Breakfast Soup of Spinach and Scallion with Sieved Egg

My very first cookbook, a gift for my 20th birthday, was Michael Field’s Cooking School. Michael Field was an acclaimed concert pianist who later turned his creativity to cooking. He became equally renowned in culinary endeavors as a chef, cooking teacher, and editor of the first, priceless Time/Life Foods of the World series. (There was, later, a second … Continue reading Breakfast Soup of Spinach and Scallion with Sieved Egg

Stracciatella: Italian Egg Drop Soup for Easter and Spring Colds

Piping warm homemade chicken broth afloat with egg curds is a quintessential spring soup–simple, pure, uncomplicated, refreshing, soothing. The nutritious chicken broth is the main point. Together with the egg and gussied up with shredded young spring greens, here dandelion, it’s a paen to new beginnings, a celebration of health, an elegant opening for a … Continue reading Stracciatella: Italian Egg Drop Soup for Easter and Spring Colds

Minestrone with Wild Rice, White Beans, Kale Mash, and Anchovy Toasts

Minestrone is an Italian way to say love with a warming soup chock full of good-for-you foods like beans, pasta, and vegetables floating in a succoring broth. The word minestrone comes from the Greek minestra, meaning to serve, and by extension, to minister to. The soup shows up in homey cooking around the world. In … Continue reading Minestrone with Wild Rice, White Beans, Kale Mash, and Anchovy Toasts