Jeannette Park

Roasted Tomato Soup Recipe

By Jeannette Park | January 22, 2014

Photo: Triphoss
Photo: Triphoss

Photo: Triphoss

When the weather dips below zero, or there’s a storm blowing out, nothing is more comforting than a hot bowl of homemade soup. Here I whip up a roasted tomato version from tomatoes I froze at the end of summer (at their peak), with just a splash of light cream to make it velvety smooth. Serve it with cheese croutons, crostini, or do like I did and have it with grilled broccoli rabe and fontina cheese sandwiches. If you don’t have roasted tomatoes, just replace the amount with another can of San Marzano tomatoes.

Tomato Panzanella Salad Recipe

By Jeannette Park | September 30, 2013

Photo: julochka
Photo: julochka

Photo: julochka

With the glut of late summer produce still available at the farmer’s market (and as a way to get rid of the day old bread), think of panzanella salad as a deconstructed vegetarian sandwich. While this traditional Tuscan bread salad is made with stale bread that has been soaked in water then tossed with vegetables and sometimes cheese, the thought of soggy bread made my stomach turn so I decided to create something that could hold up to the vinaigrette once dressed. Traditional versions often include red or yellow peppers, but I just used tomatoes and cucumbers which created a lovely starter to the whole roasted fish I served as the main course.


Ginseng Chicken Soup Recipe

By Jeannette Park | May 24, 2012


Photo: eboppy

Samgyetang, or ginseng chicken soup, is usually served during the summer to replace nutrients lost while sweating or physical exertion. Koreans believe this soup can prevent illness, and while it is traditionally made with a whole young chicken, Cornish game hens also work well.

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