Just Right

April 12, 2015

If Marcella Hazan’s smothered cabbage soup could sustain us through the Winter, then this adaptation of her peas and rice is sure to be a hit this Spring. Five ingredients, minimal prep and 25 minutes is all you need to serve up the perfect April lunch.

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This simple recipe for Aristotelian Rice and Peas can be found here at Food 52 http://food52.com/recipes/25942-aristotelian-rice-and-peas-or-the-whole-is-greater-than-the-sum-of-its-parts

 

 

 

Soups On

October 20, 2014

Changes in weather…changes in schedule…additional Fall projects…all have me in need of a little break and a little grounding. I can’t think of anything better to get me back on track and slow me down than a big bowl of soup. And if it’s simple…even better. Marcella Hazan’s recipe for Venetian style Rice and Smothered Cabbage soup fits the bill perfectly with just a few simple ingredients. If you plan ahead, prepare  enough cabbage to have as a side, then transform the rest into the soup

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The recipe can be found here:http://food52.com/recipes/27213-marcella-hazan-s-rice-and-smothered-cabbage-soup photos: gp