It's been a chilly, rainy spring so far this year and I've consequently been into all things soup. More recently I found myself craving the delicious lentil soup served at an Aleppan cafe in one of my old neighborhoods, but beefed up a bit to work better as a proper lunch or dinner on its own. This Palestinian version of the same soup (شوربة عدس) did not disappoint!
Dumplings are rarely (never?) served in China, Taiwan, or other countries with communities of the Chinese Diaspora without some sort of dipping sauce, which can range from fairly simple (a bit of vinegar or soy sauce) to complex. What follows is largely Vicky Pham's lovely recipe, tweaked (as always!) to better fit my family's more northern Chinese tastes. The original is worth checking out if you have a bit more of a sweet tooth, but this version works great for us. Whichever you try, enjoy!
This is largely the Gimme Delicious recipe, but obviously with adjustments to better fit my family's tastes. Try this out, try out the original, do as you feel led - there are very few wrong ways to get your chocolate fix!
This is a "hamburger" soup in the sense that it uses ground beef as its protein, not in the sense that it tastes like a burger! What follows is largely Spend with Pennies' great recipe, but somewhat modified to better fit my family's preferences and make it a proper soup. (It was somewhat stew-esque as originally conceived.)
I've used a variety of grits recipes over the years, but what follows is my current adaptation developed in the empty spaces of the Canadian Prairies during the more isolated days of the COVID pandemic. I am not a Southerner, so I can't speak to how authentic this recipe is. I do know what I myself like, however, and this fits the bill pretty nicely!
