As soon as it gets cold, I roll this out. And last night we started the wood stove for the first time this season — a record, since usually we are cranking it by mid-October. There are lots of ways to make a good bean soup. This one is a fave because it’s easy and quicker than most — the trick here is to use beans that are already cooked. It’s a bit “Tuscan,” a bit “Navy,” and a lot delish. I use what I have in the refrigerator, which makes it come out a bit different each time I make, although of course you can go out and buy all the ingredients and make it the same each time. The one constant is fresh rosemary — it really makes this soup. Read More
A perfect little appetizer for the holiday season, you can make these all vegetarian by increasing the amount of chopped mushrooms and eliminating the Italian sausage. Easy to throw together, these empanadas can be made in advance and even frozen if you wish. They’re good plain, but outstanding accompanied by the luscious Romesco Sauce — makes all the difference. Using store-bought dough, the yield is 20-22 empanadas.