Lebanese Vegetable Soup with Chickpeas and Kale

Vegetable soup Lebanese style in a bowl

This vegetable soup with chickpeas and kale is hearty with sweet butternut squash, tomatoes, and a hit of cayenne. So warming, healthy, and simple to make–which we do, weekly! Vegan and gluten-free. One frigid, snowy day last winter when Dan was down and out with a cold, his sister Trisha brought over a big tunjura…

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Lemony Chicken Rice Soup, Avgolemono

Avgolemono soup is a simple, gluten-free Greek soup of lemon, egg, chicken and rice. Supreme comfort food! Avgolemono is even better after it has had time to sit and gain body, creaminess, from the rice. Make it early in the day, or a day in advance, and reheat it carefully over medium low heat. The…

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Basil Zucchini Soup

Basil Zucchini soup in a blue and white bowl

Basil zucchini soup is a favorite all year. Yes, we go off-seasonal on this one–so delicious and cheerful, a beautiful soup perfect for casual weeknight meals or elegant company dinners. I get the chance to get to know some of you through your comments and emails, and sometimes when I run into you in person.…

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Lebanese Soup & Bread Recipes for cold and blustery days

No matter how you define cold where you live (no judgments here…), there’s no debate about keeping the home fires burning when the chill arrives, or at least the stove, with something warming. Something comforting. Something that eases the freeze and makes it more than okay to hibernate. Michigan winters (that’s what we used to…

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Ingredient: Kishk Powder

I can just imagine how kishk came to be, in the chill mountains of Lebanon where there was a need to store up nutrient-rich, delicious foodstuffs for the winter months (this is the Lebanese food preservation tradition known as mouneh). Like the ultra good-for-you lentil and rice combo in mujadara, powdered kishk is made from powerhouses…

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Fragrant Lebanese Chicken Soup Recipe

Fragrant Chicken Soup in a deruta pottery bowl

I know this is a food blog and that I’m a food person and that we all agree on how much we love to cook and eat. But I’ve got to admit: I haven’t been feeling great lately, and it has to do with food. Can’t eat much, don’t feel like eating much, and when…

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Technique for a warm bowl of soup

I suppose this isn’t so much about how to warm a bowl for soup as it is a persuasion to warm a bowl. At Tante Marie’s, it was a student’s job every day to warm the bowls and plates for lunch. To forget to do this was as much a problem as failing to salt…

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Ingredient: Mirepoix

Ground work must be laid, a foundation, before any house can be built. In the kitchen, the flavor foundation for so many dishes is found in the French mirepoix (meer-pwah), the holy trinity of aromatics: onion, carrot, and celery. Broths, and therefore soups, of every sort begin with the coaxing of flavor from a mirepoix.…

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Favorite Things: Italian pottery soup bowls

It was a little embarrassing, everything I bought that day. Thank goodness I was with a bunch of food writers who could appreciate passion for the table. Our group was in Umbria, in the heart of central Italy. We were staying in an enchanted villa in Umbertide (I pronounced it as one might: Umber-tide, and…

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