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recipes rustic spinach and cornmeal soup
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Gael Greene shared these recipes with Epicurious from her new book, Insatiable.
On a writing retreat at the cabin of screenwriter Vicki Polon, we put together this fragrant soup.
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Bacon and cream gild this ultrarich corn chowder recipe, but it easily goes vegetarian if you want it to.
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Studded with sweet dates and crispy bacon, this easy salad makes an impressive dinner party side or satisfying lunch.
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"When corn season is over, this soup is one of the dishes I miss most. I think you’ll like cooking the kernel-less cobs with the milk—it’s a great way to get every last bit of flavor from the corn." —Dorie Greenspan
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R. B. has discovered from his guitar teacher, Wayne Avers, that playing music is a lot like cooking. A solid background in fundamental scales and chords is the key ingredient for intuitive playing. As with cooking, the more you can take advantage of a basic, well-stocked pantry, the better prepared you are for cooking on the fly. For tortilla soup, a regular two-timing favorite, we have on hand onions, potatoes, celery, and carrots and cans of tomatoes, beans, and broth. With these ingredients, some seasonings, and some cheater meat, you’ve got dinner. Go lighter on the chipotle peppers for a milder flavor.
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Perfecting this recipe required a mother-daughter collaboration. My mom started it off by cutting the kernels off the cobs, simmering the corncobs in the stock, and then scraping the cobs to capture every ounce of delicious corn flavor. Her friend Darryle Pollack taught her the trick of including potatoes and blending part of the soup to thicken it. I added warming spices like paprika and cayenne pepper to complement the sweetness of the summer corn and topped it with charred red bell peppers. Together we created a perfect soup. —Marea
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Woodsy shiitake mushrooms, protein-rich chickpeas, and brown rice make this a substantial, satisfying soup.
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Some recipes in this book have been passed down from generation to generation, and some are newer recipes discovered in the past few years that have become family classics. This is one of the old-timers. My mom used to make this soup when I was a child, and I remember how much my dad loved it served over biscuits. For me, when a recipe has a great memory attached to it, it tastes even better. I make this soup at the first sign of cold weather every year and serve it poured over Buttermilk Cornbread (page 154).
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Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens
Joanna Sciarrino
Culture
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A throwback recipe to make on sweltering summer days, and more from the week at BA.
Alex Beggs
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Here's a recipe from April Bloomfield's new cookbook
Julia Bainbridge
Cooking
Watch a bowl of lackluster soup magically transform into a thing of beauty.
Alyse Whitney
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Learn how to make perfect French onion soup from scratch with French chef Alexia Duchêne. From slowly caramelizing onions to preparing a rich homemade beef stock, Alexia demonstrates the essential techniques behind this classic French dish. Finished with bone marrow, toasted baguette, and a blend of Gruyère and Comté cheese, this French onion soup is one of France’s most comforting dishes.
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Try our spinach lasagna recipe! It's easy to make and super healthy!
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Feeling for some soup tonight? Try this recipe!
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Make this simple and super-satisfying soup your go-to weeknight meal.
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Produced by Bon Appétit with The Home Depot | Layers of the best fall flavors meld perfectly and in no time with a simple pressure cooker.
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No time to cook? We've got you covered. With 10 basic pantry items and 15 express line ingredients, you can make a week's worth of quick dinners with very little time.
Comforting shrimp and pimiento cheese grits are the perfect dish after a hard day of work. Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits. http://shape-flow.today/recipe/shrimp-and-pimiento-cheese-grits