What to cook in February
Minestrone, French winter salad, Taiwanese cookbooks and more (lots of recipes!). Plus an update on the chocolate situation.
Happy Friday, cozy cook!
February normally means hearty soups, long simmers and braises of various kinds. Although we’re having a weird warm spell in my neck of the woods, I’ve had minestrone on my mind — so I concocted one, with turnips and lots of lacinato kale (aka Tuscan kale or cavolo nero). It’s a winner — a soup I’ll be making again and again (Thierry and Wylie loved it!). Just this morning I published the recipe on Cooks Without Borders (the big site). I haven’t written a story about it yet, so it’s just buried in the recipes; here it is just for you:
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Recipes and stories from January
Here’s a run-down, with links, to things you’ll want to cook from the big site since the first of the year:
• “Celebrate New Year’s like an Italian: Make a big pot of braised lentils and kale.” This was written to ring in the new year, but it’s something I’d be thrilled to eat all month (and beyond).
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• “Five feel-good recipes to deliciously kick-start January” — when health is the idea
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• Tinga de Po…
