Soups/Stews

Soups/Stews

I make this soup, or something quite like it, all year, with frozen corn and fresh.

This is somewhere between a soup and an appetizer.

Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps. 

With a nice chunk of garlic-rubbed, olive oil-soaked, grilled bread called fettunta, and a glass of chilled white wine, this is a wonderful summer meal.

There's still a little chill in the air when the first peas are ready for picking. This soup is perfect in the spring when young lettuces are around.

With a split salmon head, or two, peeking up from a savory miso broth, sinigang with salmon and miso is perhaps one of the most popular variants of the Filipino sour soup.

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What should you do with that extra wasabi next to your sushi? Nothing

Trevor Corson, author of The Story of Sushi, says skip the soy sauce and extra wasabi with your sushi so you can taste the fish.