This is the soup I have made most often, that my kids ask for the most and that I can make blindfolded with one hand behind my back. It's a kind of take on a milestone sans the pasta. Well, that might be overstating it, but suffice it to say, you do not have to be too...
The key to a good squash soup is to bake the squash and sweet potatoes and white potatoes and to not rush them along. With pumpkin or squash, I will cut in half, get out the seeds and bake face down on a cookie sheet. I was once so inspired by the sound of sizzling of...
I am an artist at heart so a lot of the things I love to do, I love to have a visual component that is compelling. With this soup, the black beans stand out like punctuation in the yellowish backdrop. I think it’s the sesame oil that makes this recipe pop and not...
I love to serve corn chowder with what my mother called a Famous Sandwich: toasted bread with a dab of mayo, lettuce, tomato & cucumber; you have to cut on the diagonal and if you happen to keep toothpicks with frilly tops on hand, this would be the perfect...
This is less of a recipe and more of the realistic food prep in a busy household! For the month of May, between travel and family and work commitments, I wanted to prepare a nice dinner/soup but found myself short on time. SO! I offer here instead a salad with a...
I make this one just like I make my Chicken soup, but instead of using a whole chicken or chicken legs, I use turkey legs. They are bigger in general and you do not need as many. You can also make this soup using scraps of turkey from a carved bird after Thanksgiving....
This year before the last harvest was in, I was taken by surprise by a group of delicata squash lounging about on the edge of my small backyard garden. The trail of green tendrils last spring meandered away from seedlings I planted in early summer, followed by the...
From the Kitchen of Amy Rothenberg ND This newer grain to reach America is a real hit! It cooks fast, is loaded with protein & is easy to work with. It has a slightly nutty flavor but easily takes on the taste of ingredients around it. This salad takes about 20...
At first read, this does not sound like a good idea. But all I can say is that it’s delicious, refreshing and healthy! It's especially good as leftovers as the juices have further co-mingled and the combination of sweet, tart and salty comes to its full fruition....
From the Kitchen of Dr. Amy Rothenberg With all the encouragement to eat more veggies, I always set a goal for myself of eating 10 veggies a day. One trick is to include a veggie or two with breakfast. I have entirely recategorized which foods go with which meals!...
