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Red lentil soup is golden and glorious. Photo by Marcus Nilsson | Chobani. What do you do after your start-up Greek-style yogurt brand becomes the number one brand in the country? You continue to share your love of your homeland’s foods by opening a café. Chobani founder and CEO Hamdi Ulukaya moved to New…
Continue reading “RECIPE: Red Lentil Soup, Other Greek Yogurt Delights & Aleppo Pepper”
Have you ever been served a bowl of soup with a drizzle of oil? Floating on the surface of the soup, it’s a fashionable garnish at better restaurants. But the oil does more than look pretty. It adds a rich dimension of flavor to the soup and creates a more complex aroma. It’s an easy…
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If you’ve watched enough “Abbott & Costello” reruns, you’ll hear Lou Costello wanting a dish of “pasta fazool.” That’s Neapolitan Italian dialect for pasta e fagioli, correctly pronounced pasta ay fah-JOE-lee. Pasta e fagioli, pasta with beans (typically cannellini beans), is a popular Italian peasant dish. Some Americans call it bean and macaroni soup, but…
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Lower calorie “chowder.” Photo courtesy Swanson. We just discussed transforming favorite, calorie-packed recipes with lighter cooking techniques. This recipe for a lower calorie seafood “chowder,” from Swanson’s, substitutes vegetable broth and tomato soup for the cream used in many chowders. FOOD 101: Call it what you want, but even with cream, this is not…
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A tasty recipe for yellow bell pepper gazpacho, plus lovely garnishes and the history of gazpacho.
