Recipes & Food

Our favorite tips and techniques for cooking with fiery and smoky dried chiles, like anchos, emguajillos/em, emchiles de árbol/em, and more.

Today we're making the most delicious and easy Tuscan white bean soup. It's loaded with roasted garlic and rosemary flavor and is simmered until creamy. I hope you enjoy this easy soup recipe! SUPPORT ON PATREON: https://www.patreon.com/sipandfeast MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** TUSCAN WHITE BEAN SOUP PRINT RECIPE: https://www.sipandfeast.com/tuscan-white-bean-soup/ INGREDIENTS WITH GRAM AMOUNTS ¼ (54 grams) cup extra virgin olive oil 4 (112 grams) ounces pancetta - diced 1 large onion - diced 4 ribs celery - diced 3 medium carrots - diced ¼ teaspoon crushed red pepper flakes 1 pound (454 grams) dried cannellini beans soaked overnight, or 3 16-ounce cans 6 cups (1440 grams) low sodium chicken stock plus more for thinning 1 head garlic roasted 3 sprigs rosemary 1 small Parmigiano Reggiano rind (optional) 1 large bay leaf salt and pepper to taste FOLLOW ME ON INSTAGRAM: https://www.instagram.com/sipandfeast/ Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

Our Caesar salad takes the best from Julia Child's and Caesar Cardini's recipes: crisp inner romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like, all tossed together in a creamy dressing.

A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.

Using an immersion blender, you end up with a cup full of creamy, perfectly emulsified, real-deal, better-than-anything-you-can-buy mayonnaise.

The sous-vide cooker is the best way to guarantee the juiciest, tenderest, most flavor-packed chicken salad. Adding aromatics directly to the cooking bag guarantees more flavorful results.

Salty, spiced potato patties inspired by the iconic Punjabi Deli in the East Village of New York City.

While this traditional Chinese dish has many variations, eggs and tomatoes remain the star to shine anytime from breakfast to dinner.

Ragù Napoletano is a meaty stew featuring big chunks of beef, pork, and sausages simmered until fall-apart tender in a deep and rich tomato sauce.

Kimbap, one of Korea's most popular snacks, can have all sorts of fillings; this very classic version is a great place to start.

Espagnole is a basic brown sauce that is one of the five mother sauces of classical cuisine and the starting point for making a demi-glace.

Spatchcocking (a.k.a. butterflying) a chicken before roasting helps it to cook quickly and evenly, with the crispiest skin around. Here's how.

One thing you'll quickly notice about Sichuan cuisine beyond the spicy stuff, is their love of fresh, crunchy pickles. No meal is complete without a dish of cold, vinegary vegetables, whether it's turnip, cabbage, peanuts, or cucumbers. Think of them as a palate cleanser between bites of the heavier stuff. Sichuan-style smashed cucumbers are the simplest example of one of these dishes, and coincidentally my favorite one.

One of the most basic kitchen tasks is thickening a soup. Learn how to easily thicken a soup using pantry staples.

Traditionally Coq au Vin was made with a rooster or old cockerel but as you can see in this recipe, good meaty chicken works well.

Here's a recipe for Ethiopian doro wat, the most popular African dish in the world. It's a sweet and spicy onion based chicken stew.

Peanut butter soup, Ghana's most famous soup, is a variant of groundnut soup, with peanut butter serving as an easily accessible substitution.

This Chinese vegetarian hot and sour soup recipe is a light meal or accompaniment that can be enjoyed at any time of day.

The fried breakfast pastry with a golden brown, well-puffed exterior and a light, airy interior.

This baked German potato salad is a unique take on a traditional favorite, by using baked fingerling potatoes adding a nice roasted flavor to the dish.

How to make chochoyotes, little hand-formed disks of masa that thicken any soup or broth they're cooked in.

A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.

Lamb with herbs, onions, and spices make the juiciest version of this ancient dish.

A hearty Filipino-style meatloaf stuffed with hard-boiled eggs and Chinese sausage.

With its soft, brioche-like dough, sweet crust, and buttery flavor, the concha is one of the most recognizable Mexican pan dulces.

Making excellent tomato soup from scratch at home is almost as easy as simply opening a can, and the return on your minor time investment is significant.

An easy potato-leek soup that takes no shortcuts to deliver the best flavor and texture possible. A touch of buttermilk and potatoes pressed through a ricer are the secret.

There are lots of tricks out there for caramelizing onions in a fraction of the time. They may sound like a good idea, but caramelizing onions until deeply browned and sweet takes time and attention. Here's why.

The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, French lentils are flavored with big chunks of pancetta, chicken stock, carrots, onions, bay leaves, and fall-off-the-bone tender chicken legs. It all cooks in about 30 minutes start to finish.

Ridiculously tender meat, perfectly cooked potatoes, and richly flavorful broth. Ready to eat in less than 30 minutes.