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Watercress soup
From Martha Bayne Four to six servings [Courtesy of Twelve Months of Monastery Soups, Brother Victor-Antoine d’Avila-Latourrette, Broadway Books, 1998, via my father.] 4 TBS butter, margarine or oil of choice 4 Leeks, chopped […]
Deli-style sweet and sour cabbage soup with shredded flank steak
From Roger Greene Serves 8 [Ed.: This was so good someone described it as “cabbage candy.”] 1/4 c vegetable oil 1 large yellow onion, coarsely chopped 1 clove garlic, minced 1 lb. Flank […]
Lost in the Soupermarket
Andrea and Allison, of Lost in the Supermarket, have a nice writeup of S&B on their blog, along with their recipe for khao tom — which, if you were lucky, you may have gotten a […]
Vegan Groundnut Stew
From Jeanine O’Toole Ingredients 1 lb. Eggplant, peeled, chopped in 1/2 inch cubes 1 tsp salt 5 oz. Shallots, peeled and sliced very thin 1/4 cup peanut oil 1 small yellow onion, diced 1 […]
Escarole Soup
From Melissa Oglesby Olive oil Garlic, 6-8 cloves Red pepper flakes 2 heads of escarole, sliced into 1-inch wide ribbons 2-3 Large tomatoes, roughly diced (canned are okay) Vegetable Stock Water Cannellini beans (1/2 bag […]
Zeljenica
From Vera Videnovich [Says Vera: “Pita” is a generic term used to describe all these dishes: zeljenica = with spinach and cheese; sirnica = with cheese; gibanica = with cheese; burek (sa mesom) = stuffed with meat; krompirusa = stuffed […]
Chicken and Nettle Soup
From Vera Videnovich [Says Vera: “Free-range chicken has more flavor and will create it’s own stock. Serving suggestion: add a tablespoon of plain yogurt and squeeze of lemon juice to each bowl.”] Ingredients (all measurements are […]
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