Posted May 14, 2013 - 7:19am by Hillary Harding...
What's not to love about “MAKE ME Soup” cookbook. There are 55 recipes for soup alone and to make it a little more interesting they throw in a chapter on toppings for soup like chunky croutons, crisp herbs and spiced seeds.
When I get delivery, it’s usually pizza or Thai food. But that might have to change, now that I know that there is a soup delivery service in DC that serves not only delicious soup, but vegan, healthful (meaning you can recognize all the ingredients on the ingredient list), locally sourced, and hearty soup.
People drive from far and wide to taste the soups of Thyme Cafe & Market. The market came about because of this soup phenom - they couldn't keep up with the demand! Can their soup really be this good? I wanted to find out, so I invited a friend for an evening out to try it myself.
Posted April 1, 2013 - 12:11pm by The Gluten Free...
When I say spicy, I don’t mean burn-your-mouth-off-spicy. I mean blow-your-tastebuds-away-flavorful. The flavor comes from all the aromatics I threw into this soup but mainly from one spice blend called ras el hanout.
Posted March 26, 2013 - 7:04pm by Heather Cathcart
The latest cookbook by Sweet Basil Chef Dave Becker and food photographer Nina Gallant is both the ultimate coffee table book, and a must have in the kitchen. The cover itself stands out as a movie marquee, inviting the viewer to stick around to see what's next.
Gazpacho and chilled soup days may seem a long away around the corner but with the first day of Spring tomorrow, the Spring Equinox gives us a little nudge to dust off those margarita glasses.
There are only a (small) handful of things that I actually like about winter. For starters, I actually do like snow but it's a conditional love affair in that I only like it when it's falling, swirling around giving everything, especially trees, a crisp, white glow.
Oh how I do love Northwest cuisine. It’s easy to get excited about the culinary scene in this part of the country. Things like local, seasonal, organic, Farm to Table, slow food – and that’s just the quick rundown. Another approach to cooking that is garnering a lot of attention in our little corner of the world is whole animal cooking.
Posted March 4, 2013 - 8:29am by Erinn and Sam Simon
Owner Abby Duke met us at the tiny Riverside Ave outpost of Sugarsnap at 10am last Friday, just as they were opening for the day. We arrived in full winter gear, with the tinier (and messier) two of our three kids.
Posted February 20, 2013 - 10:25am by Heather Cathcart
Chef Todd Heberlein the head chef at Volante Farms takes his soups seriously. For that matter he takes all his cooking seriously, but with a nice pinch of humor.
New York’s Hale and Hearty Soups chain is not likely a Valentine’s Day hotspot for couples looking to celebrate Cupid’s handiwork. This soup/salad/sandwich shop is more focused on serving fresh soups “made from scratch using only the finest ingredients” to lunchtime hordes of 9-to-5ers.
Posted February 8, 2013 - 3:40pm by Heather Cathcart
As winter storm “Nemo” hits the Northeast corridor of the States (by the way, since when have we been naming winter storms?) it is the perfect time to dig out those perishable ingredients to make two quick and easy soups that can be eaten hot or cold (IF the electricity goes out! )
On my recent visit to Local Sprouts, I was introduced to a whole new concept in restaurant ownership. Local Sprouts is a worker/owner cooperative restaurant, the only one of its kind in Portland.
Posted February 3, 2013 - 12:45pm by The Gluten Free...
This recipe is inspired by a recipe by White On Rice Couple. I heard Todd Porter and Diane Cu present a heart-warming keynote at BlogHer Food ’12 in Seattle last June. Their presentation was easily one of the most memorable for me at this conference. They talked about real life, dogs and emotion.
Posted February 1, 2013 - 8:39am by Hillary Harding...
I wouldn’t normally order Carrot & Coriander Soup but when on Peter Island Resort and Spa in the British Virgin Islands, I had to relinquish all preconceived notions of carrot soup.
According to Michel Verdon, half of the duo that opened Bistrot Du Coin in Dupont Circle in 2000, a good soup is simple, hot, and accompanied by a good glass of wine with bread and olive oil. As the winter bears down on DC, nothing sounds better than this remedy.
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