A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings,...
Author: Melissa Clark
Author: Molly O'Neill
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities,...
Author: Mark Bittman
Chickpeas have an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender. Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use...
Author: Mark Bittman
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities,...
Author: Mark Bittman
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities,...
Author: Mark Bittman
Soup is something you can have any time of year, but the same can't be said for good watermelon, asparagus or tomatoes, so make the most of them. Gazpacho-type soups can be made at the last moment; they...
Author: Mark Bittman
Author: Mark Bittman
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities,...
Author: Mark Bittman