Roast Tomato Soup with Mussels & Fennel / Vegetable Stock / Marinated & Broiled Sardines

Blog Post & Recipe: Simple Lessons in Roast Tomato Soup with Mussels & Fennel

So when a Sicilian cook's fishmonger was unable to supply her with all the fish she wanted for her brodu di pisci, or the family's budget didn't allow for an elaborate array of fresh fish, she had a trick. She'd use a combination of garlic, parsley, chilies, and salt pounded into a rough paste and then fried in local olive oil.

Blog Post & Recipe: How to Make Vegetable Stock

It helps to brown the veggies first, so the stock gets infused with some of the flavors from caramelization. Unlike chicken or beef stock, which needs time to extract all the goodness from the bones, with vegetable stock, you cook the stock for only an hour to an hour and half. Beyond that, the flavors begin to disintegrate.

Blog Post & Recipe: The Nasty Bits: How to Make Sardine Lovers out of Sardine Skeptics

If you can get sardines that are very fresh, the easiest thing to do is to grill or broil them so the skin chars a little. Sprinkle with salt, freshly ground pepper, and lemon or vinegar. If, however, you find that fresh sardines are still too fishy for your taste, consider a simple marinade. I use ginger to combat the fishiness, a little wine for depth, soy sauce, and a dash of salt and sugar.

Marinated and Broiled Sardines

Baked Sweet Potato with Black Beans / Spinach Egg Drop Soup / Halal Cart-Style Chicken & Rice with White Sauce

Blog Post & Recipe: Baked Sweet Potato with Black Beans

You can also bake the potatoes in the oven for a crispier skin (don’t forget to eat the skin – it’s full of nutrients!)

Blog Post & Recipe: Sickies

Swim in a bowl of chicken broth accentuated with ribbons of velvety, beaten egg and shreds of spinach. Let the bright green onions make your taste buds sing.

Spinach Egg Drop Soup

Blog Post & Recipe: Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce

Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city's countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular ... Marinated in oregano, lemon, and coriander, chicken thighs are browned, chopped into chunks and served over a pile turmeric-yellow rice.

Cook Perfect Beef Wellington / Albóndigas Soup / 8 Braises

Blog Post & Recipe: How to cook perfect beef wellington

Simon and Lindsey observe in the preface to their beef wellington recipe that "the whole point of cooking meat in pastry is to keep in the juices ... but if the pastry is good and thin, buttery and rich, nothing is nicer than a meat-soaked crust".

Blog Post & Recipe: i just flipped that

Loaded with vegetables and a good amount of spice, I couldn’t wait for it to finish cooking. The meatballs are made with beef and pork, but the book says there are some variations depending on region. You could use chicken instead of beef, and some meatballs are wrapped around a pitted green olive.

Recipe: albóndigas soup

Blog Post & Recipes: Fork-Tender Dinners: 8 Braises to Fill Your Belly

Give it some low heat and an afternoon to baste in its own juices, and food takes on never before seen levels of flavor and tenderness.

Star Anise and Ginger Braised Chicken ... Dijon-Braised Brussels Sprouts ... Braised Lebanese Eggplant with Chickpeas ... Spice-Braised Lamb Shanks with Lentils ... Short Ribs Braised in Coffee Ancho Chile Sauce ... Braised Celery with Crunchy Bread Crumb Topping ... Apple Cider Braised Brisket ... Lamb Tagine with Chickpeas and Apricots .

Related: Food Science: Why Tougher Meats Make Good Braises

Baigan Bharta (Punjabi Eggplant Curry) / White Bean & Red Curry Soup in Coconut Milk / Roasted Lemon Chutney

Blog Post & Recipe: Baigan Bharta (Punjabi Eggplant Curry): Virtue Out of Necessity

The recipe below – baigan bhartha – makes use of eggplant’s previously unappreciated attribute of being able to bind a sauce. Like its nightshade cousin the tomato, eggplant seems as comfortable in this role as any other we’ve tried with it. The smoky flavor gained through roasting is quite startling

Blog Post & Recipe: White Bean and Red Curry Soup in Coconut Milk - An MLLA Guest Post from Courtney of Coco Cooks

To achieve the creaminess I adore in chowders and bisques, I knew there would be coconut milk as a base. I then got to thinking of my beloved Thai soups and decided red curry would add the heat. The richness and fullness would come from white cannellini beans pureed to give structure. And the finish, influenced by the Thai culture again, would be squirt of lime and cilantro finished with drops of red chili oil.

