An exotic spin on old-fashioned chicken soup that brings the same nourishing, curative comfort we crave from it. With the addition of coconut milk, edamame, rice noodles, carrot, ginger, lemongrass and cilantro – the homey, comforting flavors of chicken soup are kicked up a notch. Or two. The coconut laden broth is the best part of the soup; rich, creamy and flavorful with a hint… [Read more]
Chef Ottolenghi is my new hero. A food genius with the innate ability to take any vegetable and make it shine in exciting and inventive ways you would never dream possible. Ways that inspire. Not to mention he makes a mean dessert. This is an adaptation of his fried zucchini salad, a pasta salad he serves cold. I served it warm and called it dinner.