March 2007
A bowl of garlic-potato soup sounds appealing, but not if the assertive garlic overwhelms the mild-mannered potatoes. What are the secrets to this simple peasant dish?
January 2001
For perfectly cooked, richly flavored beans, go against tradition: Forget about presoaking, and don’t spare the salt.
November 2001The secret to great butternut squash soup is to sauté the seeds and fibers to build flavor, add water, then steam the flesh over the flavorful liquid.
November 1996For vegetable soups with fresher flavor, use a
high proportion of vegetables, cook them in stock,
and then enrich with milk.
November 1996For vegetable soups with fresher flavor, use a high proportion of vegetables, cook them in stock, and then enrich with milk.
November 1996For vegetable soups with fresher flavor, use a high proportion of vegetables, cook them in stock, and then enrich with milk.
September 2008
Plain tomato soup can be thin and sharp. Adding cream—the usual stodgy solution—merely dulls it. We wanted to tame the tartness without losing flavor.
November 1996For vegetable soups with fresher flavor, use a high proportion of vegetables, cook them in stock, and then enrich with milk.
January 2001
For perfectly cooked, richly flavored beans, go against tradition: Forget about presoaking, and don’t spare the salt.
September 1998
By adding a piece of cheese rind or pancetta to water, we created an excellent minestrone without the bother of homemade stock.
