Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.
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.
"It's sort of a funny thing for me to say as a restaurant chef, but my advice to my sons and to everyone is to cook at home at least most of the time," says chef Cal Peternell, author of Twelve Recipes.
“One of the things I do when a not-great cook asks, 'What can I bring?' I say, 'Bring a chair.'” Sally Schneider
“One of the things I do when a not-great cook asks, 'What can I bring?' I say, 'Bring a chair.'”