serves 10
You might need to buy:
- EVOO
- bay leaves
- fresh lemon juice
- kosher salt
- Ground white pepper
- roughly chopped fresh flat-leaf parsley
- grated Asiago cheese
serves 2
You might need to buy:
- sirloin steak
- soy sauce
- cooking wine or dry white sherry
- Asian sesame oil
- cornstach
- dark soy sauce
- Chinese rice wine or dry sherry
- water
from Marion Cunningham’s Lost Recipes cookbook which you actually own
You might need to buy:
- lemon juice
- honey
- applesauce
- mayonnaise
- Salad:
- ribs celery
- Salt to taste
serves 4
You might need to buy:
- Good-tasting extra-virgin olive oil
- Salt and freshly ground black pepper
- lemon zest
- branches fresh thyme or fresh oregano
- About 1/2 cup water
serves 4
You might need to buy:
- quinoa
- shredded carrot
- sliced fennel
- crumbled feta cheese
- red wine vinegar
- extra-virgin olive oil
- chopped flat-leaf parsley
serves 4
You might need to buy:
- quinoa
- shredded carrot
- sliced fennel
- crumbled feta cheese
- red wine vinegar
- extra-virgin olive oil
- chopped flat-leaf parsley
serves 2
You might need to buy:
- vegetable oil
- granulated sugar
You might need to buy:
- chopped pecans
- cooked diced chicken
- diced celery
- mayonnaise
- chicken broth
- salt
- cooled pasta
- frozen peas
“Simpler than a minestrone, yet satisfying in the same way, I’m always struck by the depth of flavor in this soup. It’s slightly acidic, and you can really taste the celery.”
Advance preparation: You can make this up to a day ahead, but the rice will continue to soften and absorb liquid. If you do make it ahead, add the rice when you reheat the soup, and then simmer until it’s cooked.
serves 4
You might need to buy:
- extra virgin olive oil
- sugar
- water
- tomato paste
- dried oregano
- chopped fresh parsley
- Freshly grated Parmesan cheese for serving