Somehow winter passed, and I didn’t make a single pot of tomato soup. Somehow spring arrived, and six inches of snow still covers my lawn. I’m craving rhubarb (cooking with it a little, too), but living on beans and bread; still making soup all the time. Here’s the latest: creamy tomato soup...
My neighbor Sandra—of Pasta Puttanesca and Moosewood Tomato Salsa lore—recently introduced me to another keeper: COOKIE + Kate’s lentil soup, a popular vegan recipe, which Sandra confesses she makes with chicken stock. I love Sandra. After devouring the quart of soup she brought to us during...
A little over three years ago, I took a class at a local restaurant, Tara Kitchen, which sent me on a Moroccan-cooking bender: I stocked my pantry with ras-el-hanout and harissa, made a batch (two actually) of preserved lemons, then used them to make a tagine with chicken, green olives, and...
A little over a year ago, my neighbor introduced me to The New Basics Puttanesca, a sauce made entirely from pantry ingredients: a can of plum tomatoes, a (whole!) tin of anchovies, a (whole!) jar of capers. After everything—there’s garlic, olive oil, and olives in there, too—simmers together...
I first read about baking with sprouted grains several years ago in Chad Robertson’s Tartine Book No. 3, which offers a how-to sprouting guide and explains why we would want to do this in the first place: Sprouting grains before mixing them into dough or milling them into flour makes them not...
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