Picture this: a steaming bowl of pumpkin soup, velvety and fragrant, its golden hue punctuated by a drizzle of infused oil and a scattering of crispy, toasted bread cubes. My wife took a spoonful, paused, and looked at me with that mix of surprise and delight you hope for when you cook for someone you […]
Read more "Intuitive Cooking: Beyond Recipes"There’s one ingredient that is so archetypal for Japanese cuisine that you just can’t live without it – for many reasons. I am talking about dashi, a rich, smoky broth made of seaweed and bonito flakes that build the base for many Japanese udon noodle dishes and many others. See it as an essential staple […]
Read more "Mastering Dashi Broth"This classic soup originates within the European soups, mainly potato and celery, and has been given a modern twist by adding Topinambour. Topinambour, also called the Jerusalem artichoke, is a root crop native to North America and brought over to Europe centuries ago. They have a fine, nut-like taste, almost a bit sweet. And since […]
Read more "Topinambour cream soup"This recipe is inspired by a recent holiday in an Ayurvedic resort in the Alps, where I not only had an a,axing relaxation time, but also tasted some of the finest in vegetarian cooking. Their chef is Indian, and he is a master in his field. I am delighted, and short of words to describe […]
Read more "Ah-mazing Ayurvedic Wild Garlic Soup"
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