Who said you can’t make a delicious meal from pantry staples? This recipe was such a hit at home that I had to share it. As for the ginger, here’s my no-waste tip: I always buy a nice big root, peel it, cut it into 1-2 cm pieces and freeze them in a bag, spacing the pieces well apart, so I always have some on hand.
Tom kha gai is a wonderfully flavorful, exotic soup made with chicken, spices and coconut milk that I make every year when winter comes. It’s mild and spicy at the same time, a real treat. I discovered it years ago at Izaaki, a restaurant that no longer exists but that I loved. It’s the kind of soup you’d go out to a restaurant for, except now you can make it at home!
A pretty green vegetable soup, with no potatoes. A vitamin-packed bowl that’s rich in fiber. The secret to a really velvety texture is not to add too much of the cooking liquid, so you get a soup that’s flavorful and smooth.
A staple of Japanese starters, miso soup is a light, soothing and comforting soup made with miso paste, seaweed and tofu. Here is a deliciously fragrant vegan version, made without dashi.
Nothing like a tangy broth to whet the appetite! That’s why I want you to discover an Iraqi dish with delicate, fragrant flavors: kubbeh. They simmer in a lemony broth unlike anything you’ve tasted before.
Here is a flavorful, simple way to make homemade fish soup, served with rouille sauce. If you’re not in the habit of asking your fishmonger to set aside the heads and bones for you, it’s time to start! Top this soup with the fish of your choice, steamed and added just before serving.
Who said soups were boring? Here’s an easy butternut squash soup. It’s comforting, filling and packed with vitamins, perfect for fall and winter. Vegan and parve when made with vegetable stock.
With the start of fall come the figs! Their season is fairly short, so make the most of it. Beyond eating them as they are, in jams or tarts, or in a savory loaf like this one, here is an indulgent, simple salad that makes a nice change and deserves a place on your table. Here, everyone loves it!
Leek season has begun! Smoked salmon and leek quiche is a wonderful seasonal recipe, and a great way to use up an already-opened package of smoked salmon. If you like fish quiches, you’ll probably also enjoy white fish and mushroom quiche and salmon, spinach and ricotta quiche.
Discover this melt-in-your-mouth French onion tart, easy to make. With an egg-free pie dough and onions slowly cooked down and flavored with white wine, it’s perfect for a light lunch or a cozy dinner. Serve it warm with a green salad for a simple, comforting and delicious dish. Kosher, dairy.
A Quiche Lorraine made without any dairy, inspired by the traditional recipe. This version uses a plant-based cream and smoked deli meat, the classic flavors of quiche lorraine, so it’s kosher and meat. Baked on an olive oil pie dough, it’s simple, quick and delicious, perfect for lunch or dinner with a green salad.
Bsal ou loubia (also spelled psal ou loubia), which means “onions and beans,” is a traditional slow-cooked dish from Tunisian cuisine. Delicious and essential, it is made with beef, onions and white beans in a rich, reduced sauce. Here is my family recipe for Bsal ou Loubia.
This famous Moroccan chicken tagine with olives and preserved lemons is a fragrant, slow-simmered dish that’s simple to make.
Hot and sour soup, which we call potage pĆ©kinois (“Peking soup”) in France, is one of the most popular Chinese soups in Chinese restaurants, along with wonton soup. It’s a thick, exotic broth that warms you up on cold evenings and can make a full meal on its own. I also like to serve it as a starter for a Chinese dinner, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.
Join 1,600+ subscribers. One email per month with seasonal recipes and Jewish holiday cooking.
