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The Cookstr Weekly: Soups & Stews for Early Fall

September 14, 2015

Although it’s still hot and humid in parts of the country, the calendar is creeping towards fall and I’m beginning to think about slow cooking, roasting and braising to replace my summer standbys (I think all I’ve eaten this week are marvelous end-of-summer tomato and cheese sandwiches).

Ease the transition with chilis, soups, and stews that are laden with flavor and with produce. They’ll go well with the end of the season’s berries for dessert, or maybe with half of a tomato sandwich. 


 Warmest regards,

Kara Rota

Editorial Director
by Carla Snyder and Meredith Deeds
For this spin on a classic dish, creamy, beefy soup, loaded with mushrooms and gilded with a touch of Cognac, is ladled onto tender bites of steak and silky egg noodles. Make sure you don’t skimp on the cut of meat – tough steak will ruin the luxurious effect.”
More Soup Recipes from Cookstr

with Lillian Yang

Lillian Yang is the creator, producer, and co-host of the Food Non-Fiction podcast, which tells the incredible true stories and history behind food. She joins the Clever Cookstr to talk about some of her recent behind-the-scenes episodes on dark dining, food trucks, and what pandas eat. Click here to listen!

WHAT’S NEW ON COOKSTR

Borracha means “drunk,” and sometimes refers to food that contains a small amount of alcohol, in this case mezcal or tequila, which are natural partners with powerful chile salsas. This particular salsa developed out of a recipe I came up with for a lamb birria, a kind of soup or stew rich with chiles, spices, and garlic. It is strong and intense. 

Deborah Schneider
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