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Posts tagged ‘Soup’

Head-to-Tail Cooking, Vegetarian Style

photo 2Head-to-tail eating has been all the rage for a few years now.  Chefs such as Fergus Henderson of St. John in London and his compatriot Hugh Fearnsley Whittingstall brought this concept — eating the entire animal, head to tail, so that nothing is wasted — back into style.  American chefs are also exploring this sustainable approach to cooking meat.  Preparing and enjoying food this way makes sense for many reasons: less waste, more nutrients, more mindful use of resources and a greater connection with our ingredients.  

I think we should be bringing this idea to the vegetable world. Why throw away the skins, or the green tops of the beautiful vegetables we find at the farmers’ market, not to mention the vegetables we have nurtured in the garden?  I’m not saying we should be eating banana peels, but I am offering up three ways to use more of the whole vegetable. Read more

Garnish Away!

I was shocked, shocked recently to hear a friend say that she never buys parsley — “Why bother,it’s just for garnish.” Quel blasphème! She might as well have told me that you don’t need a little black dress in your closet. Without parsley, my fridge feels positively naked. Parsley is much, much more than a garnish. It is rich in Vitamins A, K*and C, as well as a good source of iron and folic acid. In fact, a cup of parsley has more iron than a cup of Read more

Taking Stock From Thanksgiving

Anytime stock pot

After the excesses of Thanksgiving, I like to have a few days of brothy soups to clear the body of all that stuffing. I am always surprised by how easy it is to make a nourishing bowl of aromatic broth from modest beginnings. Think of it — an old carcass, some water and a paltry handful of vegetables, add some heat, skim a bit and soon you have a steaming bowl of flavorful stock — really, turning dust into gold is nothing compared with this type of alchemy.

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Once you’ve made a nice pot of stock, here are some ideas for filling, broth-based meals.


Poach a couple of boneless, skinless chicken breasts in a quart or two of stock infused with gratings of fresh ginger, a star anise or perhaps a stalk of Read more