I don't find myself craving specific foods most of the year (with the exception of these and this), but there's a certain pull towards comforting classics in the fall. This dreary weather begs for hot meals, prepared slowly by the heat of a stove. I grew up eating clam chowder out of sourdough bread bowls in San Francisco and the hearty soup has remained one of my favorite dishes. I made this East Hampton version last night and it was creamy, indulgent and wonderfully filling.
Black Bean Soup
The weather has been so erratic lately that meal planning has become close to impossible. One day it's sunny and stifling, the next it's gray and wet. Monday was one of those painfully dreary mornings that just begged for a hearty soup for dinner. I made Tyler Florence's Black ...read more