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Great French onion soup promises lush texture and exquisite flavor balance. Our souped-up version gets huge flavor from a culinary ally: Britain's umami bomb.
Ingredients That Matter:
These grow nicely sweet when caramelized, without becoming cloying the way that sweet onions can.
Eating healthy should still be delicious.
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Some recipes use sherry or wine. Dry vermouth, brewed with herbs and botanicals, is like multiple ingredients in one—it adds complexity.
Beef and Chicken Stock
Purists use only beef stock. But the store-bought stuff can taste bitter in large doses. Mellow chicken stock takes the edge off.
This British yeast paste is like an umami explosion, with more meaty flavor per portion than fish sauce, soy sauce, or miso.
Of course whole grains are good for you, but the real benefit here is the nutty, hearty flavor they bring to the mix.
This tastes like the Gruyère that most recipes call for, but it's more melty, so your toasts become bubbly in a flash.
View Recipe: French Onion Soup
This is like The Six Million Dollar Soup—better, stronger, faster than any other version you’ve had. Once the onions caramelize, the broth only needs to simmer briefly to dissolve the Marmite. Look for jars of Marmite with other British ingredients on the international foods aisle. We’ve also streamlined the cheese-topped bread element: Broiling the bread and cheese on its own takes less time than toasting it as it floats in individual crocks, with the added benefit of keeping the crouton crispy longer.
Classic Potato Soup with Bacon and Cheddar
Anytime of year is a great time to make Classic Potato Soup with Bacon and Cheddar, but this comforting recipe is a winter staple. Whether you&rsquore just coming in from sledding or snuggled up with a good book, this traditional soup will warm your spirit.
I don&rsquot think I could love any ingredient more than the humble potato. It&rsquos so versatile and to me its comfort food. As I&rsquove said before I&rsquom the Bubba Gump of potatoes. I love them however they are prepared, but have to admit that my favorite way to eat this tuber is mashed (with lots of butter and cream). But my second favorite is potato soup.
Our local diner makes a fabulous potato soup. It&rsquos incredibly creamy and the potato chunks are so soft they melt in your mouth. Unfortunately, they only have it on the menu once a week. It&rsquos a weeknight too, so I usually miss potato soup night and have to make my own. Good news is that classic soup is really easy to make.
Now I say classic, but I&rsquove got some tricks up my sleeve that make this soup extra delicious. The first is bacon, so no, this is not a vegetarian soup. I figure that if you need fat to cook the mirepoix, it might as well be bacon fat. And those little crisp pieces of bacon add texture. (Many apologies to all my vegetarian and vegan friends. I love you all, but there is no substitute for the gloriousness of bacon. I promise I&rsquoll make you plenty of yummy potato recipes in the future, but this one ain&rsquot it).
The second trick is white wine. Not only does it deglaze the pan, to adds depth to the creamy soup base. The last trick is cheddar cheese. It&rsquos not so much to make the soup cheesy, but its enough to give the broth extra body and flavor.
But the MOST important part of making a this classic soup recipe is all in the potato. The potatoes must cook until they are falling apart. You know you&rsquore just about done when the potatoes start to look more like pearls than cubes. That creamy, velvety magic is where its at!
Well, that and the goodies (BACON!) you pile on top. If you&rsquore having this soup for lunch, I&rsquoll forgive you if you skip the garnish. BUT- if you&rsquore eating this at home on a cozy winter evening, take the time to add some scallions and of course the bacon. If you&rsquore feeling indulgent, add a little more cheese, a dollop of sour cream and freshly cracked pepper and its like a baked potato in a cup.
And speaking of cups, I have a thing for serving soup in a mug. It keeps portion sizes under control (so you don&rsquot feel guilty when you go back for seconds). More importantly, it&rsquos easier to hold while you have a novel in one hand and dinner in another. Seriously, there&rsquos nothing calming as a good book and a cup of soup.
Hello potato soup mustache here I come! Now I just need a snow storm to make winter feel complete!
These Caramel Apple Squares are ridiculously easy to make, but so delicious that it will become your new favorite fall dessert!
