This recipes was provided by Michael Cimarusti, Executive Chef at Providence in Los Angeles. You can hear more from Cimarusti on his favorite fish techniques and dock-to-dish philosophy in his conversation with contributor Russ Parsons.
Mandy Yin runs Sambal Shiok, a brilliant Malaysian pop-up restaurant in London. “Making our signature laksa at the pop-up restaurant is a lengthy, labor-intensive process. This is a simplified version, with a great kick from chili and shrimp paste (available from Asian grocery stores). It’s the perfect winter warmer or for whenever you need a hit of spice.”
This recipe is admittedly a little basic, but sometimes, basic is good. Basic is a garlicky, white winey, tomatoey broth that will take care of your expensive seafood, cook it gently, and make everything taste delicious.
Pot au Feu is essentially a beautiful, tender pot-roast that is served in a clear, beef broth studded with vegetables.
So many of my favorite dishes are connected to memories from years ago, if not decades ago, and this is one of them. My son always loved a good meatball soup, and when Wolfie was a little boy and I didn’t feel like cooking, I opened a can of Progresso Chickarina soup. It’s regarded by many as the greatest tasting soup ever sold in a can, right up there next to Campbell’s classic tomato soup. Years ago the grocery stores in my neighborhood quit carrying the chickarina soup, which led me on a quest to make my own—and all I can say is thank goodness I set out on that journey. The meatballs are the key to my version; they’re tiny and sticky and decidedly unlike those you’d make for spaghetti and meatballs or turkey meatball soup. They have a unique consistency, enabling them to cook differently in the chicken broth. They end up as tasty little puffs. And yes, this requires an investment in time, mostly to make the meatballs. But it’s worth the wait. This is comfort food at its finest—a perfect call for lunch or dinner on the coldest day of the year. Or take it in a thermos on an outdoor adventure—a widemouthed thermos, of course.
Packed with nutrients and powerful flavours, the soup has a vibrant green colour and strong nutty, smoky taste, brought on by smoked salt, walnut oil and dry-fried kale.
There are American, Hungarian, French, Portuguese, African, and Scandinavian variations of the story of Stone Soup—a parable that teaches how each of us can contribute a little to the whole, which then becomes something much greater than the sum of its parts. So many different cultures telling a similar story of neighborliness and gathering around a pot of soup is a lesson in and of itself. Think of all the people in your community right now with whom you could share this wonderful recipe.
Recipe note from host Francis Lam:
This popular southwestern dish boasts rich bites of pork in a sauce dominated by green chiles. For our version, we used a combination of Anaheim and jalapeño peppers.
This jade-green gazpacho is beautifully surprising and satisfying. Garnish it with a swirl of plain yogurt and add a great crunch with fried nuts.