Tony writes: I’m into roasted soups lately. The technique sounds exotic (which is nice), but it’s really simple (which is even better). The premise: use the oven to “sear” the base for a soup (the meats and veggies) rather than searing it in batches on the stove top. The results are as good as this shortcut is quick. The oven browns the meat and veggies beautifully, building an intense flavor base without the hassle of the stove-top sear-and-reserve. The
Helen writes: I want to make Italian white bean soup. I have almost no experience with dried beans so I’d love some direction. I’m serving 4, but I’d like leftovers, too.
Tony’s take: Thanks for the question, Helen! I’m glad you did. I don’t make white bean soup often, but every time I do, I always have one of those “why-don’t-I-do-this-more-often!” revelations (same difference with pot pie and souffles and water parks). There is nothing super complicated about my technique:
Tony writes: Thursday may be the main event, but it’s the meals around Thanksgiving which can cause issues. Yes, Thanksgiving dinner is a lot, but at least it contains a basic formula. The days before and after the holiday? Not so much. Out-of-town types pass in and out of the kitchen, looking for something, anything, to eat. Tortilla espanola is my all-terrain answer. Like a frittata with potato, tortilla is a perfect centerpiece for a holiday brunch and a
Tony writes: I often eat things or see techniques which I try to replicate at home. I like to think of it as an inspiration-and-emulation deal (rather than straight-up stealing). My latest pilferage involves a hybrid technique of braising, shredding and sauteing which I learned the other day from Marta, a dynamic Salvadorenan prep cook at b.good, and her staff lunch. I’ve seen lots of braises (particularly slow-cooked Latin American ones – ropa vieja is my go-to at Cuban