Roasted Honeynut Squash Soup with Apples, Ginger, and Yellow Miso
One of the biggest clichés in food writing is the idea of cooking with love. It’s abstract, vague, overly sentimental.
And yet, there’s something about it that makes sense to me, especially when I’m making soup. You can cook with a lot of love when you’re making soup. You can take the time to strain it, for example, to make it extra smooth. You can take the time to make stock from scratch, instead of using stock from a box. Most people won’t notice the difference, but you’ll know that you took the time to do it. So what else to call that except cooking with love?…
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