Reading Mads Refslund’s inspired cookbook, Scraps, Wilt & Weeds: Turning Wasted Food into Plenty, I realize that I’ve been employing a simple strategy for using unexpected greens and stems for years: simply envision salad leaves as a green like spinach, perfect for quick cooking.
Read MoreCompose Sublime Soups Right in the Bowl
I got my greatest lesson in soup making during a middle-of-the-night meal at a 24-hour soup joint in New York’s Chinatown over 30 years ago. I was served a large bowl of chicken broth, with bunch of fresh watercress barely wilted in it, and an egg plunked in the center, perfectly cooked, with a runny…
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