I did some dumpling-related freelance writing recently and was left with an abundance of the pork and mushroom variety when I was done. After enjoying a dozen dipped in soy sauce, I decided to make a simple dumpling soup with shiitake mushrooms, cabbage, and scallions. This is a perfect meal to make if you have leftover dumplings that you’ve made yourself or that you have in the fridge from your most recent Chinese food delivery. The best part is that it only takes fifteen minutes to make. » Read the rest of this entry «
I’ve spent the past two Sundays making variations on Alice Waters’ Minestrone Soup, outlined in her invaluable book The Art of Simple Food. It’s a straightforward recipe that gives you the freedom to improvise based on what’s available at the farmers’ market that day. Making soup from scratch also serves as a wonderful escape on a cold Sunday afternoon. Putting on headphones and catching up on podcasts while cutting vegetables lets you forget about impending elections and financial chaos for a little while. » Read the rest of this entry «
