Fall for Sweet Potato Soup
Sweet Potato Soup
Most sweet potato soup recipes call for so many other ingredients that the sweet potato flavor is muted. By cutting back to just shallot, thyme, and butter and using water instead of broth, we put the focus back on the main ingredient. We also puree some of the potato skins into the soup for extra earthiness. However, the real key to intensifying the sweet potato flavor was using only a minimal amount of flavor-diluting water. To do so, we let the sweet potatoes sit in hot water off heat for 20 minutes to make use of an enzyme that reduces their starch content. Less starch meant we could create a soup with less water, keeping the sweet potato flavor in the forefront.
Foolproof All-Butter Pie Dough
by Andrea Geary
Outside the kitchen I’m sometimes a bit of a klutz, but give me a rolling pin and a lump of traditional all-butter pie dough—the kind that’s dry and brittle and exhibits an alarming tendency to crack—and I’ll dazzle you with my proficiency and grace as I roll it into a flawless circle. It’s a skill that’s taken me decades to acquire, and practicing it makes me feel like some sort of high priestess of pastry. My goal was to create a supple, moist all-butter pie dough that's supremely easy to roll out and bakes up tender and flaky.