SOUP BASE
This soup is a lovely soft yellow; it sings with the color of spring, and gently soothes.
Maqluba (Upside Down Layered Rice Cake with Vegetables) recipe and introduction from Lamees Dahbour of Mama Lamees
To produce perfect baked potatoes with an evenly fluffy interior, America's Test Kitchen figured out the ideal process and doneness temperature.
Ingredients
Vegan: Omit the cheese from the pesto recipe.
Gluten-free
I love to come home, blast some music, pour myself a beverage, and make a meatloaf sandwich on a baguette with a pile of these fries. Since they aren’t fried, it’s not a super gross late-night snack. The thinness makes them crispy, so it’s really like half potato chip, half fry. As my best friend says, it’s all about the dipping sauces: BBQ, ketchup, honey mustard, ranch, and sriracha mayo.
1. Heat 2 tablespoons (30 milliliters) of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring and adding small amounts of the stock to help steam the onion, for 5 minutes or until the onion is soft and translucent. Add the garlic and cook, stirring, for 1 minute or until fragrant.
Leftover parsley and walnut pesto is great with spaghetti.
This potato, leek, and broth base is a wonderful building block for an astounding number of flavorful, velvety soups. The recipe for fennel soup follows, but in place of the fennel, try adding a cup of chopped carrots, or corn off the cob, or chopped broccoli, or diced turnips. I could go on! The method is the same: First, you soften the vegetables, then add the broth and just a bit of cream, simmer, and purée. If you omit all the other vegetables, this becomes the perfect potato and leek soup; serve it chilled and you have a great vichyssoise.