Category: Soups, Stocks + Sauces
Recipes for soups, stocks and sauces
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I love making seafood dishes at home, but sometimes it becomes cost prohibitive when you need multiple kinds for stews like this cioppino. Enter Harvest of the Sea’s frozen seafood medley pack. One bag contains a generous combo of Asian shrimp, Indian-wild-caught calamari, Argentine scallops, and Canadian Prince Edward Island blue mussels. They’re available at…
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New York City temperature dropped to “feels like -15F” during the long weekend that I was forced to make this Spanish chorizo and potato stew before hibernating. Actually, “forced” is such a strong word; it was too easy to be forced to make it. It was a hearty meal that did not require much effort.…
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It’s World Cup time again and I made the bold choice of picking Colombia going all the way since neither the Netherlands and the United States made it. During the first stage when Colombia played Poland, I invited my Colombian neighbors to watch the match in my apartment. They brought their family and we ended…
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It’s been almost two years since I’ve updated this site. I’ve been see-sawing about keeping it up again, mainly because of time commitment. In the past 2 years, I’ve learned how to unplug and take more naps, and I’m just not sure if I want to go back to having multiple personal projects again because…
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Dal is often referred to as lentils but it’s actually the split version of lentils, peas, chickpeas, mung beans, kidney beans, and so on. The edible seeds of various leguminous plants are called pulses. If a pulse is split into half, it is a dal. Rasam is a South Indian soup using tamarind and tomatoes…
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I took a lot of liberties with this ramen broth recipe and took bits and pieces from both the Momofuku cookbook and the very detail-oriented Serious Eats blog entry. I combined both and made them work according to my schedule, so bear with me as you read through my narrative and the version of steps…
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To the people of Mesoamerica, corn was a very sacred plant and this pre-Columbian Mexican soup was only consumed during special occasions. Ancient Mexicans believed that the combination of corn and meat was a religious communion of their sacred plant and humans: prisoners were killed in religious sacrifices and served as meat for the whole…
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When I traveled to Colombia a few years ago, I learned that it was soup country. Everywhere we ate, there was always ajiaco or sancocho on the menu, the two soups that easily became my favorites. When I first made my own version of ajiaco, I mistakenly added plantains because I remembered liking them from…
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When was the last time you put food in your mouth and thought, Wow, that’s exactly what I wanted to eat tonight? I felt that way with this soup. New York City has been having really humid summers that remind me of the intense sun I experienced in Laos last August. While there, I couldn’t…
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Don’t let this offal turn you off. This lengua, or beef tongue, taco recipe will be one of the easiest things you’ll make at home providing that you have the 3 hours to simmer the tongue which you can totally do way ahead of time. The July 4th holiday is coming up, so really, you…
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My mother handed me a butternut squash the last time I visited my parents’ apartment. I don’t usually get hand-me-down vegetables from people, but I was grateful for this one and immediately thought of butternut squash soup for dinner. Before cooking though, I opened my freezer to, er, re-arrange the vodka bottles in there and…
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After a harrowing ten-hour trip from Chicago, the Dr. was craving kalbi-tang, or Korean short beef rib soup, the next day. We had stopped by Joong Boo Market on Belmont Avenue before we continued to the airport and among our purchase was a package of fresh perilla leaves. I thought of gamja-tang, pork rib soup,…