dinner on the table every night
Ever since discovering egg drop soup at a Chinese restaurant with her grandparents, my daughter has been pestering me to make it. This will be the ideal occasion. She also loves mushrooms and we have some, so I’ll put them in as well.… Continue reading →
The Scenario:
It is miserably cold and rainy.
I’ve made some soup but need something satisfying to accompany it.
I’d love fish, but the reasonable seafood options around here aren’t affordable for a weeknight meal.
I’ve got a homemade loaf of bread.
The Solution: Soup, Sandwiches and a Salad… Continue reading →
Here is a very easy and simple lentil soup that is nonetheless very satisfying, and has a flavor that is greater than the sum of its parts. If you use red lentils, expect to cook the soup for about 1 hour to achieve something decent, and 2-3 hours for something great.… Continue reading →
It was Halloween, and we were all sick. We needed something quick, invigorating and comforting. I wanted garlic and ginger and spice. This soup did the trick remarkably well.… Continue reading →
It’s getting colder, soup will be good tonight. My mother-in-law left us with some dried mushrooms from the Russian countryside that I’d like to use. I’ll make a Japanese-style broth with them—they have a delicate flavor so I don’t want to overwhelm them.… Continue reading →
Dashi is a Japanese broth made with konbu, which is dried kelp, and katsuo-bushi, the flakes of dried fish (bonito). The broth is light yet deeply flavorful, giving the essence of the sea to anything made with it.… Continue reading →
I made Shchi, a Russian cabbage soup, before an odd spell of warm weather a few days ago, but today is cold and rainy and therefore perfect for soup. My toddler will not eat the soup, so I will round out the meal in an eastern European fashion with buttery egg noodles and mushrooms, plus… Continue reading →