I love the gentle, yet complex taste of leeks. In omelets, in curries, stews, and soup, leeks make for a more complex set of flavors that boost every dish. I was introduced to this leek and potato soup years ago as a teenager in Europe. I have never been able to reproduce that “je ne … Continue reading

Many moons ago as a young lad I spend a summer in France; much of it in rural Provence.  Being a vegetarian I initially enjoyed the local ratatouille made with aubergine (eggplant), tomatoes and the delicious local herbs that grew everywhere called , not surprisingly, herbs de Provence.  Within a few days, however, my tastebuds … Continue reading

This is a soup that will get you adopted if you make and take it to your neigbors’ for dinner.  I have loved leek and potato soup since the first time I had it as a young boy stdying in England. It stuck to your ribs and warmed you up. The only times I ever … Continue reading

A warm herbed bread recipe comes to us form our newest guest chef, Vaishnavi.  Judging from this recipe, we will soon be seeing many more expert meals and dishes from her; and soon. We hope she will be a frequent contributor to these pages.

An early fall Sunday. The air is wet with rain and the birds a screaming with joy in the yard. The weather begins to cool and I start to think soup.  I have some squash and assorted color carrots and potatoes. Fresh herbs and tomatoes form the garden are still plentiful.  Soup sort of cooks … Continue reading