Baked Potato Soup

Potato Soup

Adapted from @MikeCotton's famous potato soup. Full instructions for that are at the end. This recipe can (and usually should) be halved!)

5 lbs baking potatoes
¾ lbs (3 sticks) butter
1 lb applewood smoked bacon, chopped
1/2 lb sharp cheddar, grated or finely diced
5+ cloves garlic
1 1/2 teaspoons dried thyme
sea salt, black pepper to taste

Optional: Sour cream and chives.

Kitchen needs: a large pot, another pot, and a lot of large prep bowls


Your rating: None Average: 4 (1 vote)

Venezuelan Chicken caldo

Venezuelan Caldo

Turkey Carcass Soup V.2 - Venezuelan "Chicken" caldo

I was making turkey carcass soup ( and it ran away from me into a soup styled after the fantastic caldos de pollo I had in Merida, Venezuela. Here's a discussion of Spanish Caldos. Venezuela is not big on spicy foods, so I concentrated on savory spicing and the broth itself.

1 liter turkey broth/soup with ~ 1 cup of turkey meat. It's best if there's still some turkey fat included.
1 can diced tomato

Your rating: None Average: 2 (1 vote)

Turkey Carcass Soup

Turkey Soup

This soup is a great way to use up some of the leftover shreds from turkey and dressing.

1 onion
1 rib of celery, chopped
1 carrot, sliced
Other veg: mushrooms, bell pepper (optional, chopped)
pearled barley, rice, or noodles (if using barley, ~¼ cup per quart of broth)

Make broth from the turkey bones, and take out as much as you want for soup - chill and skim off the fat.

Saute chopped onion, celery and pepper in a soup pot with olive oil. Add broth and bring to a boil, reduce, add grain, simmer for 10 minutes.

Your rating: None Average: 2 (2 votes)

It's Bean a Long Thyme soup

Soak overnight: 3 cups dried black beans 2 cups dried black-eyed peas 2 cups dried pintos Other beans as available

Rinse and cover with 2" of water add 32oz of veg stock salt port (4 slices of fatty bacon work well!) 2 cans diced tomatoes 2 jalapenos, chopped (or 1 scotch bonnet or habanero, left whole) 2 medium onions, diced 4 cloves garlic, minced
spices to taste (use a LOT, beans soak it all up):

chili powder or (better) powedered chipolte peppers
a dash each of:

bring to a boil, add:
1 cup green lentils

Your rating: None

Sunchoke Bisque

Sunchoke Bisque

(serves 6)
3 tbsp olive oil
1 lb sunchokes, unpeeled (about 4 medium/large sunchokes
2 waxy potatoes like Yukon Gold
1 celery rib (optional)
1 onion
5 cups stock
3 cloves garlic, minced
1 bay leaf
3/4c milk or cream
salt and pepper to taste
croutons or toasted pumpkin seeds, hazenut oil or pumpkin seed oil (optional toppings)

Your rating: None Average: 2.5 (2 votes)

Tortilla Soup

Tortilla Soup

6 tablespoons cooking oil
8+ 6-inch corn or flour tortillas, halved and cut crosswise into 1/4-inch strips
2 onions, chopped
6 large cloves garlic, smashed
1 tablespoon paprika
5+ tablespoons ground cumin
4 tablespoons chili powder
2 teaspoons cayenne pepper
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro

Your rating: None Average: 4 (2 votes)


  • 1 ½ cups red lentils, washed and drained
  • 1 ½ tbsp. ghee
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp. grated fresh ginger
  • 2 small chilis or ½ tsp. dried red chilli flakes
  • 1 tbsp. curry powder
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • ½ tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 1 tomato, finely diced
  • 4 cups water or veg stock
  • salt & pepper to taste

In a large pot over medium heat, add the ghee to melt. Add the onion and cook, stirring until very soft and translucent and slightly yellow, about 6-8 minutes.

Your rating: None Average: 2 (1 vote)

Chinese Long Beans

Long beans

1 1/2 lb Chinese long beans*
1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
2 teaspoons soy sauce
2 to 3 small fresh Thai chiles** (to taste), finely chopped
1/2 teaspoon salt
1 1/2 tablespoons peanut oil
1 tablespoon chopped garlic
2 tablespoons fresh lime juice
Add shrimp to make a full meal

Your rating: None Average: 2.5 (2 votes)



The Arepa is the Venezuelan staple, and their version of meat-in-bread. They're very filling, if hard to get the flour for. Online, Amigo Foods offers it (Harina P.A.N.), and often you can find it at more Latin-oriented groceries (Austin: Fiesta almost always has it. In DC, I've found it at La Casa Latina on Georgia near Piney Branch and at Caribbean Market II on New Hampshire near Takoma Park)

Your rating: None Average: 3 (1 vote)



Cornbread from scratch. The "one kit" recipe is for one normal-sized loaf. The "three kit" recipe is for Turkey and Dressing. When making cornbread for dressing, do not use stone ground cornmeal for the cornbread...although it makes great cornbread, it makes lousy dressing, it absorbs too much liquid.

One Kit
1 c. yellow cornmeal (Not stone ground)
1 c. flour
1 T sugar (optional if you are not feeding Yankees)
4 t. baking powder
1/2 t. salt
1 c. milk
1/4 c. shortening
1 egg

Three Kits
3 c. yellow cornmeal (Not stone ground)

Your rating: None Average: 4 (1 vote)
Syndicate content