Soup is one of those meals enjoyed year round, with seasonal ingredients and temperatures to suit the weather. In summertime, Cucumber Vichyssoise is green and cooling. Autumn calls for Butternut Squash Soup with Apple Cider and Chipotle Spice and winter brings big steaming bowls of White Bean and Cabbage Soup. Spring soups are less heavy, more on the broth spectrum, with light veggies and bright herby flavors. Such is today’s Hot and Sour Scallop Soup, as incendiary as you like with hot pepper and fresh ginger. Continue reading →
Indian food is my absolute favorite cuisine to cook and also enjoy in restaurants with a bunch of adventuresome friends who like to share all the flavors and delights of East Asian food. The chewy, waxy, filling nature of paneer cheese brings out the closet vegetarian in me, but I wonder sometimes “why does Indian food get to possessively claim paneer as its own?”. Why not a southwest vibe?