There are a lot of reasons not to write about what you’ve cooked, but it is a little sad to see all the photos of food made that will never get a day in the sun. So, here, I’ve collected are many of my 2013 recipe “fails,” or those simply not quite good enough yet…
In anticipation of our Thanksgivikkuh trip this year, we recently made Cincinnati Chili. This excellent recipe is courtesy of my sister and brother-in-law. And, isn’t this adorable? For their wedding, they each chose a regional speciality from where they grew up, researched and prepared recipes, then created spice mixes for each and put them in tiny…
Early winter at our house generally means the return of venison to the table. Here is a simple slow cooker venison stew that is in our regular/easy recipe rotation. The smaller you dice the veggies the more elegant this will look. We tend to leave it pretty rustic, i.e. very rough chopped, as you can…
This is the best damn mushroom soup I’ve ever had. The basis for the recipe is Creamy Mushroom Soup with Velvet Chicken from Williams-Sonoma’s Soup & Stew, which, if you are serious about making soups, you should go out and buy it immediately. I adapted the recipe by poaching chicken thighs, which cooks them and makes broth for the…
You know, sometimes you need something hot and healthy to get you back on track, especially when the seasons are changing and especially if you’ve been out late the night before. This soup hits the mark: soothing chicken broth made hearty with egg noodles, chicken meatballs, and loads of the “superfood” kale, which delivers high levels of…
Since making Creamy Potato Leek and Chicken Soup, I have been in love with the technique of poaching the chicken to start the stock used in the final dish. It’s so easy and allows you to start from scratch even if you don’t have any homemade stock on hand. You make the stock for your soup…
It was a wet, dreary summer day when I decided to make this potato leek soup. I had plenty of time, so I started it from scratch in the morning, making the stock from three frozen chicken thighs I had been saving and the vegetables that were on hand in the fridge. The chicken thawed…
It has been rainy, cold couple of weeks in the Philadelphia area, which sent me on a quest to find a good spring soup that would chase away the chill but also feel healthy. I came across several variations of Sicilian chickpea soup (which I had never made before). Low in fat and high in protein,…
Last night, we made a hot and sour Thai soup based on a recipe from The Culinary Institute’s The New Book of Soups. It was delicious, and even came out basically looking like the photograph in the book (and on the CIA website). The broth of this soup is light but complex, melding the flavors of lemongrass,…
There is nothing like a fresh, homemade stock burbling away on the stove. It smells like comfort, and will pay off in the coming days and weeks as a basic ingredient for your soups, sauces, and other dishes. Here is the theory behind and recipe for my basic chicken stock. I don’t like to roast chickens…
Sara Makes Soup 