Chicken soup simmered with garlic, parsley, and onions is the epitome of Jewish comfort food. Here’s Jewish cooking expert Leah Koenig’s simple classic.
Kosher salt and freshly ground black pepper
Want to up the ante (and the protein) on any grilled cheese? Add an egg. This is a fast and hearty breakfast sandwich that will definitely keep you satiated until lunch.
Laurie McNamara’s recipe for Tomato, Spinach and Parmesan Baked Eggs goes down in Food Schmooze® history as the best baked egg dish we’ve ever tasted. Easy, delicious, and SO being served at every brunch we host from here on out.
It’s a touch of almond butter in this warmly-spiced vegetarian soup from Saveur Soups and Stews that makes your taste buds do a double take.
When we talked about this recipe from Saveur’s Soups and Stews on the show, of course, the word we used over and over was umami. Mushroom lovers, rejoice: there are three forms of mushrooms in this soup: fresh, dried, and panfried.
It’s a mouth-watering dish…Chicken Stew, Cuban-Style, as taught by Cuba’s legendary cook, Nitza Villapol, a woman devoted to delicious, healthy and affordable. This recipe from Saveur’s Soups and Stews, has the flavor profile that makes a variety of Cuban dishes irresistible — fresh lime juice, fresh orange juice, chicken, garlic, white wine, potatoes, olives and […]