Pasta….my weakness! Are you in the mood for a delicious and comforting bowl of cheesy goodness? My one pot lasagna soup is so easy to make but full of that classic Italian flavor that you love. HOW TO MAKE LASAGNA SOUP *Note: The full printable recipe card is below In a large soup pot or Dutch oven sauté the onion and garlic over medium heat until onions are soft, about 4 minutes. Add ground turkey, breaking it up into small pieces. Cook until browned. Add vegetable broth, water, marinara, sugar, oregano, thyme, salt, pepper, red pepper flakes, and lasagna noodles to pot. Stir until combined. Bring to boil then reduce&hellip
The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes by Nik Sharma
Fans of London’s North African and Mediterranean tapas spot Morito will recognize some of the flavors here: Aegean is the product of the restaurant’s executive chef, Marianna Leivaditaki. While cuttlefish, lamb chops, and summer salads all dot the menu of Morito, in Aegan Leivaditaki is able to truly dive into the unique specificities of her native Cretan cuisine. Those who enjoyed the vivid documentarian photographs of the recently released Summer Kitchens by another Londoner, Olia Hercules, will love this book’s photos of the island, also shot by Elena Heatherwick.
The book is divided into recipes from sea, land, and mountains with a final sweets chapter (called, charmingly, for after). The rustic seafood preparations really shine: a whole charcoal-grilled fish dressed simply with lemon, oil, and herbs a pot of Kakavia, fisherman’s soup and a spicy clam salad are all plenty beautiful on their own. In their entirety, they offer cooking inspiration for 20 or so varieties of fish and shellfish. To anyone committed to eating sustainable seafood who’s been thwarted by a cookbook’s narrow selection before, this one’s for you. —Out September 4
Reinventing a Classic Fall Soup - Recipes
Potato, Asparagus and Cherry Tomato Salad - Serves 6
15 ounces Alexia Oven Reds Olive Oil, Parmesan and Garlic Potatoes
1 pound asparagus, trimmed and chopped into 1" pieces
1 teaspoon olive oil
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon white wine vinegar
Zest of 1 lemon
Juice of 1/2 lemon
1/2 teaspoon kosher salt
1/2 pint cherry tomatoes, halved
1. Place the potatoes on a baking sheet and cook according to package directions. Spread the asparagus on a separate baking sheet, drizzle with the olive oil and cook for 10-15 minutes or until soft. Check the asparagus halfway through and stir to ensure even cooking.
2. As the vegetables roast, pour the mayonnaise, Dijon mustard, honey, vinegar, lemon zest, lemon juice and salt into a medium sized bowl. Whisk until combined. Set aside.
3. Once the vegetables are done, place the asparagus into the bowl with the dressing, along with the cherry tomatoes. Carefully cut the cooked potatoes into three pieces and add them to the bowl. Toss until coated. Serve the salad warm.
Cheesy Philly Cheesesteak Soup
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Cheesy Philly Cheesesteak Soup is an easy, creamy beef stew loaded with onions, mushrooms, bell peppers and cheese. Topped with buttery homemade croutons!
What if you took Classic Beef Stew and loaded it with all the toppings of the best Philly Cheesesteaks? You’d get the most amazing Soup Recipe that’s perfect for cool fall nights and weekend tailgating!
CHEESY PHILLY CHEESESTEAK SOUP
Our Philly Cheesesteak Beef Stew is a favorite for cheesesteak “wit out” lovers and this recipe is for all the fans of the Philly Cheesesteak served “wit” cheez-wiz. This hearty, made-for-Game-Day meal is packed full of all the Philly flavors that make a cheesesteak one of the best sandwiches ever. Serve it on it’s own or with a side of soft Dinner Rolls for dunking!
This Cheesy Philly Cheesesteak Soup is an easy weeknight dinner recipe that comes together in minutes. You can buy pre-cut meat and veggies to save on prep time or cut them yourself. Either the prep time for this soup recipe is about 15 minutes tops. Once you have everything in the pot, you have about an hour to make side dishes like Roasted Broccoli and then dinner is ready!
Cheesy Philly Cheesesteak Soup is a budget friendly dinner made with inexpensive beef stew meat and a handful of veggies. Beef stew meat is great for quick cooking recipes when you need dinner fast. Beef stew meat and chuck roast are forgiving cuts that only get better the longer they cook, so throw Cheesesteak Soup in a crockpot if you need a dump and go dinner!
MORE PHILLY CHEESESTEAK RECIPES TO TRY:
Philly Cheesesteak Pot Roast
Philly Cheesesteak Stuffed Shells
Philly Cheese Steak Sloppy Joes
Slow Cooker Philly Cheese Steak Sandwiches
The only thing better than reinventing Sloppy Joes is transforming Philly Cheesesteak! The meaty, cheesy, beef filling plus onions, peppers, and mushrooms are perfect for reinventing your favorite meals with just extra few ingredients. Check out our Philly Cheesesteak Recipes and see for yourself what a game-changer for Game Day recipes this sandwich filling can be!
