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Showing only recipes by “Barbara Kafka.”

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Miso Soup with Tofu and Broccoli Di Rape

This is a Japanese vegetarian soup, elegant and surprisingly robust.

by Barbara Kafka


Konbu Dashi

The japanese have a great tradition of vegetarian food. Dashi, the light Japanese stock, normally contains both kelp, dried konbu, availa...

by Barbara Kafka


Onion Soup

When my daughter was a child, she loved a bubbling bowl of cheese-crusted onion soup better than almost anything. For her, I made it with...

by Barbara Kafka


Beef Stock

No other chapter in this book except From Stock to Soup starts with stock, although stock is relevant to many of them. However, while com...

by Barbara Kafka


Basic Chicken Stock

One of the sad realities of contemporary life is the almost total unavailability of fowls, aged birds of substantial size that are tough ...

by Barbara Kafka


Garlic Soup with Tomato

The garlic is added in two lots here to get two different flavors. The first amount is sauteed with other vegetables at the beginning of ...

by Barbara Kafka


Tomato and Bread Soup

This is the sopa secca, or dry soup, version of the Garlic Soup with Tomatoes. It is usually served at little more than room temperature....

by Barbara Kafka


Oxtail Soup with Fava Beans

Oxtail stock is just another form of beef stock and is fabulous served as a consommé. This is another dividend soup, using the meat left ...

by Barbara Kafka


Oxtail Stock

Oxtail stock and oxtail soups are some of the great delights of the table, with an intense flavor all their own. This stock will produce ...

by Barbara Kafka


Stock from a Whole Chicken

Sometimes poached chicken is desired, either for soup or for salad or another dish. The chicken can be cooked whole or in pieces. The ski...

by Barbara Kafka


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