Easy Tomato Soup and Grilled Cheese


Sometimes I write recipe posts where I share a recipe at the end and other times I write recipe posts where the recipe is embedded in the post itself. There’s a reason for that!

Recipe posts where the recipe’s at the end are the kinds of recipes where specific amounts matter; recipe posts where I just write a recipe as part of a larger narrative are recipes where you can just wing it. So, Sam Sifton’s Pear Cobbler? You need to follow those instructions. But my Butternut Squash Soup with Whiskey Ginger Cream? That’s a totally improvised recipe and I wanted to give you the power to improvise your own version. If I’d written that with specific amounts, chances are you would’ve just replicated what I did instead of doing it your own way. The soup will taste better if you do it your way.

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Caramelized Cauliflower with Oranges, Olives and Saffroned Cous Cous


Cauliflower makes me comfortable. If I see it a grocery store, I heave a sigh of relief: “I know what I can do with this,” I say to myself. The store manager eyes me warily.

Last time cauliflower made an appearance on the blog, I cooked it like a steak for a bunch of vegans. Well the leftover cauliflower florets from that dinner were sitting in a bowl in my fridge last week and inspiration struck again. Here’s what I did.

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