Japanese treat.”
My favorite soups are all, without question, the ones that come out of impromptu improvisation. I think soup, as a dish, is better suited to experimentation and discovery than any other, perhaps because the basic technique of making a soup is so simple and intuitive. It lets the improvisational cook follow her whim (I’ve a craving for sausage…), building flavor in seemingly strange ways (let’s have some lemon here!), using up pantry leftovers (hi there, half-empty can of beans…) and bringing it all together in one wholly satisfying yet personal dish.
That’s how this soup happened. And even though it was built from my own idiosyncrasies, it turned out too good not to share (if I do say so myself!).
For the last month or so, my cookbook had been on a boat, an image which delighted me to no end. I pictured it heading to a dock at the edge of a continent, like Arya at the end of Book 3 of Game of Thrones, and hoping that someone would give it passage. I imagined it splashing through waters rough and calm on a long journey, like the one depicted in Lost and Found. And then I imagined it arriving at the shipping docks, unloaded by the likes of handsome Nick Sobotka in Season 2 of The Wire (er, hopefully under happier circumstances), its container being fitted to trucks or rail cars and heading to a warehouse where it would tap its feet impatiently until October 30th arrived and it could finally come out and see you.
And now you know the truth: the inside of my head mostly looks like pages from picture books and scenes from HBO. I don’t know how I hid it so long.
The first printing did indeed arrive at a warehouse in Maryland last week, but lest you think authorship has any privileges, I have seen but three copies of the book, one that I was allowed to hold briefly on QVC, one that was quickly snatched up by my parents, and a third one disappeared at my husband’s office for a while. The good news is, nobody hates it. The bad news is, people are kind of mad at me. “When did you make this and why didn’t we get any?” they ask and oh man, scrambling for answers is getting uncomfortable. My husband asked me this about a vegetarian taco dish that the babysitter and I completely inhaled the second I got the photo I needed, and decided to keep this information to ourselves. (Soo busted.) There’s a potato salad I didn’t share at all, just tucked away in the fridge and had for lunch for a perfect few days. (I’m not sorry.) And the giant pancake? Well, it’s not my fault that the toddler was too smart to share it all eight times I made it for him for breakfast.
… Read the rest of pancetta, white bean and chard pot pies on smittenkitchen.com
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4.75 / 5 Stars | 3 Reviews
by Mike F
“Hot, spicy, and sweet – this mango salsa made with fresh cilantro and habanero peppers is great with fish or chops, or just with chips.”
Black puy lentils are combined with ginger and garlic in this satisfying salad that pairs well with lamb and game. by Guest on Monday, October 15, 2012
A simple yet delicious classic bread stuffing! by Guest on Monday, October 15, 2012
