Butternut Squash and Apple Sweet Soup Adaptation
A reader shares a creamy roasted squash and apple soup idea blending butternut squash with apples. The suggestion includes possible kosher toppings from Erica Rauzin and a coconut milk alternative, referencing a B7 recipe adapted from Spice and Spirit.
MENTIONED IN THIS ARTICLE
Erica Rauzin
Keneret
Rich's
Rich
Rauzin
Rhubarb in the Garden and Sweet Tart Pairings
The author plans rhubarb from their new front yard edible beds to balance its tartness with sugar. They discuss cooking tips from poaching in syrup to macerating in sugar, and explore rhubarb with strawberries, cherries, citrus, and savory pairings like duck, pork, and foie gras.
Poached Eggs The Simple Method That Succeeds
Howie Rumberg outlines a practical approach to poaching eggs. Simmering water yields a clean oval shape with minimal fuss, avoiding vinegar or complex wraps. The article emphasizes simplicity and reliability over experimental techniques.
Poached Egg From Start To Finish
Simple guide to poaching one egg in 2 to 3 inches of simmering water. Step by step: crack into a cup, slide into water, cook about 3 minutes for medium runny yolk, lift with a slotted spoon, pat dry, chill or reheat in simmering water for 20 seconds. Store up to a day in cold water bath.
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