Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Chickpea & Escarole Soup, Jim Lahey's No-Knead Bread, Blistered Green Beans & More Recipes to Make This Week
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Friends, hello. As you read this, I am heading back north with my family for an early hockey game, of course. We had a wonderful few days with my sister's family, most of which included lounging and drinking coffee, with the downtime broken by brisk walks and cooking for the many little hungry mouths. Last night, my sister served chili (basically this recipe with a bag of frozen corn added) aside peasant bread, and it was everything I was craving — warm, hearty, beany, and loaded with vegetables. I plan on making a big pot of something as soon as I get home, maybe the above-pictured chickpeas with escarole or this simple black bean soup or this pantry tomato soup, which my children love. Find a few more of my favorite soup recipes below. I hope you all had a wonderful holiday season. Stay cozy, Friends 👋 ❄️🍜
Review of the Week
"I made these to accompany a French onion pot roast. These green beans were spectacular! I didn’t have red pepper flakes, so I subbed Aleppo pepper – divine!" — Amy 8 More Recipes to Make This WeekJim Lahey's No-Knead Bread: It's soup season, and how nice is it to have crusty bread on hand to dip and swipe or turn into croutons to shower over bowls of creamy, beany, brothy soups?
Speaking of soup, here are a few favorites: Silky Smooth Roasted Butternut Squash and Garlic Soup:
Vermont Cheddar Cheese & Beer Soup
Broccoli & Cheddar Cheese Soup
Favorite Cabbage Soup, Updated:
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PS: ALL the popular recipes right here → Popular Recipes Thank YouThank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! 🙏🙏🍕🍕🥗🥗
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PS: All previous editions of this newsletter can be found here. |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Hi Friends, This week my oldest daughter turned 16, and we celebrated with cake and a trip to the DMV, which was shockingly painless. While she won't be making any solo trips to the grocery store or shuttling her siblings around for another six months, the prospect of having another driver in the house is thrilling. This week, too, the giant sandwich roll experiments continued, and I've finally posted the recipe. As noted in previous newsletters, this recipe is inspired by Jim Lahey's...
Friends, bonjour from Montreal! I am here with two of my kids, of course, for a hockey tournament, but with goals that mostly concern food, namely crepes and bagels, both of which we've found and devoured. Our hotel is located in Chinatown, and we arrived Thursday evening as nearly everything was closing, but found a spot that kindly took us in. Bellies full of dumplings, orange chicken, and spring rolls, the kids were thrilled. This week, I made a soup I hadn't made in ages. It's made from...
Friends, hello. This week, I became obsessed with the idea of making giant sandwich rolls for giant sandwiches. Inspired by Jim Lahey's bread recipe, I cut back the yeast, changed the hydration, and used cold water in an old overnight sandwich roll recipe. And after the first rise, I let the shaped loaves rise for 3 more hours before baking them. For the effort, the crumb is surprisingly light and airy: And it made a great giant sandwich: But I'm still fiddling with the recipe. If any of you...