Onion

Stoup is what I call a meal that serves up thicker than a soup yet thinner than a stew. This hearty hunter’s chicken stoup is a family favorite of ours, especially on chilly nights.

Thanks again, Ming Na!

This recipe is an ode to my friend Leslie Orlandini’s Cider Vinegar Chicken, which I have only heard tell about. Hey, Les! You get an ode and I’m still sittin’ over here, hunched over my computer, open-mouthed, waiting for a taste of the real deal! HINT!

I love this dish, Pasta alla Norma. Traditionally, it is made with 1 whole cup of EVOO and lots of chopped baby eggplant. It’s good, but if you don’t find just the right eggplant to use, the dish can be greasy and bitter. The recipe below is a take-off on Norma that includes all the same elements, but it is never bitter and uses much less oil (making Norma’s figure a little better!).

I called this recipe “3 beans and some chicken” because I didn’t want to put on any airs. If you’re having people over for dinner and your guests inquire what you are serving, by all means posh it up and inform them that you are preparing “Lemon-Scented Sautéed Poulet with Legume Ragout.” Snap!

This thick soup is a ribollita (stale bread soup) made with tons of tomatoes. Torello (literally, “The Bull”) from Florence makes his with tomatoes grown on his own land in Tuscany. At his restaurant, Il Latini, he taught me the manner—the only manner—in which one eats any type of ribollita: with chopped raw onions and a drizzle of EVOO on top. If you are not committed to this process or if you don’t do raw onions, skip this recipe. You’re not to eat it any other way. Torello will find out, and I’ll be in for it!