My version of the Italian soup, ribollita.
Two fall favorites in one surprisingly light and flavorful soup.
Smoked paprika adds a smoky richness and depth of flavor to this cozy dinner.
Based on the classic stew-like Irish (or Dublin) Coddle, this dish transforms it into a speedier, one-skillet meal but keeps all of the flavors intact.
The artichoke hearts set this version of the classic Minestrone apart from all the rest.
Tomato soup might already be one of the best comfort foods there is but I make it even better by adding fluffy, flavorful dumplings.
A hearty borscht-like soup with sauerkraut and beef.
My weekly goal during the pandemic: use up all the ingredients from my produce delivery. It’s still spring and was 35° this morning so that means a lot of kale, onions of all sorts, and turnips.
Ingredients: 3/4 cup chopped onions 2 carrots, diced 1 parsnip diced 1 medium rutabaga, diced 2 small turnips, diced 1/3 of a head of cabbage, chopped 2 cups cubed (cooked, cold, leftover) corned beef superfine flour (like Wondra) 1-2 cups beef stock 2 lbs Yukon gold potatoes, cubed 1 tablespoon […]
Ingredients: 1 1/4 lb kielbasa, sliced 1 onion, coarsely chopped 1 large purple top turnip, cubed 3 cloves garlic, sliced 1 lb Yukon Gold potatoes, cubed 2 bay leaves 1-2 teaspoons smoked paprika 1/4 teaspoon allspice 1 1/2 teaspoons caraway seeds salt freshly ground black pepper 2 tablespoons apple cider […]