Tag Archives: soup
November 17, 2010 | By Adam Roberts | 0 Comments
Yesterday morning I Tweeted the following Tweet: “Should I get a medal for not having any Thanksgiving content on my blog (minus the banner?) Or should I cave and make some turkey & pie?”
Several followers felt I deserved a medal (“Don’t cave! It’s a welcome respite from the ‘holiday spirit,’” wrote @laujk; “Please no Thanksgiving stuff. I haven’t bought a food magazine all month. Super boring. (especially for us Canadians,” wrote @emmawaverman.”) Ultimately, though, enough people DID want Thanksgiving content (“Embrace the festivities,” wrote @5_minutespeace; “Cave–it’s fun to see everyone’s take/ideas,” wrote @FreshTartSteph) that I decided to do a round-up of all the recipes from my blog’s archives that’d be perfect at your Thanksgiving table.
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October 27, 2010 | By Adam Roberts | 0 Comments
Dealing with expectations is a tricky endeavor for every cook, whether at home or at a four-star restaurant.
Granted, the four-star chef has a harder time: diners at a four-star restaurant expect impeccable service, pristine surroundings, and food at the cutting edge of what food can be. At home, things are a little different. You don’t have to make a streak of sauce on the plate with the back of a spoon, you don’t have to scrape crumbs off the table with a crumb-scraper, but if you’re going to serve something familiar, as I did recently with Butternut Squash Soup, it better be the comfortingly sweet version that everyone knows and loves. Sad to say that this one, which comes from one of my favorite cookbooks ever, Suzanne Goin’s “Sunday Suppers at Lucques,” isn’t.
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March 22, 2010 | By Adam Roberts | 0 Comments
The original title of this post was going to be: “How To Turn Leftover Collard Greens Into Soup.” It was going to be a joke–you’ll see why in a moment–with only two words in the body of the post itself. But then I realized that many of you don’t have leftover collard greens sitting around in your refrigerator because many of you don’t know how to cook them. Which is a shame because collard greens aren’t only strangely delicious–deep, dark, almost musky–but they’re good for you too. They’re also prevalent, cheap, and versatile. Which is why you should be cooking collard greens more often!
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February 17, 2010 | By Adam Roberts | 0 Comments
The idea of a secret ingredient is a funny one. I think it’s based on a modern American notion of shortcuts; the idea that instead of working hard to be successful, you can win the lottery or appear on a reality show or read the Cliff’s Notes and still pass your A.P. English exam (I did that actually: sorry, Hester Prynne). This American obsession with getting everywhere as quickly as possible, to FastPass your way to accomplishment, doesn’t translate well to cooking. Which is why, I think, so many Americans don’t cook. They’d rather fast food it, or frozen dinner it, than stand over a stove. And when they do stand over the stove, they want “quick tips” and “30 minute meals” and the magical, secret ingredient that’ll propel their dinner to greatness. But the truth is no one ingredient can propel your dinner to greatness; greatness comes with patience and practice, over time.
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February 8, 2010 | By Adam Roberts | 0 Comments
My proudest culinary achievements aren’t the ones where I followed a recipe really well or repeated a specific technique demonstrated by a chef, they’re the ones where on a freezing cold night, instead of ordering a pizza or Thai food (side-note: we still haven’t found good take-out in the West Village; anyone?) I whip up something delicious with what I have on hand.
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January 19, 2010 | By Adam Roberts | 0 Comments
A splash of this, a pinch of that: that’s the kind of cooking I’ve always wanted to do, but I’ve never been very good at it. Sure, I’ll sprinkle some cinnamon into my oatmeal and, yes, I’ll sex up a plate of pasta with some red chile flakes, but the ability to cook impulsively, to grab ingredients out of the fridge and make something scrumptious, has always eluded me. That is until I discovered soup.
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December 21, 2009 | By Adam Roberts | 0 Comments
The scene: our living room. Craig is sneezing, coughing, blowing his nose. He’s not happy. He’s feeling unwell. Me? I’m ok, I’ve avoided the cold so far. But I am sympathetic, I am suggesting he buy cold medicine, and then I suggest what my mother and grandmother would undoubtedly suggest if they were in the room too: “Chicken Soup.”
As it happens, Craig is reading New York Magazine and stumbles across an article about the best soups in New York and a big full-page spread about The 2nd Ave. Deli’s chicken soup. For years, I’ve declared that chicken soup my favorite in the city; when it was close to NYU (before it was relocated), I would go there religiously if I ever felt unwell. And this article, called “Deliverence,” was all about how the 2nd Ave. Deli will now deliver a tub of chicken soup to your door in 30 minutes. It would cost $22.95 plus delivery charges, a ridiculous price to pay for any other soup; but this is the 2nd Ave. Deli chicken soup we’re talking about, a cold-killing elixir stronger than any medicine a doctor would prescribe. I lifted the phone, I dialed the numbers, and 30 minutes later…
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November 6, 2009 | By Adam Roberts | 0 Comments
At the end of yesterday’s video podcast with Michael Symon, you may have heard me sheepishly express doubt about adding blue cheese to tomato soup. For some reason, I thought the result would be grainy and gloppy and just kind of gross. Instead, this tomato soup was absolutely the best tomato soup I’ve ever had–and the best part about it is you’d never know that blue cheese was what was making it taste so good. It adds depth and creaminess but it doesn’t taste funky and you don’t notice the texture.
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