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The Things That Make Soup a Meal

by Jane Wangersky December 19th, 2014 | Cooking Basics
Cooking Basics Back at the beginning of this year, we ran an Ask the Chef column about rice and pasta in soup, and what to do if you couldn’t eat it all the first time around -- how to store it without letting the rice or pasta soak up all the liquid and bloat beyond recognition. (Bloated rice or pasta is not only no fun to look at, it’s even more miserable to eat -- like cereal that’s been sitting in milk too long.) That article is well worth reading, because starches, or carbs as they’re better known these
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Overnight Carrot Soup

by Jane Wangersky December 18th, 2014 | Recipes, Simple Solutions, Soups & Stews Recipes
I really didn’t think this one was going to be a keeper. Maybe months later, I thought, I’d look back and laugh and write about it as one of my near misses (read: disasters). When I took my first taste of this soup I’d just invented, all I got was bitterness. But I’m the kind of person who really hates to throw away food when it’s technically edible, so
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Ask The Chef

Knife Sharpening

by Elizabeth Skipper December 17th, 2014 | Ask the Chef
I was thinking about buying this handheld knife sharpener. You put the blade of the knife in the device and simply pull it through to sharpen it.  Is a device like this useful, or should I just stick with having my knives professionally sharpened?

You ask as if getting your knives professionally maintained is all that’s required to keep them sharp. Unless you’re getting this done often (commercial kitchens have it done weekly or bi-weekly), even in a home kitchen, your knives are getting awfully dull between sharpenings. So you need to be doing something at home.

Here are two questions
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Best BnB Bites

Roasted Tomato Soup

by BnB Finder December 16th, 2014 | Best BnB Bites, Recipes
During the holidays we have our traditional holiday dinners, and then want something different. This roasted tomato soup recipe from The Inn at English Meadows, which is located in Kennebunk, Maine, is the perfect soup for winter to warm you up, but it uses a variety of fresh tomatoes and basil that will give you the fresh taste of summer. The tomatoes, along with garlic and onions are roasted, and then added to chicken stock. Basil is then added, and an immersion blender is used. Cream is then added to bring it to the right consistency, and it
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Slightly Sweet Butternut Squash Soup

by TT December 15th, 2014 | Recipes, Soups & Stews
Recipes In case you aren't a regular Think Tasty reader, you may not realize that I have a seasonal fixation with butternut squash.  Actually, it's a two season fixation, and if it's a cold spring, it can seep into a third.  I love eating butternut squash in cooler weather. It is hearty, has great flavor, and is so versatile. After cooking the squash, I have many lunches just waiting to be made. (If I don't share it with my family). Seeing that I can eat squash weekly, I don't have to share all that often. For reasons I
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