Good Things by David

Cool, refreshing gazpacho is just the thing to serve when it's hot outside. Using the freshest ingredients and a powerful blender or food processor, preparing some delicious gazpacho can take a matter of minutes.  Eaten throughout Spain, there are probably as many recipes for gazpacho as there are tapas bars. It's no wonder that this particular cold soup is popular.  It tastes of sweet tomatoes, cool cucumbers, mildly spicy because of the bell peppers, and surprisingly tangy because of the sherry vinegar.  Whether you decide to add bread to the soup, as per tradition in certain households,  make sure that your ingredients are absolutely fresh and blemish-free. My gazpacho doesn't include any bread, because I feel it doesn't need it, but if you wish, go ahead and create tasty croutons to add as a garnish.  What's even better is that it can be made with either ultra-fresh garden tomatoes or even peeled canned tomatoes.  There is a difference in flavor, ...

If you're looking for an appetizing and elegant soup to serve at your next holiday feast, try this recipe from chef Daniel Boulud.  I have made a couple of variations of his Curried Cream of Cauliflower and Apple Soup for the past week, and I have to say that it is quite delicious.  Chef Boulud uses a blend of saffron and Madras curry powder, which makes for a spicy soup that is perfect for cool weather.  My versions of this soup don't include saffron and curry powder.  I've made it using a small amount of ground cinnamon (1/4 teaspoon) so that it doesn't overpower the flavors of the apple and cauliflower, and I have included some freshly chopped tarragon to complement the warmth of the cinnamon.  Using vegetable stock and absolutely no cream whatsoever, you can make a vegan version of the soup that is absolutely delicious!  I love using these Wedgwood drabware pieces to serve the soup.  For Chef Daniel Boulud's recipe, click here. ...

I love the earthy taste of lentils in soups, salads, pilafs & when used as a main dish.  When I was a strict vegetarian many years ago, I developed a taste for these nutritional legumes and came to rely on them quite often.  Packed with a lot of fiber and protein, among other beneficial good things, lentils make a most comforting & delicious soup during the colder months.  If I'm making this particular soup I will get the largest stockpot I own and cook a big batch.   Lentil soup is among my favorite things to eat for meatless dinners and it always manages to get devoured by everyone.  This particular soup gets its flavor and texture from four different varieties of lentils, but you can get away with using just two types and still make it delicious.  I've given you several optional ingredients to add to the soup, so pick & choose according to your preferences.  The best thing about this soup, other than the taste, is that ...

Food trends and diets come and go from year to year, but as soon as November arrives and the thought of Thanksgiving looms on the horizon for all of us, we seem to want those time-honored and much beloved recipes we grew up eating.  I'm no different in taking comfort in the flavors and aromas of fall.  Did you all have a nice Thanksgiving?  I certainly hope so.  Ours was pretty much stress-free because I did not roast an entire turkey as in previous years.  My turkey was a stuffed and rolled version that went very well with the usual side dishes we crave.  Everything was tasty and nothing was leftover past the next day.  Admittedly, I kind of regret not having had leftovers for a few turkey sandwiches, but with Christmas right around the corner I won't have to wait very long for these savories. This past month on the blog I explored a few recipes which have quickly become favorites of mine, because they call to mind all of the flavors I loved as a...

Smooth, tasty, hearty and thoroughly nutritious are just some of the ways to extol the virtues of a delicious, homemade Acorn Squash Soup.  One shouldn't pass up the opportunity to whip up a batch of this seasonal soup since it is so simple to make with just a handful of ingredients.  I've shown you how to perfectly roast these winter squashes in order to coax the full flavor from them, and it is these which serve as the foundation for a most savory fall dish.  My preferred way to prepare this type of soup, which is not dissimilar to Butternut Squash , is by enhancing it with a few traditional ingredients and giving it just a hint of spice for a bit of depth.  I never want any one ingredient to overwhelm or dominate the flavor of the acorn squash, because it is too good to play a secondary role.  You can experiment with your favorite type of fresh herbs when making the soup, but be judicious about the amount you add so that you create a perfect balance...