ITALIAN WEDDING SOUP PERFECT FOR A “SOUP SWAP”

ITALIAN WEDDING SOUP PERFECT FOR A “SOUP SWAP”

By Kathy Gunst  –  I don’t know about you, but this election knocked me off my feet. More than ever, I feel a strong need for community. Since Election Day, I want to sit around a table sharing comfort food with people I love. That’s where soup comes in. Think about it: Soup is what so many of our mothers and grandmothers served us when we were children and had the flu, or a cold. (Even if it meant opening a can and heating it up, it was still an…

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RECIPE | TURKEY POT PIE, A GREAT LEFTOVER DISH

RECIPE | TURKEY POT PIE, A GREAT LEFTOVER DISH

By David Latt  The only part of Thanksgiving better than the dinner itself is the next day, when we feast on leftovers. Sandwiches made with sliced turkey and cranberry sauce. Turkey soup. Turkey salad. When I was in his kitchen at Clifton’s Cafeteria in downtown Los Angeles, chef Andrew Pastore showed me how to make my new favorite after-Thanksgiving dish: elegant, individual turkey pot pies.     At Clifton’s, every day is Thanksgiving Pastore cooks 40 turkeys every day. Roasted turkeys are served at the carving station. He uses the…

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HOW TO | ‘EXPLODED’ TOMATO SAUCE

HOW TO | ‘EXPLODED’ TOMATO SAUCE

By Julia della Croce  At long last, cherry tomatoes are here, pay dirt for every ghastly love apple we’ve had to eat out of season. Whether Italian heirlooms or American hybrids, Ciliegini or Principe Borghese, Sun Golds or Black Pearls, Sugar Snacks or Honeydrops, these babies are tomato candy. What the best of them have that the Beefsteaks and other big boys of backyard gardens and farmers markets often fail to deliver is the sharp acid sweetness that nature intended for their breed.     I like to eat them…

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