Pumpkin soup is a great fall and winter treat when pumpkins are abundant. Of course, you can always use canned pumpkin other times of year, or if you’re short on time, or just don’t want to roast your own squash. It’s all good.
soups and salads
This is a classic French onion soup with the addition of rich, long-cooked venison shanks.
No tea party is complete without a few treats. Here you will find recipes for scones, cucumber sandwiches and a Royal Victoria Sponge Cake.
Chef Shawn Cirkiel, the creative culinary talent behind Austin restaurants Parkside, Olive & June, and The Backspace uses as much locally sourced produce, meat and dairy at his restaurants as possible. He shares a terrific summer dish that will become your “go-to” salad whenever the temperature rises and watermelons are in season.
When you walk into Ellen Sweets kitchen, you know it gets used and used often. The counters overflow with small appliances and bottles and bottles of herbs and spices. If you’re cooking in Ellen’s kitchen and you cannot find what you need–you haven’t really looked.
Author Dinah Bucholz developed the recipes for The Unofficial Harry Potter Cookbook. And while J.K. Rowling, author of the Harry Potter series, never mentioned the Weasleys are Irish, Bucholz made an executive decision and claimed them for Ireland. And then created a stew fit for that rambunctious clan.
You’ll find onion soup mentioned in Harry Potter and the Deathly Hallows, Chapter 12.
It’s July, and in case you hadn’t noticed, melons have already made their debut at farmers markets and grocery stores. Melons are sweet, luscious, and many have a floral scent. They epitomize everything that’s good and right about summer.
There’s a lot going on with this salad, but don’t let that stop you from making it. It’s like a party in your mouth. And when served with Perissos Viognier, you’ve just elevated “salad” to an entirely new level.
Spring is a wonderful time to incorporate fresh herbs and vegetables into your recipes. Aquarelle’s Chef Teresa Wilson’s recipe for Panna Cotta with spring vegetables does just that. You can use any vegetables that are in season, and they will really make the dish.