FRIJOLES CHARROS AND THE END OF VIDEO WORLD

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I’ve taken about a week off from writing – something I plan to do from time to time – and what better way to ramp this thing back up than with a food post.  In a previous post, “How to Make Beef Stew That is Not Terrible,” I mentioned the “trifecta” of soups that any cook ought to be able to whip up on a moment’s notice: chili, vegetable soup and beef stew.  These are fundamental cold-weather soups that should be learned first, because they form the basic building-blocks for many other soups.  For example, a traditional vegetable soup can be easily converted into a Tuscan vegetable soup with the addition of cannellini beans, zucchini, spinach and a parmesan cheese topping.

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