Blog Post & Recipe: Roasted Lemon Chutney Recipe

I slathered the chutney on thick slabs of toasted bread with a good amount of whipped goat cheese - that's what you see in the photos. But really, there are so many other things you can do with it. A couple ideas: a dollop stirred into brown rice, chopped sauteed spinach, topped with a fried/poached egg and a touch of soy sauce. Or incorporated into a hot pasta bowl. Or, inside a savory crepe. Or, tossed with hot roasted potatoes, or baked potatoes. You get the idea.

Brioche / Stuffed Marrowbone / Beetroot Green & Bulgur Soup with Poached Eggs

Blog Post & Recipe: Brioche

If you're patient, in a few hours you can make brioche. You just need a teaspoon of yeast, a half dozen eggs and almost half a pound of butter along with the usual breadlike suspects.

Blog Post & Recipe: Stuffed marrowbone

Keep the bones you have so pain-stakingly cleaned for the next time - you can even put them in the dishwasher, leave them to dry thoroughly and store in a dry place - just like scallop shells

Blog Post & Recipe: Beet Green and Bulgur Soup with Poached Eggs

It's the egg, though, that really makes this soup. Poached in this satiny broth, the egg becomes extraordinarily creamy. When you break the yolk with your spoon, and the egg infuses the broth with its golden yellow goodness, it's an absolute revelation.

Roast Grapes / Sopa de Ajo {Garlic Soup} / Crispy Fried Tofu with Sweet Chile Sauce

Blog Post & Recipe: Roasted Grapes

Carefully toss grapes with olive oil, salt, pepper and thyme. Roast for 10 minutes

Blog Post & Recipe: Sopa de Ajo {Garlic Soup}

Place oil, onion, and garlic in a slow cooker. Cover and cook on LOW for ~6 hours or until garlic is golden and tender.

Blog Post & Recipe: Crispy Fried Tofu with Sweet Chille Sauce

The Tofu is beautifully crispy, thanks to that crunchy coating ,before melting into your mouth with its softness. And that sauce, for all its simplicity, is extremely addictive. Sweet with a mild heat to it and plays a perfect partner to these cubed beauties.

Naan Bread / Spicy Chilled Bacon, Lettuce & Tomato Soup / Vegetable Stock

Blog Post & Recipe: Naan bread

This is not exactly a true naan recipe, I wish we had a naan oven ... Many people have been asking us for it lately, maybe because it’s quite easy to make and you don’t need to turn on the oven and it’s really delicious!

Blog Post & Recipe: Spicy Chilled BLT Soup

The soup is basically a quick and easy gazpacho-type number, which is thickened up a little by adding some torn up breads before you puree it. And then just before you serve it, you garnish it with however much B, L and T you would like.

Blog Post & Recipe: homemade vegetable stock

I keep my vegetable scraps in the freezer rather than my fridge. The freezer allows me to make the stock on my own time rather than being forced to because the bucket of scraps have a very limited lifespan. Fennel fronds, onion skins, carrot nubs, celery leaves, and whatever vegetable scrap that isn’t mildewy, rotten or badly blemished goes into a bucket in my freezer. When the bucket is full, it’s stock time!

Roasted Garlic & Broad Bean Soup / An Interview with Nigel Slater + Summer Squash With Lemon & Mint / Stir-fried Starch Jelly Noodles

Blog Post & Recipe: Roasted Garlic & Broad Bean Soup & a Facelift

This is a simple soup made of broad beans, stock, milk, lemon zest and roasted garlic, nothing more apart from the garnish of paprika and olive oil. If you don’t have broad beans you can also use haricot beans.

Article & Recipe: Nigel Slater, the 'Tender' Cook [ via ]

My most surprising recent meal was at Trullo, a little restaurant that opened just down the road, where they had a strange thing on the menu I'd never had before: grilled ox heart. They cut it finely, grilled it quickly and served it with olive oil and some grated fresh horseradish

Summer Squash With Lemon and Mint

Blog Post & Recipe: Stir-fried Starch Jelly Noodles

Mung bean starch is a strange beast. I found it, at a whopping £3.99 at the Korean supermarket below Centrepoint, after reading Sunflower's post on making Sichuan liang fen (starch jelly) noodles. I had to have it; in her post, she says if you like rice noodles, you'll like these - I LOVE rice noodles.

