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11/18/2010
Knaidelach (Matzo Balls and Goose Soup)
The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy.
Issue #134
09/03/2002
Jellied Consommé with Spring Vegetables
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.
Issue #50
10/20/2000
Joan Stirling's Cold Curried Apple Soup
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
Issue #34
04/02/2002
Chuck's Three-Day Chowder
Chuck’s three-day theory is based on his quest for clear fish stock.
Issue #12
02/13/2007
Aunt Gillie's Matzo Ball Soup
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.
Issue #5