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Yesterday I harvested the last of the fava beans (a.k.a., broad beans). This task reminded me of something: that I haven’t posted a recipe where said legume is the main ingredient.
I’ve long been inspired by an appetizer, foul moukala, that we had at a Lebanese restaurant, Al Waha — all the way in Bayswater, London. [...]

While making room in the freezer for this year’s batch of tomato sauce, I came upon several containers of same from previous years. What to do? Make soup!
It wasn’t until Simon made the homemade variety that I ever dared to touch tomato soup —after a childhood (and adulthood) of making wrinkled faces at the canned [...]

I admit it, I find soy milk suspicious. Sure, it works nicely as a creamy substitute in soups; and the occasional soy cheese I’ve had at izakaya restaurants has been tasty. I’ve even had a couple soy-based ice cream sandwiches which nearly fooled me, taste and texture-wise.
But soy milk. As a drink, especially a sweet [...]

I enjoy a good creamy mushroom soup, preferably not from a can. The secret here is sautéing the mushrooms so that they become browned and aromatic. The addition of wine, almonds and thyme make the soup so rich and tasty for me that cream is optional.

This basic risotto recipe can be modified in many tasty ways. You can also reheat leftovers in a microwave oven.

Here are some ingredient ideas:

While heating the stock, throw in about an ounce of dried porcini mushrooms. After the mushrooms have reconstituted, remove and squeeze excess liquid back into the stock. Then treat the same way [...]