Pickled Radishes / Kaiserschmarrn / Lotus Root and Peanut Soup

Blog Post & Recipe: quick pickled radishes

They pickle so quick they can be ready in (almost) a moment, and they have a bright and sweet taste. Each crunchy radish has only a slight mouth puckering vinegar flavour

Blog Post & Recipe: Sunday Brunch: Kaiserschmarrn

To those unaware of this fantastic comfort food, kaiserschmarrn is essentially a thick scrambled crêpe. Tasting primarily of eggs and sugar, this dish is another meal that reminds me of grandmothers everywhere

Blog Post & Recipe: Lotus Root and Peanut Soup

There are two main categories of Chinese soups. The quick boil soup may involve a little sauteing before prepared stock is poured in. Thin slices of meat and vegetables are added to the stock and lightly cooked. Simmered soups take a longer time to prepare. All ingredients are dumped into a large pot and simmered until the flavors meld together and infuse the soup. Oil is not used and therefore there is no sauteing involved.

Herbed Beef Skewers with Horseradish Cream / Lobster Bisque with Lobster Ice Cream / Slow Roast Paper-Wrapped Leg of Lamb

Slideshow & Recipe: Herbed Beef Skewers with Horseradish Cream

His marinated sirloin roll-ups are tender and succulent, and the rosemary skewers make for a pretty sensational presentation. The horseradish cream is tangy and lush, with a dual zip from both pink peppercorns and the prepared horseradish.

Blog Post & Recipe: lobster bisque with lobster ice cream

This lobster double feature is something that appealed to us for many reasons: the cold/hot thing, the sweet/ savoury thing, and naturally the whole weird idea of lobster ice cream. (See our bourbon and cigar ice cream, inspired by last year’s escape to Cuba.)

Blog Post & Recipe: It's a wrap

A great way of cooking it is to seal it in paper before roasting slowly. The paper seals in all of the juices meaning that flavour is high and you lose none of that essential gravy making stuff. It's also fuss free, something that you can prepare in advance and then leave to cook

Slow roast paper wrapped leg of lamb

Easy Roast Chicken / Pork Crackling / Fifteen Vegetarian Recipes

Blog Post & Recipe: Thomas Keller's Easy Roast Chicken

Thomas Keller doesn’t believe in basting because it produces steam and steam is not what you want with this quick roasting method. I used roughly 1 tablespoon of salt on the outside and 1 teaspoon inside.

Article & Recipes: How to make perfect pork crackling

First of all, the scoring. There's no debate on this: everyone tells you to score the rind ... in vertical lines about a finger's width apart. This is to allow the heat to penetrate the fat, and, as it bubbles up through the cuts, to baste the top during cooking.

Recipes: Yotam Ottolenghi: Exclusive recipes from his brilliant new book

Shakshuka ... Very full tart ... Chickpea, tomato and bread soup ... Crunchy pappardelle ... Green pancakes with lime butter ... Stuffed onions ... Multi-vegetable paella ... Caramelised garlic tart ... Black pepper tofu ... Tamara's ratatouille ... Lemon and goat's cheese ravioli ... Bittersweet salad ... Mee goreng ... Hot yoghurt and broad bean soup ... Puy lentil galettes

Garlic Soup / Stoves / Fish in Parchment Paper

Recipe: Garlic Soup for One [recommended by Limes & Lycopene]

It’s my go-to recipe if I feel a cold coming on, but I don’t reserve this comforting meal in a bowl just for medicinal uses.

Blog Post: The Kitchn On Stovetops and Ranges

What's better - gas or electric stove? ... Most beautiful cooking ranges ... How to reheat meat on the stovetop ... How to clean the stove naturally ... 5 tips for getting more out of your stove ... Do you have a range hood? (And if not, how do you cope?)

Blog Post & Recipe: Parchment Paper Fish

This is one of the easiest ways to make fish. It pretty much takes care of itself by poaching in its own flavorful juices and the seasonings & veggies you add. It’s hard to over cook when you prepare fish this way because it stays so moist in that envelope of parchment paper.

Hash Browns / Chickpea Flatbread with Pork Souvlaki / Womadelaide Recipes

Article & Recipes: The Cheat: The Upper (and Lower) Crust

There are two ways to flip hash browns.

