Baked Potato Soup

I know what you’re thinking: “But where’s the baked potato?” (A few people have already asked.) The title is a phrase on the taste and toppings of baked potatoes. I did, of course, originally consider starting with baked potatoes but rejected this method because of time constraints, textural anxieties and flavor...

Read More

French Onion Soup

The trick to a great French Onion Soup is starting with decent stock. French onion soup is typically made with beef stock. I've made beautiful soup with stock from the leftover rib and chine bones of a rib roast. Another important component is the proper caramelization of the onions. Caramelizing onions take...

Read More