Category Archives: Recipes (Savory)

The Best of Both Worlds In Charred Carrot Soup with Miso

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The oven does most of the work in this easy soup that delivers real bang for the buck.
The oven does most of the work in this easy soup that delivers real bang for the buck.

As much as I love miso soup, I sometimes wish it was more substantial in body.

And as much as I enjoy carrot soup, I often wish it weren’t so one-note.

Now comes “Charred Carrot Soup with Miso” for the win.

It is indeed the marriage of carrot soup and miso soup that results in perfect harmony and happiness.

This superlative soup is from the new Food52 Big Little Recipes: Good Food with Minimal Ingredients and Maximal Flavor” (Ten Speed Press, 2021), of which I received a review copy. It was written by Emma Laperruque, the food editor at Food52.

As the title implies, this collection of recipes is all about making the most of a handful of ingredients to draw out deep, true flavors.

The beauty of this book is that it’s the way most of us want to cook at home, relying on a few staples to get food on the table with little fuss but loads of satisfaction. You’ll find just that in recipes such as “Rigatoni with Corn Sauce and Sizzled Corn,” “Braised Brisket with Forty Cloves of Garlic,” “Pork Tenderloin with Buttery Kimchi & Apples,” and “Low-Maintenance Oatmeal Cookies.”

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Nova Scotia Maple Chicken

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An easy sweet-savory chicken dish from our Canadian neighbors.
An easy sweet-savory chicken dish from our Canadian neighbors.

“Chicken A to Z: 1,000 Recipes from Around the World” (Rizzoli) is a door-stopper of a book, a hefty tome with 1,000 recipes from all parts of the globe for everyone’s favorite poultry.

Written by French author Mireille Sanchez, this definitive cookbook is arranged by country, with chicken recipes galore, from “Bhutan’s Cayenne Pepper Chicken on Red Rice” and “Argentina’s Welsh Apricot Chicken” to “Indonesia’s Java Fried Chicken” and “Tanzania’s Chicken and Banana Soup.”

Long on recipes, it is short on photos, though, which might make it less appealing to some. You may need to Google or hunt online for some of the more esoteric ingredients, too, such as chicken blood in one Brazilian recipe, or corchorus (jute mallow) for an Egyptian dish.

I also wish the book included introductions for each recipe to not only reveal its significance to the spotlighted country but also to hint at what the dish is like in terms of taste and appeal. As it is, you have to use your own imagination when reading the recipe to glean what it might be like.

There’s no serious thinking needed, though, to know that maple syrup, mustard and orange juice make fpr a delicious marinade. That’s why I honed in on the recipe from Novia Scotia for “Maple Chicken.” It’s easy enough to make on a weeknight, too.

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Italian Pasta and Bean Soup — With Something Fishy

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This satisfying orzo-cannellini bean soup gets a lift from tinned anchovies.
This satisfying orzo-cannellini bean soup gets a lift from tinned anchovies.

One hour to total comfort?

Count me in.

“One-Hour Comfort: Quick, Cozy, Modern Dishes for All Your Cravings” is the newest title by America’s Test Kitchen, of which I received a review copy. As the name implies, it’s all about dishes that nourish body, mind, and soul.

Got a mere hour? Then, you’re on your way just like that to self-care served up in a bowl or plate.

The recipes span dishes perfect for every hour of the day, from “Malted Milk Pancakes with Nutella Maple Syrup” and “Sesame Noodles with Shredded Chicken and Vegetables” to “Skillet Spanikopita” and “Caramel Dumplings.”

For me, “Italian Pasta and Bean Soup” sure hit the spot. It not only comes together fast, but it makes use of ingredients you most likely already have on hand if you keep a well-stocked pantry and freezer.

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Spicy Lamb Dumplings

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Home-made wrappers envelope a filling of cumin-scented lamb.
Home-made wrappers envelope a filling of cumin-scented lamb.

I’ve always had utmost respect for the cooks at Chinese restaurants, who huddle over a counter, rolling out perfectly thin circles of dough, one right after another, before crimping them with mind-blogging precision to turn out handmade dumplings quicker than I can take a breath.

But I have even more appreciation for their mad skills now, having tried my hand at making my own dumpling wrappers for the very first time.

Ever since I was a kid making wonton, gyoza and potstickers alongside my mom, we’d always make the filling from scratch, but buy the pre-made wrappers from an Asian market.

With the start of the Lunar New Year this week in yet another pandemic month, I figured now would be as good a time as any to finally check off that box in the annals of dumpling-making.

“Let’s Make Dumplings!” (Ten Speed Press, 2021), of which I received a review copy, proved a perfect resource for that undertaking.

It’s a comic book cookbook — yes, really — by cookbook writer Hugh Amano and illustrator Sarah Becan.

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Sponsored Post: Crunchy, Delicious Pazazz Apple Pickles

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You'll wonder how you ever lived without these pickled apples topping a sandwich.
You’ll wonder how you ever lived without these pickled apples topping a sandwich.

Sure, back in the day, Peter Piper picked a peck of pickled peppers.

But today’s more learned Peter Piper would surely pick a peck of pickled apples instead.

Especially in the form of these additive “Quick Bread-And-Butter Apple Pickles” that are made with Pazazz apples, that brilliantly ruby red variety with flashes of yellow-green, an arresting crunch, and a burst of sweet, tangy juiciness.

This snappy, late-season apple that’s descended from the popular Honeycrisp, is at its flavor peak now through June. Lucky for you, Pazazz apples are easy to find at Albertsons, Safeway, and Vons.

February is an especially appropriate time to indulge in them, too, because it’s National Cancer Prevention Month. Pazazz has partnered with the American Institute of Cancer Research to promote the benefits of a diet rich in foods high in fiber and antioxidants such as fresh apples that are thought to reduce the risk of certain cancers.

When enjoying apples, don’t toss the peel, a valuable prebiotic that induces the growth of good-for-you microorganisms to ensure a healthy gut.

Late-season Pazazz apples to enjoy now.
Late-season Pazazz apples to enjoy now.

Indeed, the flesh and peel star in this easy-as-it-gets pickled apple recipe. When I received a sample of Pazazz, I wouldn’t wait to highlight them in this genius recipe by Amy Traverso, food editor of Yankee Magazine.

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