Henrietta’s Hash Browns ... Scrambled Eggs With Trout Roe

Blog Post & Recipe: Chickpea “Flatbreads” with Pork Souvlaki

I really want to focus on the chickpea flatbread. The idea for this came from an old Jamie Oliver cooking show I was watching on t.v. one afternoon. The “trick”-if you want to call it that-was placing half a can of chickpeas into the flour mixture along with a number of spices.

Recipes: Taste the World

Taste the World has introduced hungry WOMADelaideans to mouth-watering and intriguing recipes from a kaleidoscopic array of countries and cultures ... Here are some of the recipes from Taste the World 2010

BABYLON CIRCUS 'Skate Wings with Camembert Gratin' ... KAMEL EL HARRACHI 'Algerian Chorba' ... MARIEM HASSAN 'Mefrisa' ... NICKODEMUS 'Basque Stew' ... NORTEC COLLECTIVE 'Fish Taco' ... OJOS DE BRUJO 'Tortilla de Patates' ... UNIFIED GECKO 'Saksuka' ... YAMATO, THE DRUMMERS OF JAPAN 'Makizushi (Sushi Roll)' ... PUBLIC OPINION AFRO ORCHESTRA 'Ghanaian style Corned Beef & Rice' ... POH LING YEOW 'Kuih Koci with Salty Coconut Custard' ... SIMON BRYANT 'Passionfruit Marshmallow' ... KIDS COOKING 'Pasta'

Coconut Dhal / Milk Soup / Expand your Repertoire

Blog Post & Recipe: SriLankan Coconut Dhal

Although the soup has some sugar in it, it's more of a "savoury" soup, served as a meal on its own, preferably with some ham sandwiches on the side.

Blog Post & Recipe: Estonian Milk Soup with Pasta Shapes

I must say here that I am not a great dal person and avoid it most of the times,but can vouch for the taste of this dal.Thanks, Maninas for the hearty recipe.

Article: How to expand your cooking repertoire

GET THE BASICS RIGHT ... TEST FOR RELIABILITY ... SEARCH FOR RECIPES ... TRAVEL THE GLOBE [read non-British cookbooks, she means] ... MAKE IT AN EVENT ... TROUBLESHOOTING ... EMBRACE CHANGE

Sautéed Calf’s Liver / Garlic Soup / Five Cheesy Bread Recipes

Article & Recipe: Reunion With a Rich Old Friend

... I went with the traditional pan sauce of bacon and onions. Liver cooks speedily, so I started my onions and bacon first. I stirred in some shredded radicchio for color and as a way to put more vegetables into the meal.

Sautéed Calf’s Liver with Bacon and Radicchio

Blog Post & Recipe: Richard Olney's Garlic Soup Recipe

I've worked my way through a stack of garlic soup recipes over the years. Some clipped from magazines or torn from newspapers, others scribbled in shorthand on scraps of paper. It is a delicious realm of soups, and there have been plenty of notable bowls amongst them. To that extent, I thought I'd share the one I love most.

Blog Post & Recipes: Savory, Cheesy, Quick: Five Bread Recipes

Do you have any favorite quickbread recipes?
• 1 Cheese, Rosemary & Potato Loaf, from Jane Hornby/Good Food
• 2 Bacon-Cheddar Quick Bread with Dried Pears, from Dorie Greenspan/Bon Appétit
• 3 Basic Beer-Cheese Bread, from Cooking Light
• 4 Cheddar-Corn Spoon Bread, from Martha Stewart
• 5 Gruyère and Rosemary Cake, from Yotam Ottolenghi/The Guardian

Dashi & Miso Soup. Pie Lollypops. The Pie-a-Day Project.

Blog Post & Recipe: In Search of Dashi and Perfect Miso Soup

To make a proper miso soup I needed to make dashi. To make dashi I needed water, konbu, and bonito flakes.

Blog Post & Recipe of Consisting of Enormous Pictures: Float (via Serious Eats, whose Carey Jones explains the matter more succintly than the person who wrote the original blog: "pie lollipops.")

I want to be promiscuous with my food.

Blog Post: Evan Kleiman's Pie-a-Day: A Terrific Project

It was Evan's idea to make a pie-a-day all through the summer -- that's 90 pies! It was also her idea to be serendipitous about her piemaking -- she never knows the night before what kind of pie she'll make the next day.

