Soup-Free Stroganoff
I don’t know if this automatically qualifies me as a snob, but I’m not a fan of recipes that call for cans of cream-of-anything soup.
January 19, 2012
Menu
I don’t know if this automatically qualifies me as a snob, but I’m not a fan of recipes that call for cans of cream-of-anything soup.
First, I want to preface this post by saying that I in no way expect anyone to make this soup recipe exactly as I am writing it. Not because it isn’t delicious (it is), but because the idea behind this soup — and this post — is that you can make soup — really good soup that’s way, way better than store-bought and of course a lot better for you — out of just about anything. And on a day like today, when it’s 23 degrees
The beginning of January is pretty brutal, huh? I mean, here we are, cookie-less and booze deprived, trying to remind ourselves that we really meant it last week, when — in the midst to helping ourselves to as much wine and frosted sugar cookies as it is humanly possible to consume — we said we were really looking forward to “a fresh start,” “drying out,” and “eating nothing but vegetables for a very long time.”
I hope everyone had a wonderful Thanksgiving. And I really hope nobody spent a minute feeling guilty about eating too much and feeling like crap
Far be it for me to suggest any last-minute alterations to anyone’s Thanksgiving menus. I know that, for most of us anyway, this holiday’s recipe
Posole (or pozole as it’s more authentically called) has a history that may be a little bit too interesting for a food blog. I won’t