Chris couldn’t resist pulling out one of his many slow cookers when he found a mixed bag of soup beans… 16 varieties in one bag. The directions are easy: Cook the beans, chop some veggies, mix the dressing, and toss.
We’ve heard a lot from friends about contributor Alex Province’s gazpacho, a recipe he traces back through generations of his family in Spain. It’s a winner, the real deal, featuring ripe tomatoes, extra virgin olive oil, garlic, and salt all combined in a simple blender (or food processor). Use the best tomatoes you can get […]
Potatoes, not bread, thicken this innovative winter gazpacho inspired by Alex Province’s Spanish grandfather.
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.