Carrot, Ginger And Coriander Soup
/This is a great soup to serve at Jewish holiday feasts. You can add ¼ cup whipping cream into the soup at the end if it is not being used for the holiday dinner.
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These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
This is a great soup to serve at Jewish holiday feasts. You can add ¼ cup whipping cream into the soup at the end if it is not being used for the holiday dinner.
Read MoreMake these dumplings ahead of time and reheat in the soup. Making your own stock is best, otherwise buy chicken broth at the butcher shop or a low-salt Tetra Pak.
Read MoreThis recipe makes about one cup of pesto, which is more than you’ll need for the soup. Leftovers are tasty tossed with pasta or spread on crostini.
Read MorePeas and carrots are a standard dish in most people’s cooking repertoire. Here they are raised to new levels with spicing. I use a small green bird’s eye chili but a serrano would also be fine. You can make this flavourful curry as hot as you wish.
Read MoreKorean gochujang paste, available at Asian stores and some supermarkets, is the new chili paste taking over from Sriracha and SambalOelek. It has a slight sweetness and a consistency like miso, and is a great addition to soups and sauces for both texture and taste.
Read MoreCarrots are so full of flavour right now that they need little to enhance them other than a drop of hot sauce. This soup should be very smooth.
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© 2018, Lucy Waverman.