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