Chef Sean Brennan Makes Curried Pumpkin Soup
My grandma’s peanut blossom cookies are a favorite holiday tradition. She always has a full tin of these mouth-watering cookies ready to share – and my family can never get enough! The delicious peanut butter cookie pairs perfectly with the Hershey Kiss. To make sure you get the perfect results, press the Kisses firmly into the cookies just after removing from the oven ensuring that the base of the Kiss melts into the center of the cookie. This makes for the most delectable goodie possible. Happy snacking!
Chef Gina Veneziano Makes Loaded Potato Soup
Few ingredients ring in the holiday season more than spiced ginger and soul-With my last two soup recipes being a savory chili and a healthy kale soup, and the arrival of colder weather – I have been craving a good, old-fashioned, creamy, thick soup. I’ve always enjoyed Loaded Baked Potato soup at restaurants but have never actually made it. I figured I’d give it a try and was pleasantly surprised that it was simple and quick enough to make on a weeknight. I will say, however, this isn’t necessarily a healthy recipe…although, isn’t it considered healthy to treat yourself every now and then? And since the recipe itself isn’t hard at all, I thought I would take this opportunity to highlight a few cooking tips and tricks while we are at it, that helped me keep this recipe quick and easy to prepare.
Chef Gina Veneziano’s Kale, White Bean, and Sausage Soup
For some people, the challenge of extravagant Christmas Cookies is a welcomed seasonal feat. For others of us who aren’t so at home in our kitchen, After my love letter to soup last week, this week, I am making one of my favorites. It’s cozy and warm without being too heavy or rich. I came up with this for my fiancé, who recently has had to go gluten-free and desperately misses a similar dish I make, with sausage, kale, and pasta.
Chef Gina Veneziano Makes Award-Winning Chili
“Why can’t I find it anywhere?” I ask myself with frustration, as I try and fail to I love soup. I’m one of those people who will eat soup year-round; lighter varieties in the summer, slowly getting heartier and homier as we move into the fall, finally hitting optimal soup-style ingredients and eating conditions in the winter. I love soup not only because it’s comforting, but because really, you can make soup out of anything. It’s almost like a “smorgasbord” in a bowl, a menu item chefs often create with whatever they may need to get rid of in the fridge. The ultimate efficient dish, stocks are made from scraps of other dishes (think bones, rinds, stems, etc.) and much like the finished product satisfies the eater’s soul, the process satisfies this chef’s soul. The combination of flavors melding together, the sum greater than its parts, and it just makes me feel like all is right in the world for a few moments.
Adventures in CSA: Butternut Squash Soup
Once again my CSA box arrived and I unpacked it with excitement. Always seasonal, I was hoping for some type of winter squash (pumpkin, butternut, acorn, etc.) to make a homey soup for week-two course-two of this series and once again, the box did not disappoint.