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10/28/2012
Lamb Stewed with Parsnip, Bacon, Fennel, and Red Wine
To pair with the Fox Run Lemberger, chef Dano Hutnik, of Dano's Heuriger on Seneca, in New York's Finger Lakes region, gave us the recipe for this lamb stew; the rich meat is a natural match for the spicy, fragrant wine, and the red's bright fruit complements the dish's parsnips and fennel.
Issue #151
11/11/2012
Chile Verde
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce.
Issue #150
10/29/2012
Pepper Pot
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
Issue #150
09/11/2012
Mushroom-Barley Soup
A hearty beef stock serves as the base for a rich soup of mushrooms and barley, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice.
Issue #150
03/09/2009
Parsnip Soup
This hearty soup (from New York City’s Gramercy Tavern) can also be made with jerusalem artichokes, carrots, or a combination of root vegetables.
Issue #119
04/27/2010
Cream of Artichoke Soup
This recipe is based on a comforting dish served at Duarte's Tavern in Pescadero, California. We featured the recipe as part of David Plotnikoff's story "Tender at Heart" (March 2009), an ode to artichokes. Continue...
Issue #118
10/02/2007
Stewed Green Beans
Carolyn Canterbury uses a green bean variety called fatty horse, which she cans in the summer, when making her version of this dish.
Issue #106
11/23/2011
Turkey Soup
Made with turkey bones, leftover stuffing, and leftover gravy, this recipe from cookbook author Marion Cunningham, is the ultimate day-after Thanksgiving one pot meal.
Issue #70
10/20/2005
Fish and Shellfish Soup with Lobster Croutons
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
Issue #69
05/21/2007
Barbecue Gumbo
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
Issue #27
11/24/2009
Mushroom Cappuccino
Wild mushrooms make this soup rich and heady. When served in coffee mugs, it takes on the appearance of cappuccino or hot chocolate, making it an excellent dish for the holidays.
Does Not Apply
Source: The British Larder
11/24/2009
Chestnut and Squash Soup
You may not have chestnuts roasting on an open fire, but you can enjoy their flavor when they're mixed into this creamy winter squash soup.
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Source: Cookthink
11/16/2009
Roasted Carrot and Apple Soup
This hearty, autumn-inspired soup will keep you full and satisfied. Replace the chicken stock with vegetable stock if you're cooking for vegetarians. Continue...
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Source: My Man's Belly
10/14/2009
Zucchini, White Bean, and Leek Soup
Pureed white beans add creaminess to the last of summer’s zucchini in this soup enlivened by leeks. Topped with salty Parmesan and croutons for crunch, it makes for a hearty lunch as the days grow chilly. Continue...
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Source: Bitchincamero