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Jan 23, 2020 at 19:36. 1 comments

This one ingredient will give your cream of mushroom soup spectacular depth

This one ingredient will give your cream of mushroom soup spectacular depth

Growing up, the only cream of mushroom soup I’d ever had was the salty, milky goop that comes from a can. It wasn’t until adulthood that I realized the potential of this soup. The version I make now features an incredible depth, almost a meatiness, that simultaneously does not feel too rich.

Of course, you can make a roux, make a mushroom broth, then incorporate everything together with a...

1 Comments

Marnie Shure Marnie Shure Nov 16, 2019. 14 comments

Taco Bell optimistically suggests turning Taco Bell food into complex bisque

Taco Bell optimistically suggests turning Taco Bell food into complex bisque

Every brand must decide how to market itself around major holidays , and Taco Bell has tapped into a powerful internet tactic for getting people’s attention: the horror-click. For its annual celebration of “Friendsgiving,” the fast food chain is selling a Rolled Chicken Tacos Party Pack—inoffensive enough, depending on your feelings about Taco Bell—and has provided a complementary recipe for...

14 Comments

Allison Robicelli Allison Robicelli Nov 05, 2019. 22 comments

Use the Instant Pot to combine the best of lentil and French onion soups

Use the Instant Pot to combine the best of lentil and French onion soups

Lentil soup does not need to be made in an Instant Pot, as you can whip up a good lentil soup in less than 40 minutes on the stove. Recipes for Instant Pot lentil soup will say the process takes eight minutes, but once you’ve sautéed your vegetables (in batches, as to not overcrowd), brought your pot up to pressure, cooked for “only eight minutes” and then vented the steam, you’ve still...

22 Comments

Kate Bernot Kate Bernot Nov 01, 2019. 5 comments

Point/Counterpoint: Is soup a meal?

Point/Counterpoint: Is soup a meal?

The second-greatest soup debate of our time reenters the collective consciousness around this time each year. As the calendar page turns to November, we turn to the bowls simmering on our stove and ask: Soup, are you a full meal? Or merely the prelude to one, or a side dish, or a supporting actor in a culinary drama that must also involve bread or a salad? Our staff won’t let soup’s slippery...

5 Comments

Kate Bernot Kate Bernot Sep 18, 2019. 17 comments

This pumpkin and spice soup is easy—but far from basic

This pumpkin and spice soup is easy—but far from basic

I can’t remember which year my mom began cooking pumpkin soup for Thanksgiving, but I also can’t remember a Thanksgiving without it. When I left home and began my own fall traditions, this was the sole recipe I asked for. When I bought the ingredients to cook it myself for the first time, I had to reread the recipe card a few times. It was that easy?

If you’re competent at chopping an onion ,...

17 Comments

A.E. Dwyer A.E. Dwyer Aug 16, 2019. 7 comments

This no-cook sweet corn soup is a miracle

This no-cook sweet corn soup is a miracle

The most elegant dish I know is also the simplest. A few years ago, a chef friend told us about his corn soup. He operated one of the most acclaimed restaurants in the country, one with a heavy emphasis on seasonal ingredients. He created the kind of artful dishes that featured perfectly chiseled turnips, blushing poached radishes, and feathery fried sunchokes. Everything tasted full and...

7 Comments

Dennis Lee Dennis Lee Aug 14, 2019. 20 comments

Savory popsicles... can it work?

Savory popsicles... can it work?
FeaturesStories from The Takeout about food, drink, and how we live.  

In my last piece, which was about how I can use up a gallon of ranch dressing (I am never going to live that one down), one of the suggestions offered after the fact was... a ranch popsicle. Because I am a culinary degenerate and all-purpose clown-around-town, it did get me thinking. I prefer savory foods over sweet...

20 Comments

Kevin Pang Kevin Pang Jun 28, 2019. 24 comments

The Takeout's fantasy food draft: Best soups

The Takeout's fantasy food draft: Best soups
Takeout DraftFood. Fantasy sports. Debating over Slack. Welcome to The Takeout Draft.  

Welcome, dear readers, to The Takeout Draft, our recurring feature that combines our love of food, fantasy sports, and arguing on Slack.

Every week, we will select a topic of conversation from the food and drink world. Takeout staffers will then field a team via the snake draft format. After five rounds, The...

24 Comments

Dominick Suzanne-Mayer Dominick Suzanne-Mayer Jun 05, 2019. 13 comments

Container of lentil soup commutes on NYC’s G train

Container of lentil soup commutes on NYC’s G train
Hot LinksWe spend way too much time on the internet  

While commuting via public transit may not always be the most comfortable means of travel, it’s one of the few unifying forces left in our increasingly segmented world. Aboard a train or bus you encounter travelers from all backgrounds and walks of life, from young to old, from seasoned locals to enthused tourists, from harried...

13 Comments

Kinja Kinja May 09, 2019. 23 comments

I tried every conceivable cereal-liquid combination

I tried every conceivable cereal-liquid combination

Some weeks back, dear readers, I asked you a question.

Cheerios in tea: What next? (No seriously, what next)

We are apparently living in the golden age of people putting liquids that aren’t milk in their…

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I wondered what other liquids might possibly work as a pour-over for cereal. Tell me, I wrote, what I should try, adding this as my only defense:

We can’t promise we’ll try...

23 Comments

Kevin Pang Kevin Pang Mar 19, 2019. 19 comments

Cooking from Anthony Bourdain's Les Halles Cookbook: Finding pleasures in Boeuf Bourguignon

Cooking from Anthony Bourdain's Les Halles Cookbook: Finding pleasures in Boeuf Bourguignon
FeaturesStories from The Takeout about food, drink, and how we live.  

