Recipe: Butternut Squash Soup with Pumpkin Seed Mousse

Recipe for butternut squash soup with pumpkin seed mousse With another 44 days of winter to go (yes, we're counting), we're on the hunt for recipes that sustain our appreciation for the season's meager offerings. This is one of them. For this easy soup from the Wright's Rodolfo Contreras, butternut squash gets gussied up in truffle honey, crème fraîche, and pumpkin seed oil–infused cream.

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Recipe: Colin Lynch's Butter Soup with Shellfish and Honey

Colin Lynch's Recipe for Butter Soup with Shellfish and Honey Emulsion In this stew-like dish from Menton's Colin Lynch, sweet seafood is suspended in a rich beurre monté, a butter sauce that holds its emulsification. It's like the classic lobster-and-butter duo, but with the volume turned way up.

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Recipe: Oyster Mushroom Cappuccino with White Truffle Oil

Oyster Mushroom Cappuccino with White Truffle OilThis soup from chef Sean Olnowich get its name from its milk-foam finish. Serve it in cappuccino mugs and charm your guests with the playful presentation.

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Recipe: Nico Romo's Curried Crab Soup

Nico Romo's Curried Crab Soup This makes-itself soup from Nico Romo of Charleston's Fish gets some big kick from red curry paste and sriracha.

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The Bookshelf: Chefs at Home

Gary Danko's butternut squash soup To the chefs who spend their days plating with tweezers and funneling through a chinois, the chance to prepare an honest meal at home can hold a special, or even escapist, appeal. That's the concept behind Relais & Châteaux's new cookbook, Chefs at Home. While it spotlights elite chefs who prepare elegant and technically demanding cuisine at luxurious properties, the collected recipes are simple and satisfying—this is the food that chefs relish on a night off from the professional kitchen. Looking through the book, we learn that Christopher Brooks of Blantyre loves slow-roasted pork with roast potatoes and savoy cabbage, while JBF Award winner Gary Danko enjoys the ease and versatility of a butternut squash bisque. (Get the recipe here.) Lest we forget that these chefs perform

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Recipe: Josh Thomsen's Artichoke Soup

Josh Thomsen's Artichoke Soup Here's another in-a-snap soup for your Monday-night repertoire: this luxuriously creamy artichoke purée from Josh Thomsen of Berkeley's Meritage at the Claremont.

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Recipe: Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and Leeks

Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and LeeksThis soulful pumpkin soup, which Scott Conant served at his recent Beard House dinner, bears the chef's signature, rustic-meets-refined style. All that's missing is a hunk of crusty bread to mop up the last drops.

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