Make Ahead Cheesy Philly Cheesesteak Soup
You can make Cheesy Philly Cheesesteak Soup ahead of time for an easy, delicious freezer-meal for busy nights. Cook your soup up until you add the cheese. Cheeses tend to separate when you freeze them in soup, so save that step for reheating. Thaw your soup overnight in the refrigerator and reheat over low heat on the stove top or in a slow cooker until hot. Stir in the Velveeta and cheddar cheese, top with croutons, and serve!
Reinventing a Classic Fall Soup - Recipes
I must admit I am not much of a sports fan. I was, however, inspired Sunday by “Super Bowl” fare with this recipe I made for Buffalo wings. It’s not a traditional take, instead I used Thai inspired flavors like green curry and fresh cilantro.
Now that winter is officially here roast garlic is becoming a staple in our kitchen. Since garlic is nature’s antibiotic, it’s great for wintertime when fortifying your immune system is most important.
A lot of great things have happened over the past few months and our new little guy Xander has kept me very busy. Now that I am better adjusted to motherhood I am back and ready to write.
I spent my end of summer vacation in Burgundy, and was lucky enough to catch the end of the wild currants growing in my mother’s yard. They flourish somehow, even though they’re left untouched for a good part of the year.
When we brought cod home the other day, I knew I had to make oven-baked fish sticks to satisfy a craving. I remember my mom used to pack fish sticks in my lunches in grade school, only when she was short on time.
This month I’m doing cooking demos at the New York Botanical Gardens in a series sponsored by Growing Chefs. All of my recipes are seasonal, market and garden fresh. I’m keeping the dishes simple to create so that no matter what age or cooking expertise, you can enjoy the recipes.
Yes, the main ingredient of this recipe is made of Chia seeds! I fondly remember these from my childhood, used more commonly to grow green sprouts out of ceramic heads known as Chia pets than as a delicious, energy boosting, nutritious, sweet treat. Now the mystery is solved, we all know how it got it’s name.
I have always been a fan of truffled honey on a cheese plate. I think it’s the delicate play between savory and sweet that is so enjoyable. However, I had never quite experienced the pairing of truffles, honey and apples until the night of my dinner at Terraza del Casino in Madrid.
My favorite kind of granola is a crunchy, light as a feather cluster that pops in my mouth with the perfect balance of nutty and sweet. The real trick to achieve this consistency is the use of instant oats.
I’ve had my fill of saccharin sweet toffee this holiday season. I thought it was about time to make a new toffee recipe using natural sweeteners that didn’t leave me feeling so “off” after indulging.
I’m always searching for delicious weekday recipes that are also nourishing, and all in one dishes are my favorites. Whenever I can, I love saving clean-up time. This dish has so many appeals, but most important it takes seconds to whip up.
When the crisp air of fall comes there’s nothing better than something hearty, healthy and warm to eat. For me, Chili goes hand in hand with thick scarves, plaid, flannel, down comforters and crackling fires. Chili can be enjoyed equally without meat or tofu.
If I were a musician, this might be my farewell Ode to summer. A classic ode is in three parts: the strophe, antistrophe and epode. In other words soaking the almonds, composing everything (such as the blending the straining the sprinkling of rose petals), and finally the enjoyment.
I don’t often eat sandwiches, but when I’ve been especially active and the weather gets colder I start to crave something heartier.
When summer is turning to fall, many of us are working on overdrive, with the “back to school” feeling in the air. Everyone around us is starting to get sick. After a busy week of work last week, it ocurred to me that it’s time to take preventative measures to fortify my own immune system.
I usually opt for leeks in many recipes where you may use onions. They’re sweeter and more delicate, and a great way to maximize flavor. Here’s a simple, no fuss-yet satisfying way to prepare them.
This is the time of year, when zucchini is very much on my mind. I seem to be constantly brainstorming various uses for this ever present and abundant vegetable.
My Clafoutis fixation began when a thoughtful dinner guest brought dessert. It was several years ago on a warm summer night in Brianny, a small village in Burgundy France.
A few weeks ago I find myself at the Whitehouse – on the OTHER side of the fence! I was strolling through Obama’s fantastic new Whitehouse Garden on a sunny Saturday afternoon, walking amongst the rhubarb,the honeybees, nibbling on sorrel!
