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Mushroom and farro soup

Mushroom and farro soup
Barely two weeks ago, I used the following phrases to describe soup: “vegetables boiled to death,” “assaulted with too much cream,” “whatever healthy things in there cannot be tasted,” and even “what must have been a practical joke” about an especially awful one I’d ordered recently. I admitted that I found soup boring, and my relationship to it has been on especially unstable terms this year after repeated disappointments. We then proceeded to eat soup for dinner for the next 14 days. What happened? It turns out that baked potato soup is a gateway drug, in that when we finished it, we wanted more soup. Different soup. After the potato soup, we moved onto a tomato-y cabbage soup that we enjoyed, but I can assure you that the recipe isn’t ready for prime time and black bean pumpkin soup, one of our all-time favorites from the archives. One year ago: New York Deli Rye BreadTwo years ago: Flaky Blood Orange TartThree years ago: Key Lime CheesecakeFour years ago: Icebox Cake

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Ayocote Bean & Mushroom Salad Recipe Steve Sando of Rancho Gordo writes one of my favorite newsletters. For those of you who don't know Steve, you've likely encountered his beautiful heirloom beans, they're celebrated by some of the country's best chefs, and fanatically embraced by just about every great cook I know. If not, you're in for a treat. Cooking my way through Steve's beans over the years has been a grand culinary adventure - one I hope to continue for many more years - and I like to look to the Rancho Gordo newsletter for ideas. I always find myself wishing other businesses would take inspiration from newsletters like this one. Here's why.

Abuela's Sopa de Avena con Pollo (Grandma's Chicken and Oat Soup) recipe on Author Notes: While living in Spain, I dated a man whose best attribute was his grandmother's cooking. She had been a naturopath and good heavens, she made Sunday lunches an absolute joy! I remember once when I had a cold, my-once-upon-a-time prince pulled a couple of containers of her "Avena" from the freezer, thawed them out and served them for dinner. I was never able to procure the recipe from his grandmother, but this is a pretty good approximation. cauliflower and caramelized onion tart – smitten kitchen I realize that — short of admitting that I dislike most flourless chocolate cakes and hamburgers generally don’t do it for me — this is going to be one of the most ridiculous things I have ever said but here it goes anyway: sometimes I forget to taste all of this delicious food. I get busy, you see. Sometimes it’s because I’m bringing it to a party and it gets decimated upon arrival, before I even get a bite or a photo. (See also: S’more Pie.)

Mushroom Casserole Recipe I had one favorite thing to eat when I was a kid. One dish I was loyal to above all else. I would request it when I was recovering from the flu, pneumonia, or strep throat. I would request it weeknights, weekends, and holidays. 15 Favorite Fall Recipes Although in Russia it definitely feels like winter (the forecast tells me there’s a chance of snow tomorrow and I’m not in the least surprised), I’m hoping for a few more weeks of fall weather when I get home. So far, New England has had one of the most beautiful falls I can remember, with lots of warm, sunny, colorful days in a row. Fall is easily my favorite time of year for a lot of reasons, and being able to cook lots of delicious soups, roasts, and pies is not the least of them. In the spirit of the season, I wanted to put together a list of some of my favorite fall recipes that I’ve published here over the past few years. Enjoy!

feta tapenade tarte soleil – smitten kitchen Fully preoccupied with coming up with fun new shapes for my favorite cookie a few weeks ago, I went deep into a YouTube cooking show rabbit hole and emerged somewhere in France, where a twisted pastry that goes by the name tarte soleil stopped me in my tracks, and zipped itself right to the top of the Must! Cook! Now! list. It looks like it would take tweezer-level pastry cheffing to pull off, or at least some advanced mathematics. Lentil Mushroom Walnut Balls [Vegan, Gluten-Free] The students at Natural Epicurean Academy of Culinary Arts love crafting food that is not only tasty, but good for you too. These are great for parties and can be made ahead of time! They will take your gathering from fun to phenomenal! Lentil Mushroom Walnut Balls [Vegan, Gluten-Free] Ingredients For the lentil balls:

bottom of the pot: THE BEST SOUP IN THE WHOLE WILD WORLD - LENTIL AND BARLEY SOUP Mama, this is the best soup in the whole wild world. Soleil is right, Mama. Make this soup every day and every night and every afternoon. Can we have this for lunch tomorrow, Mama?! Allow me to explain.

West African Peanut Stew Recipe <img src="<a pearltreesdevid="PTD2178" rel="nofollow" href=" class="vglnk"><span pearltreesdevid="PTD2179">http</span><span pearltreesdevid="PTD2181">://</span><span pearltreesdevid="PTD2183">pixel</span><span pearltreesdevid="PTD2185">.</span><span pearltreesdevid="PTD2187">quantserve</span><span pearltreesdevid="PTD2189">.</span><span pearltreesdevid="PTD2191">com</span><span pearltreesdevid="PTD2193">/</span><span pearltreesdevid="PTD2195">pixel</span><span pearltreesdevid="PTD2197">/</span><span pearltreesdevid="PTD2199">p</span><span pearltreesdevid="PTD2201">-</span><span pearltreesdevid="PTD2203">cafODhhaQOlCs</span><span pearltreesdevid="PTD2205">.

Mushroom-falafel! Mushroom-falafel! (Yes, the exclamation point is necessary there.) It doesn’t exactly roll off the tongue, I’ll admit. bottom of the pot: A FRESH HERB, BEAN, AND NOODLE SOUP - AASH-E RESHTEH - AZADI Azadi? What does Azadi mean, mama? It means Freedom in Farsi, Luna. The day before Nowruz - Persian New Year. Butternut Squash Tamales Recipe Directions For dough: Put butternut squash in a medium pot with broth, scallion, adobo sauce, garlic, salt, and cumin. Bring to a simmer and cook until squash is tender, about 15 minutes. Remove the squash with a slotted spoon, and reserve the broth.

Portobello Burgers With Collard Greens and Guacamole [Vegan, Raw, Gluten-Free] This is fast food, and it's real good food too. If you've never had a portobello burger before, your world is about to change. Throw whatever else you want on these bad boys, I know that fresh tomatoes would be epic, as well as some red onion. Adzuki Butternut Squash Soup Recipe You've likely walked past the diminutive adzuki a hundred times in the bin section of your local market. Next time stop, fill a bag, and take a few hundred tiny red pebbles home with you. They're great, nutritional powerhouses, and the stars of a hearty stew-like soup I'm highlighting today.