By Jeanie Rose | Broth
In the late 70’s my neighbor, Lucy, had a copy of Molly Katzen’s Moosewood Cookbook. It was hot off the press and causing quite the stir. Back in the day! Molly Katzen and Alice Waters were changing the American food scene forever. God bless the pioneers! They ushered in lots of fresh ingredients with bright […]
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By Amanda Rose | Broth
Over the years I’ve had comments from folks who’ve said, “When there seems to be nothing to eat, time to shop for groceries, you put a great meal together out of what appears to be nothing.” As I finished the post below, I realized that these are some of my secrets to whipping up good […]
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By Amanda Rose | Broth
A turkey often sits center in a holiday meal and while the leftover white meat makes great turkey sandwiches and the dark meat is a great complement to casseroles and salads, many people discard the turkey carcass itself and miss their opportunity for a great soup. They also miss their chance to benefit from the […]
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By Jeanie Rose | Broth
I’m always on the lookout for extraordinary ways to enjoy ordinary food items. What is more ordinary than a potato? This adaptation of a soup from Colombia will totally change your image of what you know as potato soup. Ajiaco is a thin soup, verging on clear. The flavor comes from the broth and from […]
Continue readingBy Jeanie Rose | Broth
My first experience with albondigas, a Mexican meatball soup, was in the home of a friend. Her mother, recently widowed, had just come to live with her. Eugenia and her deceased husband had run a Mexican restaurant that people came to from three counties. The food was phenomenal. With her husband gone and the restaurant […]
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