A wonderful way to elevate soups to party status is to play with garnishes. For me, vichyssoise, a creamy French potato and leek soup, is the ultimate canvas, as so many things are delicious with it. Chives are a standard topping, but I sometimes add a dollop of salmon caviar, or a spoonful of chutney,…
Braised Leeks
Everything is made better with wine and butter, isn’t it? These leeks are gently browned in butter, to seal in the flavors and caramelize the outer layers, and then slow-simmered in an aromatic bath of chicken broth, white wine, and herbs and spices, until the insides turn soft and silky. Many other vegetables are also…
3 Ways to Love Leeks
It’s during those weeks when winter is nearly over and we play peek-a-boo with spring that leeks shine at the market in all their glory. Yes, they are available year-round, but to me, leeks are the gateway into springtime foods, the transition between hearty winter stews and delicate warmer-weather fare. Together with garlic, shallots, scallions,…
Leek, Spinach, and Potato Frittata
Leeks and spinach are a great combination to use in a frittata. With the addition of thinly sliced potatoes and cheese, this frittata is a great midweek supper or a welcome dish at a ladies’ lunch. It’s also the perfect vehicle for using up leftover vegetables—it can be an exploration of flavors every time you…
Around the World in a Coffee Cup
Coffee originated in the Kaffa region of Ethiopia, growing on trees as cherries with a precious bean-like seed in the middle. Legend has it that sometime in the middle of the 9th century, a goatherd discovered its get-up-and-go properties when his goats got-up-and-went after eating the cherries. But no one knows for sure, because he…
Fast, Easy, and Incredibly Flavorful? This Spiced Citrus Chicken Has It Covered
There are several steps you can take to elevate lean chicken breasts for a weeknight meal. We started with a bold citrus vinaigrette. For an intense hit of citrus flavor, we used lemon juice enhanced with both lemon and orange zest. Then, pounding the chicken breasts to an even thickness ensured that they cooked at…
Braised Pork Belly That Melts in Your Mouth
Legend attributes the creation of dongpo rou, a traditional Chinese braised pork belly dish, to Su Dong Po, a celebrated Song Dynasty poet and scholar. Half-fat, half-lean chunks of pork belly are slowly simmered with wine, soy sauce, rock sugar, scallions, and ginger for hours, until the jiggly, gelatinous squares are soft enough to pull…
265-Pound Mom Who Gorged on Family Blocks of Chocolate Daily Drops 100 Pounds Thanks to Healthy $40 Meal Prep
A 265-pound chocoholic who polished off a family block every night looks unrecognizable after dropping over 100 pounds and six dress sizes thanks to her budget $40 MEAL PREP. After reaching her heaviest weight of 265 pounds (120 kg), Victoria Bowen’s self-esteem reached an all-time low—while her wardrobe was full of frumpy size-24 clothes. The…
Celeriac Belongs in Soup
It’s a farmers market cliche that celeriac is good in soup. I hear it when folks inquire as to how to use this fragrant root. But I’ve never quite known what to do with that guidance. Add celeriac to my Campbell’s tomato soup? To a batch of clam chowder? To my ramen? All I’ve ever…
A Greek Salmon Bowl That Keeps On Giving
This salmon and quinoa bowl with green beans is a meal that keeps on giving. Pack up any leftovers for lunch the next day, or make the entire recipe ahead and pack it into individual serving containers for ready-to-go meals. Greek Salmon Bowl Active Time: 30 minutes Total Time: 45 minutes Serves 4 1 pound…
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