Butternut Squash Soup October 27, 2016 by Mark Karney Cuisine American Category All Soups Vegan Vegetables Vegetarian Ingredients 4-5 pounds butternut squash (2 large) 2 large onions 2 large jalapeno peppers (optional) 1 large russet potato 1 pound carrots 10 cups … Continue reading →
There is nothing like freshly made croutons to add the perfect finishing touch to a soup or a salad. I’ve been making these for a while and never thought much of it. I recently made them with soup for my … Continue reading →
I created this recipe a number of years ago for Natalie when she was suffering from a bit of a cold since she is a big fan of ginger, garlic, and hot peppers. It provided some relief and we’ve been … Continue reading →
When I was growing up, despite being immersed in Hungarian cookery, no one in the family ever made Hungarian Goulash. I guess it wasn’t part of the Northern Hungarian cuisine. When Jared and Izabella went to Hungary a couple of … Continue reading →
I’ve been making this clam chowder for a long time. I came up with the recipe to mimic what you might get at a clambake, and to avoid the excess calories of New England Clam Chowder. This is a large … Continue reading →
This is an end of summer recipe when the garden is yielding more bounty than you know what to do with. It is a great summer meal served with fresh cornbread. I went through many Gazpacho recipes and finally developed … Continue reading →
Last Christmas, Natalie gifted our oldest son, Jared and me with a cooking class at The Chopping Block which is a wonderful cooking school and gourmet shop at Lincoln Square in Chicago. (See the link at the left) This was … Continue reading →
Years ago, there was a Soda Fountain/Magazine Shop in downtown Barrington called the Towne Shoppe. I think it had been there forever. There was the typical long counter that you would find in a Soda Fountain along with the requisite … Continue reading →