Peeling the red peppers (the most tedious part of this whole recipe) and using an immersion blender are key — both make all the difference. Once you’ve peeled the peppers, the recipe is pretty much a straight shot from there! An immersion blender is a MUST in my kitchen. It makes soup-making super quick. This soup blends directly in the stockpot, then it’s ready to serve.
Tomatillo Gazpacho (with Lime and Garlic Citrus Paste)
Gazpacho was made for warm weather. It’s refreshing and light and perfect for no-cooking days. If you’re not familiar with gazpacho, it’s a cold soup made from blended vegetables. Traditional gazpacho is often blended with bread, but I omitted the…
Chicken Noodle Soup From Scratch
There is no way I would get away with not knowing how to make Chicken Noodle Soup From Scratch. It’s that nostalgic soup that many of us enjoyed when we were kids and feeling under the weather. Honestly, it was…
Roasted Garlic Soup
I made this soup on the fly one day when I was going through a roasted garlic phase. It was a pretty serious but satisfying several weeks of adding roasted garlic to just about every dish I cooked. I regret…
Short Rib Chili
Coffee makes everything taste better. This short rib chili is my proof (and also an integral recipe in my coffee series). Coffee isn’t much of a secret ingredient in chili recipes. I feel like it’s a fairly common addition at…
loaded miso soup
This past weekend, I made this incredible loaded miso soup with a traditional dashi and miso base and topped it with high-protein tofu, buckwheat soba noodles, leeks, scallions, baby bok choy, snap peas, shiitake mushrooms, and nori. If you haven’t guessed already, miso is one of my favorite ingredients and I keep my fridge stocked with both red and white miso paste at ALL times. Honestly, I foresee an entire post dedicated to miso in my future.
classic chicken + dumplings.
hearty chili.
throw hella stuff in the pot & wala, chili.
Roasted Butternut Squash Soup
This post was originally published in September 2017. Since then, I’ve made a few minor changes for the better. Instead of serving with prosciutto, I decided to render some fat from pancetta to make it crispy for serving on top…
Moroccan-Inspired Lentil & Sweet Potato Soup
I’m pretty sure everyone I know is just about sick of my diet changes. One minute I’m pescatarian, the next I’m posting snaps of the lamb chop I just ordered at STK. I know. It’s annoying. This time I really…