One of my most favorite ways, to help cool off in the summer, is to have a glass of iced hibiscus tea. I make it in big batches so I always have a pitcher on hand, perfect during the hot summer days and nights when friends stop by unexpectedly.
I have been really digging spring, and all the produce it has to offer. While I was just away on a yoga and culinary adventure in Italy, I had the good fortune of fava beans fresh picked from the garden.
This recipe was inspired by my urgent need to use all of the perishable ingredients possible when my fridge suddenly decided to stop cooling. It hardly even deserves a formal recipe because of its simplicity.
Yuri and I met before our last Harvest Time in Harlem class to test the recipe we received from Slow Food In Schools #4 Suginami Tokyo. We figured we should give it a good test run and work out the perfect measurements and techniques before teaching the kids. I’ve made sushi before, but never sushi with a flower inside.
This recipe is particularly timely for Passover, as there is no flour and the leavening agent is egg whites. If you use an ice cream scooper to create a dome like shape, my macaroons are like mini cakes. For an elegant decadence, dip them in your favorite melted dark chocolate and give them a dusting of edible gold.
I made this for my last two house-guests and they’ve been requesting the recipe ever since. This is by far one of the most popular dishes in my breakfast repertoire, although note that it makes for a great lunch or dinner also.
When you have an insatiable sweet tooth, I recommend a sweet potato dish. This is the dish I came up with recently for someone who always wants sweet flavors and whose most favorite vegetable happens to be Sweet Potatoes.
I recently had a request from a magazine to create some lighter versions of standard dressings. One of my favorite ways to lighten up dressings is to use pureed vegetables in the actual dressing to create a richer texture without the heaviness of cream or egg.
It’s all about reinventing the leftovers, creating new variations on the theme, so there are new flavors that make you look forward to the next meal.
I just discovered this new fruit variety on a horseback ride through the coconut jungles of Little Corn Island in Nicaragua.
By popular demand…They’re pretty and tasty, and, if you use a heart shaped cookie cutter they make an excellent edible valentine.
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Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease.
Amanda Suazo is a copywriter and food blogger from northern California. An avid Bulletproof fan from the diet’s early days, she holds an MBA in marketing from the University of Washington. When she’s not working, you can find her chasing her kids (and probably serving them buttered veggies).
50 Vegan Indian Recipes – From comforting meals to showstopper desserts!
For me, Indian cuisine is pure comfort. From the deliciously strong aromatics to the powerfully warming spices, you just can’t beat an Indian-style feast with friends and family!
But most Indian dishes are made from using ingredients such as cream, butter and ghee, making it difficult for those with a vegan lifestyle.
Well, we are excited to share with you our collection of VEGAN Indian recipes. Yep, that’s right. Every single recipe below is a traditional Indian recipe using plant-based ingredients!
With our vegan Indian meals, we’ve thought of all your needs. From veggie-loaded meals full of Indian spices to comforting meals for that grey day and even to traditional Indian desserts.
We’ve also included vegan Indian recipes and ideas for breakfast, mains (lunch or dinner) and plenty of sides and desserts, too!
What is OMAD?
Intermittent fasting comes in all shapes and sizes. One meal a day (aka OMAD) serves as the simplest form of this eating strategy.
A meal plan that includes just a one-hour eating window can’t be too difficult, right?
…Of course, that one meal has to measure up from a macronutrient standpoint.
While it may seem counterintuitive to what our parents told us, keto and low-carb dieters can attest to the potential health benefits of OMAD. Fasting days can ramp up autophagy and improve mitochondrial performance.  And if you stay consistent with making your one meal full of quality fats, you can delve deeper into ketosis, which will give your brain a big boost, too! 
The benefits of OMAD go beyond the biological effects. By not eating for 23 hours a day, you will spend far less time cooking. And, having a secured eating window can help keep you from straying off your diet.
When it’s time to break your fast, don’t worry about fitting everything on one plate. You can enjoy a feast of different food items to ensure you meet your macros on a daily basis.
EMILY: The Cookbook by Emily Hyland and Matthew Hyland
The wood-fired pizza at the New York restaurant Emily—and its spinoff Detroit-Style pizzeria Emmy Squared—is famously delicious. With owners Emily and Matt Hyland’s first cookbook, you can make this delicious food at home—no wood-fired oven required. Of course, you'll also learn how to make the Emmy Burger (one of New York's best) and also snag the restaurant's recipes for wings, salads, and pastas.
BUY IT: EMILY: The Cookbook, $30 on Amazon, out October 16.