This is a rich, beefy borscht that is best made the day before you plan to serve it, giving the flavors a chance to meld and the soup to take on the jewel tone of the beets, developing that je ne sais quoi.
Category: Soups, Chowders, Curries and Stews
This curry is as aromatic and flavorful as the curry made from commercially available Japanese curry roux blocks. But this version is gluten-free.
Susan and I share a love of cooking and a willingness to ask chefs to share their recipes.
This is a hearty, warming, chunky stew. I use Madras curry powder which is quite mild, but everyone has their favorite curry powder and I’m sure this dish would be just as wonderful, whatever your preference.
Rustic yes, but This Portobello Mushroom Soup is rich and savory, and so, so satisfying. It reminds you that simple pleasures are enough.
Michael Schlow’s Shrimp Ragout from Radius, his flagship restaurant. This is where it all began.
I lived with Christina for a while during college. She wasn’t much of an eater, but she would make this soup often, at my request.