This week, we’re gearing up for a potential snowstorm in the Northeast by pairing a creamy tomato soup — an iconic soup if there ever was one — with today’s grilled cheese options. Another seasonal soup, we also have borscht beefed up with beans that’s bright tasting — with a color that can’t be beat. And finally, there’s a favorite of mine, ribollita, a hearty Tuscan vegetable and bean stew served over a giant crouton.
Makes: 4 servings
Time: 45 minutes
With my election anxiety diminishing, thoughts turn toward pandemic life during the upcoming winter. My daughters will continue with online school and it’s likely to be a season spent mostly at home. While we remain committed to helping our favorite local restaurants survive by getting take-out about once a week, like many people, I continue to see a whole lot of home cooking on the horizon.
While I appreciate that the pandemic has offered us opportunities to become a better cook, there are no signs it’s ending soon. …
Before we get to cabbage (I know… the anticipation), I wanted to let you know that on Tuesday, November 10, from 4 p.m. to 5 p.m. EST I’ll be doing a live (virtual) event all about Thanksgiving 2020. The event is a collaboration with Knowable — the company that just launched my audiocourse, How To Eat Now — and will hopefully be both fun and useful. We’ll talk about the unique challenges of Thanksgiving in 2020, how to de-stress the holiday in this unprecedentedly stressful year, how to shop, cook, host, etc. Anyone in the audience can ask me whatever…
When people ask me about the best thing I learned in Italian culinary school, I’m tempted to hit ’em with a showstopper — like the beef-tongue ravioli with carrot-ginger sauce or the seared scallops with a quintet of vegetable purées. Those were great, but if I’m being honest, the thing I’m most happy to have learned is much more practical for daily cooking: The sheer number of pasta sauces that are astoundingly delicious without meat or even cheese.
The secret? Combining ample extra-virgin olive oil and salt with one of five “bases,” which can be greens, nuts, greens and nuts…
On September 21, Isa Chandra Moskowitz dropped an earnest note into the rotten narcotic of election-season Twitter: “Hey journalists, I have a really good story about a restaurant that stayed in business during covid by doing a cookzine and switching to a delivery friendly menu. Pls reach out. Oh ps it’s my restaurant.”
Effective. I DM’ed her.
Moskowitz, the vegan cookbook author, chef, and restaurateur, was tweeting from Omaha, Nebraska, where she opened her first restaurant, Modern Love, in 2014. …
Over the years, tofu converts have told me that soup was their gateway preparation.
And it’s no wonder: All the things you think you don’t like about bean curd — its blandness and spongy texture — can be advantageous in a flavorful bubbling brew.
In this soup, tofu is a main ingredient, but fear not. Because tofu soaks up seasonings, it’s perfect for adding heft and texture to soup without changing the flavor much. Here, tofu is paired with kimchi, a key component of many Korean soups.
Makes: 4 servings
Time: 25 minutes
These burgers are excellent served on a bun with the usual fixings, no matter which bean you use, but I will say that black beans give the best possible result. If you start with well-seasoned cooked-by-you beans, the results are even better. If you like, replace the oats with rolled rye or wheat. Like almost all veggie burgers, these hold together better if you refrigerate before cooking.
Makes: 4–8 servings
Time: 30–40 minutes, plus chilling time
I roast peppers of all colors, and a combination is absolutely gorgeous. Sometimes chiles even find their way into the mix. Since red, yellow, purple, and orange peppers are fully ripe, they’re sweeter than green, which is the color of all immature peppers. Green peppers have their own distinctive, more herbaceous taste. The goal is to blacken the skin; it doesn’t matter how you get there. Some people even do them one or two at a time over an open stovetop flame. The only real work is peeling. …
Whether we’re looking for the best way to freeze summer vegetables or how to navigate dining out with an over-orderer, writer Molly Watson brings a lot to the table. She has worked for decades as a food writer and editor, has a Ph.D. in history, and she looks at everything through the sensible, practical lens of somebody raised in the Midwest.
The “recipes” here — a few of which take some artistic license with the term “gazpacho” — amount to little more than lists of ingredients and quantities because the method doesn’t bear repeating 12 times: Combine everything in a blender or food processor, process to your desired texture, chill in the refrigerator if you like, garnish, and eat. These will each serve four.
For a completely smooth soup, turn on the machine and let it run. If you prefer some chunks, pulse the machine — this works best with a food processor; or, if you’re a stickler for precision, purée…
Food from every angle: From Medium x Mark Bittman