Whether you’ve been hiking in the woods or just sprawled on the couch watching the big game, a hot bowl of chili is always welcome on a crisp winter day.  If it’s spent all day bubbling away in a slow cooker while you were playing, all the better.

In preparation for Super Bowl Sunday, I’ve been working on a slow cooker chili recipe for the last couple of  weeks.  We’ve eaten more chili than I would recommend, but the end result is a deeply flavorful stew of home-cooked beans, lively spice and savory turkey.  It’s hearty enough to satisfy the most devoted chili head, yet still low in fat if you don’t pile on the condiments. (more…)

After all the excess of the holidays, nothing appeals to me more than a simple soup to warm the body and soothe the soul.

I crave comforting texture, wholesome ingredients, and straightforward flavors.  This white bean and kale soup has it all. (more…)

It’s not a celebration in Mexico without pozole. The spicy, porky soup, laden with tender hominy corn and a fiery chile paste, is perfect for a crowd and just the ticket for a Cinco de Mayo party.

The trouble is it’s hard to find a really good recipe that you can make with readily available ingredients. I mean, who can find pork trotters without an exhaustive search?  Even the Mexican markets in my town don’t carry them.

Then there are the secrets that you’re not likely to know unless you grew up in the culture, cooking at your mother’s elbow. I struggled with the dried corn for which the dish is named through a couple of batches of soup before I understood that even the bags of corn in the Mexican market had to be boiled with slaked lime before washing and cooking.  The pozole tasted good but it was so rubbery and tough it was almost inedible. Cans of white hominy — many cooks’ standby — just didn’t appeal.

Luckily, I found the already treated — nixtamalized — corn at Steve Sando’s great online store, Rancho Gordo. Sando uses small Southwestern corn kernels for his posole (it can be spelled with and “s” or a “z”).  The treated kernels cook up tender and fluffy,  providing the perfect canvas for rich pork, lively chiles and the panoply of toppings that give pozole it’s festive character. (more…)

Flu and cold season already has arrived at my house.  After being laid up on the couch all weekend with a scratchy throat, aching head and the sniffles, all I wanted was a hot bowl of chicken soup.

Nothing out of a can or a box would do, and I wasn’t interested in anything from the takeout counter.  I wanted homemade soup and it was up to me to make it.

Truth be told, it’s so easy I can’t imagine why anyone would buy chicken soup.  Even someone as unsteady and fuzzy-brained as I was can make her own as long as there are a few staples in the pantry, some basic veggies in the fridge and chicken parts in the freezer.

If you have a food processor, you don’t even have to chop anything.

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Some of my most dismal food memories are of hospital fare.  The few times I’ve  had to stay overnight in a hospital, the food invariably has been a disaster of soggy vegetables, mystery meat and Technicolor Jello.   Even my extraordinarily healthy appetite heads south in the face of such sad offerings.

The good people at Stanford Hospital & Clinics are on a mission to change all that.  Last week, they invited patients, staff and food writers to a tasting of their new Farm Fresh menu of wholesome food prepared with local, sustainable, organic and seasonal ingredients.

This carrot soup, sweet with apple juice and spicy with ginger and curry, won me over instantly.  It’s simple enough to be soothing while still complex enough to be intriguing — just the sort of dish to brighten up a hospital stay. (more…)