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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Recipe: Chilled Plum Soup with Green Grape Sorbet, Horchata Gelée, and Crispy Rice Clusters

Recipe for Chilled Plum Soup with Green Grape Sorbet, Horchata Gelée, and Crispy Rice Clusters from the James Beard Foundation This striking plum soup from Aureole's Jennifer Yee showcases an array of contrasting flavors and textures. If you make the sorbet and gelée ahead of time, the dessert becomes a completely feasible finale for your next dinner party.

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On the Menu: Our Labor Day Weekend Menu

labor day menuMarc Murphy's mini lobster rolls; Karen DeMasco's sweet corn budino with blueberries and cornmeal shortbread

As summer’s twilight looms, we’re testing the strength of our shopping bags by loading them up with ingredients for these tasty late-season recipes. This menu may not call for a piping hot grill, but it will still help you cope with the fact that another summer has come and gone. Chilled Carrot Soup With Clotted Cream, Pistachios, and Mint This elegant dish is souped up (sorry, we can’t resist) with curry, sweet pistachios, and an unexpected dollop of clotted cream, making it one of the more cosmopolitan carrot purées we’ve seen.

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Recipe: Chilled Corn Soup with Scallion Toasts and Smoked Salmon

Chilled Corn Soup with Scallion Toasts and Smoked Salmon We like the choose-your-own-adventure spirit of this soup from JBF Award Winner Gavin Kaysen. We’re sharing his scallion toast–topped version, but the chef notes that sweet seafood, like lobster or crab, is another natural match. You can also garnish the soup with a cluster of sevruga or golden osetra caviar if you’re feeling fancy. Even on its own, the creamy corn base tastes wonderful.

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Recipe: Chilled Tomato Soup

Chilled Heirloom Tomato SoupThis crisp and bright tomato soup from Benoit’s Pierre Schaedelin was a huge hit at Chefs & Champagne—and it will be a huge hit at home once you see how easy it is to make. We recommend using heirloom tomatoes: the soup’s heat-free preparation will preserve the knockout flavor of those bulbous beauties.

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Recipe: Chilled Carrot Soup With Clotted Cream, Pistachios, and Mint

Matt Jennings's carrot soup Laced with fragrant spices, olive oil, and mint, this puréed carrot soup from chef Matt Jennings is packed with flavor. Jennings finishes the dish with a quenelle of clotted cream, which you can make ahead of time by letting a mixture of cream and buttermilk thicken at room temperature. (If you can't do that step beforehand, just grab an imported jar from Whole Foods or Dean and Deluca.)

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Eye Candy: Carolina Gold Rice Soup with Peanuts, Scallions, and Quail

Carolina Gold rice soup Shaun Doty, who owns the acclaimed Shaun's in Atlanta, served this Carolina Gold rice soup at his Southern-style Beard House feast. (And in case you missed it a few weeks ago, we've got the recipe.) Click here to see more photos from Doty's event. (Photo by Shaun Fletcher)

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