Carri Thurman, baker and chef at Two Sisters Bakery in Homer, Alaska, asked to write about soup after what I can only say is a soup moment. It’s also a glimpse of a busy bakery and kitchen (and two delicious recipes for tomato soup and a seafood soup). —M.R. The Magic of Soup by Carri Thurman I arrive at the bakery at 10 a.m to begin my day working the lunch and dinner kitchen shifts. As I get out of my car, the roar of the waves breaking on the beach next door fills my ears and the stinging odor of salt water assaults my nose. As I get closer to the building the fishy smell of the ocean mingles with that of sweet warm sticky buns tinged with ham Danish that has been left in the toaster Read On »

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Tomorrow night at Playhouse Square, I’ll be hosting Ina Garten, aka the Barefoot Contessa, the brain and heart behind what has become an adored brand. And such is the subject of our talk, business and brands, as well as food and cooking. She, like me, is something of an accident—that is, Garten never set out to do what she is doing. She knew by age thirty that she didn’t want to be entombed as a policy wonk in D.C., so she put a low-bid offer on a prepared foods store in the Hamptons and got it. It had a felicitous name, which she kept, and with absolutely no training, she built it into a solid business, eventually branching out into catering. In 1996, after 18 years, she was ready to move on. More or less as Read On »

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  Donna wanted to change the banner photo on my Facebook page and it got so many likes and comments that I knew it clearly struck a wintery warmth chord in dreary March. I’ve posted this before and here it is again from, Ruhlman’s Twenty, which looks at 20 key concepts that underlie all of cooking. This key concept is water. This onion soup requires nothing but onions and water for the soup part. Plan ahead when making the soup because the onions take a long time to cook down, from a few hours to as many as five if you keep the heat very low, though you need to pay attention only at the beginning and the end. Before the onions caramelize, they’ll release copious amounts of water (be sure to taste this liquid!), which Read On »

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Last summer when Donna and I traveled to Italy, our first meal happened to be at a lovely hotel and home of a great wine maker and his wife, who prepared us a feast that began with zucchini soup. It was zucchini season and so they featured it in three courses without apology, just an explanation. “It’s zucchini season.” The soup was so simple it inspired. Onion, water, and zucchini, seasoned with good oil and salt. This week, while I work in Key West, I’ll be posting some of my wife Donna’s favorite pix from last year. She likes this one for the way it shows off the power of back lighting. I like it because it brings our first meal in Italy back to me in its entirety. Other links you may like: My Read On »

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One pot meals are great for this cold winter they are easy to make and taste delicious, via NYT.

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