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Ichiban Dashi

Dashi, or Japanese stock, is the most essential ingredient in Japanese cuisine. Rest assured you can buy pre-made dashi – either in liquid or powder form. But, if you learn to make your own, the flavors and richness of your Asian dishes will be deeply enhanced. It only takes three ingredients to make dashi – […]

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Irish Parsnip and Apple Soup

In my mind I see a woman, head slightly bent against the wind and hefting long skirts. There is still a blustery nip in the air. Fields lie fallow, awaiting spring. She walks purposefully across the yard, her thatched-roof cottage behind her, cozy smoke rising from its stone chimney. She lifts a heavy door, and […]

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Butternut Squash Soup

With its lightly sweet yet rich flavor, Butternut Squash Soup is a real crowd pleaser. I love to serve it as a first course, sometimes spiced up a bit with a swirl of horseradish sour cream. With a salad and some freshly baked bread or homemade herbed crostini, it makes a delightful lunch or gentle […]

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End of Summer Sweet Corn Soup

Officially, we still have a few weeks of summer left, but all of us know that Labor Day is the real end of summer. We’ve enjoyed the last blowout barbecue or beach weekend, put away the tiki torches and sand chairs, and are starting to think about donning heavy sweaters and heading to the pumpkin […]

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Johnny K’s Creamy Potato Leek Soup

Out in my garden recently, I was pleasantly surprised to find several chive plants thriving after a long, rough winter. This was shortly before my husband, Kevin, and I took a quick weekend trip to Toronto to visit our friends John and Karen. I made a mental note to cook up a batch of potato […]

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French Onion Soup

Use mushroom stock in this French Onion Soup for a hearty vegetarian meal with earthy undertones. Add a fresh green salad and a crisp glass of Sancerre… you’re good to go!  Ingredients: 6 large onions (3 red, 3 yellow) 3 tablespoons butter Salt and pepper, to taste 2 teaspoons dried parsley 1 teaspoon dried basil […]

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