Cucumbers. Wasabi Potatoes. The Dinner Dilemma.

Article & Recipes: Refresher course

A crisp, juicy cucumber is the very essence of a British summer, says Nigel Slater. It's also the number one ingredient for a warm-weather lunch

Cucumber mayonnaise for sandwiches ... Chilled crab and cucumber soup ... Potato salad with mustard and dill

Blog Post & Recipe: Wasabi Smashed Potatoes

Did you know that the bright green wasabi paste that you get of all Japanese restaurants is really horseradish with food coloring? Yeah. Don’t you feel duped? Real wasabi is pretty expensive and difficult to grow outside of Japan.

Blog Post & Recipe: helping to solve the dinner dilemma

Just as you power down your computer and begin to face the commute home, your thoughts turn to the eternal question - ‘What should we have for dinner?’ And inspiration just doesn’t strike. I hate when that happens.

warm salad of roast pumpkin (squash) & chickpeas

Blueberry Soup. Herb Guide. Fennel and thyme roasted chicken.

Recipe: Fennel and thyme roasted chicken

Think it takes too long to have a roast dinner on a weeknight? Think again!

Blog Post & Recipe: Blueberry Soup

I first bought mustikkakeitto or blueberry soup in Finland by accident ... Very quickly blueberry soup (which is more of a hot drink really) became a favourite post-work pick-me-up drink, especially in the icy winter months when colds and other ailments were common.

Article & Recipes: The essential herb guide

A brief guide to thirteen common herbs. The links to the recipes are in a box to the left.

- Dill has an intense, peppery flavour that deepens the sweetness of root vegetables ... Mint, such as you might buy in the supermarket, will bring out the sweet notes in savoury dishes ...

Related Links

* Tarragon, strawberry and cherry salad

* Parsley, white bean and prawn salad

* Herby lemon grilled chicken

Chicken Curry. Burgoo. Berry soups.

Blog Post & Recipe: Chicken Curry

Based on the simple onion tomato Curry Sauce, this is probably the most commonly cooked chicken curry in our home.

Blog Post & Recipe: Burgoo, classic Kentucky stew

This most quintessentially Kentuckian dish delivers in the delicious department, but boy howdy is it brown ...

The recipe we used as our base, from [Jean] Anderson's book [A Love Affair with Southern Cooking], is nothing more than chicken, pork, peas, corn, beans and salt and pepper. That's it, though it doesn't suffer from a dash of hot sauce.

Blog Post & Recipes: No Croutons Required - Berries

The challenge for May's No Croutons Required was to come up with a soup or salad featuring berries. A special thanks to all who contributed their lovely creations!

Gazpacho Soup ... Chilled Blueberry-Cocoa Dessert Soup ... Gingery Berry Soup ... Strawberry and Tomato Soup ... Spiced Strawberry Soup with Mint Cream and Choco-Nut Crisp ... Fresh Fruit and Berry Soup ... Rhubarb Soup with Strawberry Ice Cream ... Strawberry and Fruit Soup ... Strawberry and Cashew Salad ... Cauliflower, Cranberry, Feta and Walnut Salad ... Pepita and Cranberry Salad ... Red Groats ... Strawberry Pepper Salad ... Berry Soup with Cake Croutons.

Miso Soup. Braising. Swedish food.

Recipe: Miso Soup

I first started making my own miso soup a few years ago, and am probably not making it in an authentic Asian style, but the recipe that follows is delicious and is my own.

Article & Recipes: In praise of the braise

The magic of braising is twofold.

...


Related links

6 cheap cuts for family dinners

Recipe: Carnitas

Recipe: Orange and green-olive braised chicken

Best braising cuts

Article & Recipes: Swedish Ambassador

"You should always keep sharp knives and tidy kitchens," [chef Anna Mosesson] regales her audience, explaining that you are more likely to cut yourself with a dull knife than a sharp one. "And it will be a nasty cut," she says. Then she proceeds to julienne the leeks.

Related links

Lacy Potato Pancakes With Sauteed Mushrooms (Raraka)

Grav Lox Terrine (Lax Pudding)

Wallenbergers

Open-Face Shrimp Salad Sandwiches (Skagenrora)

10 tips to live by from chef Anna Mosesson

N.b. I'm adding a 'european' tag.