by Jennifer Bierman in Recipes, October 9th, 2012
by Marisa McClellan in Recipes, September 28th, 2012
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
You can make a million soups by just sautéing and pureeing whatever seasonal veggies you have on hand with a little chicken stock and aromatics. Here are some of my favorite variations using chicken stock as the base.
First, start with the classic version
by Priya Krishna in Contests, September 13th, 2012
Ask someone about their favorite rainy-day meal and chances are they’ll share with you childhood memories of eating tomato soup and grilled cheese on a chilly, drizzling Saturday afternoon. It’s a classic combination in our culture, though it’s one that I didn’t personally try until I got to college.
My parents weren’t trying to deprive me; the truth of the matter is that if they’d tried to serve me tomato soup during my fledgling years, I would have looked at them with absolute horror. I spent the bulk of my first two decades desperately trying to avoid tomatoes in their many forms. They were particularly egregious when raw, but I wasn’t interested in large amounts of any tomato-based substance. Tomato soup would have immediately reduced me to tears.
By the time I was 18, however, and away at school, I was beginning to open up a little to tomatoes. I don’t know if my palate had changed or if I was generally more mature in my approach to food, but slowly I started to understand the tomato’s many virtues.
Now I’m all in when it comes to tomatoes, and I particularly love a good bowl of tomato soup. In my book, there’s no tomato soup recipe better than Ina Garten’s Roasted Tomato Basil Soup. It’s been my go-to version since I first made it more than eight years ago. It starts by instructing you to roast three pounds of plum tomatoes and finishes with four cups of fresh basil leaves. It is deeply flavorful, and while not as silky smooth as the canned kind, still goes incredibly well with a grilled cheese.
Before you start roasting your tomatoes, read these tips
by Alex Guarnaschelli in Food Network Chef, Recipes, June 12th, 2012
Sandwich King Jeff Mauro once said, “Soup is the sandwich’s best friend.” Finally, there is a plate that is made just for this classic combo: the Soup and Sandwich Ceramic Tray Duo by Uncommon Goods. This tray features both a wide-mouthed soup bowl and perfectly sized sandwich plate so that as the nights start to get colder, you can easily enjoy this perfect pairing. It also works well for other great combos, like cake and ice cream or fruit and muffins.
You can buy your own Soup and Sandwich Ceramic Tray Duo, or enter in the comment field below for a chance to win one. To enter: Tell us your favorite soup-sandwich combo in the comments. We’re giving away a tray to four lucky, randomly selected commenters.
You may only comment once to be considered and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 9:30 a.m. EST on September 13 and 5 p.m. EST on September 17, 2012. Subject to full official rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of each prize: approx. $30. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd, Knoxville, TN 37932.
So tell us, what is your all-time favorite soup and sandwich combination?
by Maria Russo in Recipes, June 9th, 2012
This is a good recipe when you feel like having a few late spring-early summer tomatoes when they are not yet at the height of the season. I find this is a simple and tasty way to extract the maximum flavor from them. I like to take my time with this recipe and work with the grill when it’s not so hot. I really like grilling something and blending that charred flavor into others. That’s why I dig this soup.
Get the recipe
by Marisa McClellan in Recipes, April 13th, 2012
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and for dinner this weekend, we’re starting with a cup of chilled soup.
Unlike hot soups that can weigh you down and fill you up, chilled soups, like gazpacho and fruit purees, are light, refreshing and ideal for steamy summer days. Most chilled varieties come from no-cook recipes, meaning that the ingredients — fresh, seasonal produce, herbs, olive oil and more — are quickly blended then left to rest as their flavors combine.
Food Network Magazine’s Chilled Cucumber Soup (pictured above) is a bright bowl that is bursting with sweet and savory tastes from cucumbers, sherry vinegar, dill and a touch of garlic. If you’re hosting guests this weekend, ditch traditional serving methods and pour the soup into tall shot glasses, so that guests can simply drink this cool, smooth blend.
by Maria Russo in Recipes, February 27th, 2012
During the final years of their lives, my grandparents stopped cooking at home. They’d do little things, like make coffee and toast in the morning and heat up a can of soup for lunch. But dinner was always eaten at Little Pete’s, the restaurant across the street from their apartment building.
Each day at around 5:00 or 5:30, they’d don coats (no matter what the weather) and make their way over. The wait staff took great care of them, reserving my grandma’s preferred booth and depositing a glass of iced tea in front of her the moment she sat down.
