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.
While writing A History of Food in 100 Recipes, author William Sitwell discovered three forgotten food heroes.
“On the list of carving rules from 1790: There was to be no standing while carving was done.” Corey Milligan on knives
“On the list of carving rules from 1790: There was to be no standing while carving was done.”