I love the rustic look the stoneware piece brings to the kitchen, but more importantly, it's so practical. Le Creuset 5.5-quart Dutch Oven, available at Bed Bath & Beyond, $360 | Beautiful as it is versatile.Remi Rosmarin, reporter What you'll need: The recipe makes more than enough sauce, so we repurposed the leftovers to make shakshuka the next morning. It's super simple to make but was a major crowd-pleaser. Caramelized shallots, anchovies, and tomato paste come together to make a sticky red sauce that's layered with flavor. It's an easy, delicious pasta dish that's mostly made of pantry staples. Lodge Enameled Cast Iron 5.Get the recipe from Alison Roman at NYT Cooking here KitchenAid Variable-Speed Hand Blender ($60) Here Are Some Tools to Help You Make the Perfect Bowl! Make this recipe dairy-free by subbing nutritional yeast for the Parmesan. You can only eat the same old chicken noodle soup so many times! This variation from Epicurious swaps shredded chicken for flavorful chicken meatballs. When preparing your fennel bulbs for this recipe from Uchi Austin’s Chef de Cuisine Michael Castillo, don’t forget to save the tender green fronds for a tasty garnish! Spring Minestrone with Chicken Meatballs Photo Credit: Romulo Yanes The vegetable’s licorice notes pack a punch when paired with hearty mushroom stock. Try green beans in place of asparagus or edamame in place of peas! Uchi’s Chilled Fennel Soup Photo Credit: Uchi Austinįind the best fennel of the year in early spring. Best of all, this stew from Bon Appétit is versatile enough to work with any veggies you have in your fridge. This combination of brothy beans, tender green vegetables, and vibrant herbs personifies spring. White Bean and Spring Vegetable Stew Photo Credit: Emma Fishman Turnip greens’ peppery notes work great in this dish from Tammy Algood of Sunday Dinner in the South, but feel free to swap them out for spinach or collards. Even potatoes take on a particularly fresh quality when they first emerge from the earth. Many leafy green vegetables are at their most tender and flavorful in early spring. Spicy Sweet Potato Soup with Greens Photo Credit: Sunday Dinner in the South Add chickpeas for some additional heft to this dish from Carla Lalli Music’s book Where Cooking Begins. This epic mash-up of every spring green to grace your grocery store’s shelves results in a sweet sipper that’s great for lunch or a light dinner. Consider adding a handful of chopped baby spinach before pureeing for a more vibrant green color! Green-estrone Photo Credit: Gentl and Hyers We recommend making this soup from Simply Recipes during peak asparagus season to achieve maximum flavor and sweetness. regions, asparagus is in season between February and June. Creamy Asparagus Soup Photo Credit: Elise Bauer For a milder sip, just cut back on the chiles. Thai green curry paste and serrano chiles give the dish its kick, while the avocado and coconut milk create the creamy texture. This bowl from Food & Wine is an excellent weeknight meal choice because all the ingredients-except the coconut flake and fresh cilantro garnish!-can be pureed ahead of time and chilled until ready to serve. Spicy Avocado-Cucumber Soup Photo Credit: John Kernick Here are seven great options to dip your toes into the world of spring soup. Asparagus, radishes, leeks, new potatoes, and flavorful herbs will be at your disposal while whipping up these comforting, nutrition-packed dishes. In fact, spring is a great time of year to dive into warm bowls of soups and stews, as many vegetables are just coming into season. When most people think of spring, they don’t think of soup.
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