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A few days ago in our post on using raw corn, we promised the recipe. Here it is, courtesy of The Kitchenista, Alissa Dicker Schreiber. After you’ve removed the kernels from corn-on-the-cob for a recipe, don’t throw away those corn cobs: make corn stock. It couldn’t be easier, and the stock is delicious. CORN STOCK…
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[1] Start dinner with a gazpacho shot, with or without a splash of tequila (photo © Skyy Vodka). Start a summer dinner with a gazpacho shot. You can: Serve gazpacho in a shot glass or four-ounce juice glass. Add a splash of tequila to the soup. You can switch the proportions and flavor tequila…
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Soup will be dished out more cheerfully at the reopened location of the original Soup Nazi. Photo courtesy OriginalSoupman.com. As many soup lovers are aware, the International Soup Kitchen immortalized 15 years ago on “Seinfeld” (the episode was first broadcast on November 2, 1995) is a real place. The small, modest storefront has stood since…
Continue reading “NEWS: No Soup For You—Not”
Do you know a bouillon from a consommé? A chowder from a gumbo? A menudo from a mulligatawny? Our new Soup Glossary is the latest of our 70+ food glossaries: mini-courses in learning in everything from A (antioxidant foods) through Y (yogurt—there’s no Z yet, but zucchini is in our Squash Glossary). You’ll have fun…
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Another way to enjoy peanuts! Photo courtesy Wisconsin Milk Marketing Board. Peanuts, peanut butter, peanut butter cookies, peanut brittle, satay…. peanut soup?? Indeed! Peanuts, which originated in South America, actually came to the U.S. with African slaves. Brought to West Africa by Portuguese and Spanish traders, peanuts were a staple crop for West Africans. We…
Continue reading “TOP PICK OF THE WEEK: Peanut Soup From Montebello Kitchens”