When we’d go to visit them, these trips to Little’s Pete’s took on even more importance, because it was an opportunity for them to show my mom, sister and me off to the unofficial members of their de facto nightly dining club.
Over the years, I logged a lot of hours at Little Pete’s. My regular order was a cup of French onion soup and a Greek salad with extra olives. Truly, though, the salad was simply there so that I could justify eating a bowl of tangy broth, onions and bubbling-hot cheese.
The tenth anniversary of my grandmother’s death recently passed, so it just seemed right to make something in her honor. Though I ordered it more often than she did, I chose Ina Garten’s recipe for long-cooked French Onion Soup as a way of remembering all those meals. I took my time slicing onions and cooking them until golden. I think it may have been my most favorite Weekender yet.
Before you start slicing onions, read these tips
by Maria Russo in Holidays, Recipes, February 4th, 2012
Though it’s a timeless vegetarian combination, soup-and-salad lunches and dinners do not have to be basic, boring meals featuring predictable dishes. Food Network Magazine puts a twist on traditional favorites using vibrant, in-season ingredients, fragrant herbs and spices and bold textures to ensure its soup and salad recipes are anything but ordinary.
Filled with good-for-you vegetables, each hearty bowl of Food Network Magazine’s Slow-Cooker Sweet Potato and Lentil Soup (pictured above) is bursting with the warm flavor of curry powder, subtle notes of ginger and plenty of fresh sweet potatoes, carrots, celery and leeks. Before serving, squeeze fresh lemon juice on top of the soup to lighten it and add a bit of refreshing citrus.
by Marisa McClellan in Recipes, December 30th, 2011
Have you heard? This Sunday is the Super Bowl. We have wing, nacho and chili recipes galore, all to ensure that your Big-Game Bash will not leave you fumbling in the kitchen. But what if you’re not a sports fan or simply prefer to stay away from those deliciously decadent dishes? Then this weekend, the name of the game is rich, hearty, bold-flavored soups instead. Below, check out a few of our most super bowls of soup, perfect for game day or any other.
With buttered croutons, rustic potatoes, salty bacon and a generous splash of cream, Food Network Magazine’s Potato-Leek Soup With Bacon is a no-fail recipe that is ready in only 40 minutes. Pureeing just half of the soup is an easy way to ensure the broth’s smooth consistency while preserving its chunky texture.
Though Ellie Krieger lightens up traditional Tomato-Tortilla Soup by cooking with chicken broth instead of heavy cream, her recipe from Cooking Channel promises classic flavor from lime juice, sautéed garlic and plenty of tomatoes. For a crispy, crunchy touch, garnish with golden tortilla strips before serving.
by Alex Guarnaschelli in Food Network Chef, December 22nd, 2011
Like so many others, when the new year approaches, I begin to entertain thoughts of healthier eating. I imagine spending all of December 31 sweeping out my refrigerator and pantry, getting rid of the crackers, chocolate (even the baking kind) and oozy cheeses, and replacing them with kale, flax seed meal and dried beans.
Most years I don’t actually tackle such extreme measures. Instead I just take steps to add a few more virtuous items to our regular menu. Come January the number of leafy greens found in my kitchen will outnumber the cheeses (sadly, not the case at the moment) and I’ll start packing more lunches for my husband and me.
One way that I fill our lunch bags is with homemade soup. I cook up a batch at the beginning of each week and portion it out into microwave-safe containers each night before I go to bed. That way it’s easy to grab come morning. These soups are often bean and vegetable based. Some weeks I do a black bean soup from dried beans; other weeks I stick to pantry basics like canned white beans and boxed stock.
Recently I’ve been making a simple Lentil Soup using Alton Brown’s recipe as my guide. It makes a generous amount, is incredibly cheap to make (good if you’re watching your wallet as well as your waistline) and can happily simmer on the back burner on a Saturday or Sunday afternoon. All these things make it perfect for The Weekender.
Before you start simmering, read these tips »
This soup is really simple to make. It’s really a matter of cooking the beets and garlic together and allowing the flavors to meld. Once that part is done, it’s simply a matter of adding the tangy element of the creme fraiche and the pleasing crunch of the cucumber. I find a chilled soup so refreshing and wonderful when paired with something like a braised meat. The other great thing is that you can make this entirely in advance and simply ladle it into the bowls when ready. For me, when I’m having people over, I love serving the appetizer effortlessly and getting the main course done. The goal is to make great food but to get out of the kitchen and have fun with my friends.
Get Alex’s Chilled Beet Soup recipe »