All this week, The Takeout’s Kevin Pang will be cooking from Anthony Bourdain’s Les Halles Cookbook and writing about his experience.

My appreciation for boeuf Bourguignon entered late in my life. It was there all along, defying my derision, even as I and many others of my generation turned up our noses. We wanted the new...

19 Comments

Kevin Pang Kevin Pang Mar 18, 2019. 20 comments

Cooking through Anthony Bourdain's Les Halles Cookbook must begin with French onion soup

Cooking through Anthony Bourdain's Les Halles Cookbook must begin with French onion soup
FeaturesStories from The Takeout about food, drink, and how we live.  

All this week, The Takeout’s Kevin Pang will be cooking from Anthony Bourdain’s Les Halles Cookbook and writing about his experience.

Anthony Bourdain, if I had to guess, would not tolerate mawkishness. But allow me to indulge in a few paragraphs of sentimentality and I promise to move on: Any time a pop cultural icon leaves...

20 Comments

Gwen Ihnat Gwen Ihnat Feb 15, 2019. 15 comments

Make ajo blanco, the refreshing soup for die-hard garlic lovers and vampire haters

Make ajo blanco, the refreshing soup for die-hard garlic lovers and vampire haters

Welcome to The Takeout’s Garlic Week, our Valentine to the world’s loveliest stink.

Sure, you like garlic. You’ve been enjoying our Garlic Week coverage, maybe even enough to try some garlic knots or bread or purchase a large braid of bulbs for your kitchen. Now, as this week nears its end, it’s time to take things up several levels. This is where we separate the garlic bulbs from the head,...

15 Comments

Kinja Kinja Feb 08, 2019. 17 comments

Campbell’s trademarks “chunky,” all other soups now “lumpy” and “with large bits”

Campbell’s trademarks “chunky,” all other soups now “lumpy” and “with large bits”

Updated, Feb. 7, 2:00 p.m.: A Campbell’s spokesperson reached out to The Takeout to make clear: “There is not an issue with non-prominent, descriptive uses of ‘chunky’ that aren’t a trademark or brand name, therefore we would not object to brands using the word to describe a particular variety of soup.”

Original Post: Feb. 7, 11:29 a.m.: Campbell’s, purveyor of soups and the occasional sauce,...

17 Comments

Kevin Pang Kevin Pang Feb 05, 2019. 23 comments

I made that queso

I made that queso

Fox News anchor Dana Perino became a social media punchline faster than it took Velveeta to melt. On Super Bowl Sunday, Perino posted a picture of her slow cooker, filled with a foaming brickish-brown substance under the caption: “I made queso.”

The reaction was swift and hilarious , with Vox calling it “the breakout meme of the Super Bowl.” If there’s a crime, it’s the unappealing photo....

23 Comments

Gwen Ihnat Gwen Ihnat Jan 30, 2019. 17 comments

What food do you stock up on when it's stupid cold outside?

What food do you stock up on when it's stupid cold outside?

Here in bright, balmy Chicago, we’re getting slammed today with several inches of snow, which will freeze tomorrow, just in time for possibly the coldest day in city history on Wednesday. A state of emergency has been declared throughout Wisconsin, and many schools have already canceled classes until Thursday. Even Atlanta has a winter watch advisory right now. This is shaping up to be one...

17 Comments

Jesse Valenciana Jesse Valenciana Jan 10, 2019. 16 comments

Carne en su jugo is the Mexican soup that has it all (steak, bacon, beans, avocados, chiles...)

Carne en su jugo is the Mexican soup that has it all (steak, bacon, beans, avocados, chiles...)

To me, Mexican comfort food is presented through two lenses. One has rich, deep roots that tells the romantically beautiful history of Mexico through ingredients and preparation. The other presents it as an indulgent hangover cure. Carne en su jugo covers both: a miracle Mexican hangover cure introduced to me by my mother, who for the record, swears she loves the dish’s flavors and has never...

16 Comments

A.E. Dwyer A.E. Dwyer Jan 08, 2019. 18 comments

How to thicken soups, stews, and sauces for stick-to-your-ribs purposes

How to thicken soups, stews, and sauces for stick-to-your-ribs purposes
FeaturesStories from The Takeout about food, drink, and how we live.  

Deliciousness is not just how a dish looks, but how it feels. It’s the tactile and textural pleasures. And being that we’re in the midst of soup and stew season, there’s nothing more disappointing than digging in with your spoon and discovering a thin, watery bowl. Think about it: Chicken pot pie with runny juices would be...

18 Comments

Jesse Valenciana Jesse Valenciana Dec 17, 2018. 20 comments

Hola pozole, adios hangover

Hola pozole, adios hangover

Pozole is a stew that leads two lives in Mexican culinary folklore. Like the angel on one shoulder, pozole can be an innocent winter warm-up to be enjoyed with family as a holiday meal. Or, like the devil on the other shoulder, a known hangover cure urging you to go out and drink all the drinks.

Growing up, pozole was a staple dish at my family’s parties and various holidays. Historically,...

20 Comments

Gwen Ihnat Gwen Ihnat Dec 05, 2018. 21 comments

How to make the corn chowder that kicked off my fledgling relationship

How to make the corn chowder that kicked off my fledgling relationship

In One-Pan Wonders, we look for easy and delicious weeknight dinners that can be cooked using a single pan. 

If you’re in a long-term relationship, remember all the stuff you used to do for your partner at the beginning? Making sure you stocked their favorite brand of toothpaste, or furiously scrubbing the house before they came over (even though they weren’t really judging your housekeeping...

21 Comments

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