Results tagged soup from David Lebovitz

Tough times call for looking at everything in the kitchen as a potential source of food. I’ve been saving the breadcrumbs on my cutting board and scraping them into pots of soup. I parsimoniously scrutinize every egg I use, counting how many I might need for any upcoming baking projects. Fresh lettuce has become a precious commodity as I’m trying to only to go food…

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When the virus hit, I’m pretty sure the first thing people didn’t think about stocking up on was cabbage. I only saw the empty shelves of pasta, rice, and toilet paper from photos posted online, taken in the U.S., but I didn’t seen any pictures of the empty cabbage bins. I’ve loved cabbage for a long time, and even my mother shredded red cabbage to…

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Pozole

I’m one of those people that doesn’t order soup when I go out to eat. I guess I feel like soup is something that I should be eating at home. While words like “comfort food” and “nourishing” are easy-to-reach descriptions to attach to soup, I try not to overthink it. It just seems like home is the right place to be, to spoon up a…

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Soup is something I never order in a restaurant. I never really knew why it didn’t appeal to me, but making this one make me realize that it’s because soup is something I can easily make at home. Even if you’re not someone who considers yourself a cook, a simple Celery Root Soup or Potato Leek Soup with just a few ingredients simmered up and blended…

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I’m not sure if I just returned from lunch, or if I was privy to a top-secret breeding ground for a race of super lovely people, that also happen to be amazing cooks. When I walked into the home of Rachel Allen, who’d invited a few of us traveling through Ireland for lunch, I was stunned by A) The stunning kitchen, b) The stunning view,…

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When I was leafing through ¡Cuba! – Recipes and stories from the Cuban Kitchen, I was reminded how much I like black bean soup. In theory, black bean soup is just a dark bowl of beans and doesn’t sound all that exciting. Which is probably why I hadn’t made it in a while. Also black beans aren’t that easy to come by in France. There…

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One of the great French dishes that I make every summer, when I gather fresh vegetables and basil at my market, is Soupe au pistou. Originally from Provence, the soup is meant to use the lovely vegetables of the season, and is crowned with a spoonful of pistou in the middle of each bowl, which guests are encouraged to swirl in themselves.

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One of the differences between French and American dining is that the green salad is normally served after the meal, either with cheese or on its own. I remember Romain being very surprised when I told him that Americans usually ate cheese before a meal, with the apéritif. “Ah bon?” he replied, having a moment believing that we did that. (And this is from the only French…

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  If you’re not from a place, you don’t have the same nostalgic pangs for the foods, even if some of us invoke Proust when we bite into a madeleine, or get all bent out of shape when someone messes with a certain food from a particular country or region – even if we’ve never been there. I’m not a big fan of creamy soups,…

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