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Bright red tomato gazpacho shows off the BLT topping. Photo courtesy Munchery.com. Like BLTs? Turn the concept into a soup, as Munchery.com did with this tomato gazpacho. There are as many recipes for gazpacho as there are people who make them. Each region of Spain has its own preferred style, dating back hundreds of…
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Want to serve your grilled proteins with some kind of sauce, but don’t have the time or the direction? An honored shortcut is to use a can or carton of soup. A packaged soup can quickly be turned into a tasty sauce, and add color and richness to dishes. By mixing the soup concentrate with…
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Melon and prosciutto (Parma ham) are a classic Italian first course. Chef Ethan Stowell takes a big step beyond, combining the two ingredients into delicious summer soup. It’s a savory rather than a sweet soup; so if you bring home a cantaloupe that’s disappointing in its lack of sweetness, make soup! RECIPE: CANTALOUPE SOUP WITH…
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Menudo, a Mexican stew made with tripe (chuck roast can be substituted). Photo courtesy NoRecipes.com. Chef Johnny Gnall’s mother grew up in Mexico City. She discovered her talent for cooking at a young age, and amassed recipes from friends and family while still a young girl. Her greatest teacher, however, was her nanny, Eulalia,…
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When we have leftover cooked grains—barley, bulgur, kasha, quinoa, rice, etc.—we start using them the next morning in breakfast omelets. By the time lunch comes, we’re ready to make grain salad. If we don’t have enough for a salad, we add the grains to soup. They can make quite a handsome garnish, and most grains…
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