From Faith: It was a bitter cold afternoon, and I was testing recipes at Orient Point on the North Fork of Long Island. Because the house is situated high on a bluff overlooking Long Island Sound and across the pond from Old Saybrook, Conn., the wind was howling. This was soup weather, only I didn’t want […]
Senior Contributor Chris Prosperi has reinvented Pho, the Vietnamese soup, enabling us to use supermarket ingredients to make this satisfying broth filled with good things. Pho is so beloved that Pho restaurants are popping up all over our region, including one that Chris says is among the best in the country…Pho Ethan in Wallingford, Conn. […]
Gale Gand’s watermelon gazpacho is perfect for a summer lunch, or an appetizer served at a party. This colorful, refreshing, cold soup has a wonderful texture. Don’t be afraid to substitute and experiment with your favorite fruits and veggies.
My head snapped around at the idea of blending Middle Eastern and Mediterranean flavors. That’s what Einat Admony does in her cookbook,Balaboosta. And there is nothing like her “Not So Jewish Chicken Soup,” as she calls it. (Admony has a mixed Israeli heritage, Persian and Yemenite.) Because I’m a believer in layering flavors, especially in […]
This soup is traditionally made with chicken stock, but here I used miso (fermented soybean paste) to give an intense flavor. Miso is like a vegetarian bouillon. Different types of miso range in strength and color Light ones are young and mild, while darker misos, which have been aged longer, are saltier, richer, and more […]