This low-calorie Cream of Mushroom Soup with Green Onions is quick to make. Each serving is only 60 calories. The dark brown caps of cremini mushrooms add a delightful earthiness to the pureed soup. The concoction is frothy like a steamy cappuccino, especially if you use a handheld immersion blender to puree it. CREAM OF MUSHROOM SOUP WITH GREEN ONIONS…
Recipes
Shaker Salad with just-right salty-sweet elements to make it irresistible I love Giada’s Shaker Salad. Limp greens and soggy veggies are often the fate of a made-ahead salad destined for the lunchbox. In Giada De Laurentiis’ newest cookbook, “Happy Cooking,” she provides a shaker jar strategy. Chill. Shake. Enjoy. Start with a wide-mouth quart-size jar. Giada’s Shaker SaladYield: 1 serving1 tablespoon store-bought…
Who doesn’t love apple pie? It’s an all American favorite, right? This one adds some surprises. There’s sour cream in the mix and a crunchy-sweet topping. I’ve been making it since I was 20. And trust me, that was decades and decades ago. Now my grown daughters bake it and claim it as their own. Let’s start with the crust…
Yes, I’m a Lidia Bastianich fan. I love the pace of her PBS show “Lidia’s Kitchen,” that recently started its tenth season. The programs move along to keep my attention but go slow enough to see how she prepares the dishes from start to finish. Her enthusiasm for Italian food and scratch cooking is contagious. Making her pasta dish that…
YUM-OH-LAH! This delectable open-faced sandwich requires a slice of toasted rustic whole-grain bread as a crisp foundation. What is rustic bread? It’s not easy to define. Some might describe it as artisanal without any preservatives. It’s sold unsliced, usually in round or oval shapes. The bread has a crusty exterior and an interior with a chewy texture. Atop the toast…
Pomegranate passion. For me it started at an early age when I pilfered one from a neighbor’s yard, a beauty found on the ground under the tree. It was cracked and revealed 2 or 3 rows of glistening crimson seeds. Years later I apologized to the owners for the larceny. Grinning, they accepted by tearful confession, telling me I wasn’t…
Brussels sprouts are a lot more versatile than we often give them credit for. One of my favorite ways to serve them is raw, an approach many cooks overlook. The secret is to slice them into thin ribbons and then toss in flavorful vinaigrette. The easiest way to slice is to first make a shallow trim at the base where…
The counterpoint of sweet Port-infused roasted grapes and tangy cheese make these nibbles a delectable treat. They can be served as appetizers or as an after-dinner cheese course. A blue cheese spread is smeared atop small portions of toasted bread and then topped with a generous scoop of the roasted orbs. The sharp, salty taste of the blue cheese is…