There’s nothing like warm, healthy, creamy soup on a chilly fall night.
Kale salad adds a pop of seasonal freshness to your Sukkot meal.
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “The Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family” (Abrams) by Erin Gleeson.
1) Trim the tops off 2 pounds medium carrots, leaving just a bit (2–3 carrots per person).