30 Nov
“How to Improvise a Soup,” p. 125, has five steps that tell you everything you need to know. It could be a whole book in itself, but it only takes one minute to read.
Earlier:
Quickest Chicken Stock
Better Chicken Stock
Vegetable Stock
Smoky Black Bean Soup
Pureed Pumpkin Soup
Potato Leek Soup
Miso Soup
Dusting off the ol’ blog to write about some things that I ate in Florence and around Tuscany last month. Or, 2 months ago. July 16th-20th, 2014. Michael and I were there for about 5 days at the end of July. Below are some of the highlights. Bear with me, because this is kind of long, and it’s kind of also the travel journal I was too lazy to keep up with while we were on the road.
Pernil takes a long time but it’s so, so worth it.
Make this simple syrup out of rhubarb for cocktails, mocktails, lemonade, whatever.
What do you do with ramps? As little as possible.
I received a press copy of How to Cook Everything: The Basics weeks ago, and I meant to write about it right away. But I found myself stymied. Because I think that what Bittman and his team may have unleashed upon us here is a book so good that it could replace the full edition. […]
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