Onion soup served with melted cheese and crusty bread (on top or on the side) will make for a hearty lunch. The same with a summer garden salad or a side dish of roasted winter root vegetables will make dinner. Use medium size white or yellow globe-shaped onions for strong flavor or large flat onions—called […] More
I make many flavorful soups year-round using vegetables from my kitchen garden. Chicken stock and vegetable stock are the base for many of these. Here’s how I make chicken stock: Chicken stock is a basic preparation used to make many soups and sauces. Chicken stock draws its flavor from the bones and meat of a […] More
Minestrone means big soup in Italian. You can make and serve minestrone as a meal in itself, nearly a vegetable stew. Minestrone varies from cook to cook but most commonly includes onions, carrots, celery, potatoes, and tomatoes bolstered by beans or peas and pasta or rice. Because minestrone is a thick soup, the vegetables are […] More
A hearty seasonal vegetable soup is made simply by combining the flavors of one, two, or three in-season vegetables with the flavors of one, two, or three all-season vegetables. You can have tasty home-made vegetable soup in 30 to 40 minutes any time of the year. All-season vegetables–carrots, celery, onions and potatoes–are a classic foundation […] More
Vegetable stocks draw their flavor entirely from vegetables and water and, sometimes, herbs and spices, and wine. Vegetable stock can be served alone or used to flavor soups, sauces, meats, poultry, fish, and vegetables. Use vegetable stock for light, healthy dishes. Vegetable stock—also called vegetable broth–is a clear, thin flavored liquid—the flavor is determined by […] More
The black bean – Phaseolus vulgaris – is kidney shaped and just short of blocky looking with a cream-colored flesh, and, of course, a matt to shiny black skin. Why is the black bean found in so many cuisines? Two reasons: it holds its shape when cooked, and its floury texture absorbs the flavors of […] More
What could be more satisfying than a late summer soup made from the vegetables out of your own garden or the one’s you hand selected at the farm market. Print Basil and Tomato Soup Author Steve Albert Yield 6-8 servings Here’s a basil and tomato soup which you can serve hot or cold. I like […] More
Cocido is a Spanish meat and vegetable stew that is slowly cooked and then served in three courses or vuelcos (singular vuelco) from the same pot. There are several regional variations of cocido throughout Spain and Portugal–and in other countries where Spaniards have immigrated. While chickpeas are essential to every cocido, the combination of meats […] More
Stephen Albert