Gingery Chicken and Rice Noodle Soup with Crispy Garlic

Chicken Ginger Noodle Soup

Chicken Ginger Noodle SoupHappy New Year, pals! Whoo! Last year did fly by, didn’t it? No, I’m kidding of course, it didn’t fly by, it was grim and interminable and everyone hated it, but at least we’re spinning away from the winter solstice. January 2021 is now upon us, and we can fall back on tried and tested aphorisms such as “it’s darkest before the dawn” and “soup is the best thing to get you through January”. (Sometimes we change that to “whisky is the best way to get through Tuesday” but a lot of you are doing dry January and we don’t want to put you off your game.)

Soup is so essential to maintaining our sanity through the short, cold winter days that we always cook up a big batch of stock from the roast turkeys and rotisserie chickens that we’ve made since November, and then freeze it in large ice cube trays or plastic containers, so we have a store of rich, versatile broth for any soup recipe we need. Often, too, we’ll make a large pot of soup from the broth, and then freeze that so it’ll last several weeks. We’ve already blogged some of our favorites: a thick Nettle (or Spinach) and Potato soup, a Creamy Mushroom Soup with Black Rice, which quickly became a favorite, a classic Tomato Soup (with cheesy toasts that will blow your mind) and a Chicken and Potato Chowder (which we made a batch of last month and thawed this week). There’s a reason why “Chicken Soup for the Soul” is a trademark, and there’s a reason why chicken soup works so well to raise the spirits. We’d like to introduce you to our new favorite variation on the theme: Gingery Chicken and Rice Noodle Soup with Crispy Garlic.

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Creamy Cheddar Polenta with Sausage and Charred Ramps

Polenta with Charred Ramps and Sausage

Polenta with Charred Ramps and SausageCreamy, cheesy Cheddar polenta with charred ramps (wild garlic) and grilled sausages: a dish made for Spring. The sweetness in the corn pairs beautifully with extra-sharp cheddar cheese, and a topping of garlicky grilled ramps is as delicious as it is simple. If ramps are not available, scallions make a great substitute. The addition of good quality sausages turns it into a meal. 

There comes a time for most people when they experience a food in a totally different way from how they’ve been used to. For us, that revelation was stone-ground polenta. For the longest time, we’d stuck to the packaged tubes of pre-cooked polenta that you slice up and grill. Now, there’s nothing wrong with them, and we still cook with that variety from time to time, but can we tell you, the first time we had really good, slow-cooked traditional polenta, it was like night and day.

Of course we, along with the rest of the world, have been stuck inside our home so we’ve been craving something warm and comforting even more than usual. When we found a bag of really good polenta, we knew exactly what we wanted to do with it — combine it with our favorite extra-sharp cheddar cheese from our friends at Cabot Creamery.

This cheddar polenta is a sponsored recipe in partnership with Cabot Cheese.

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Summer Stuffed Shells with Creamy Fontina Sauce

Stuffed Shells with Fontina Sauce

Stuffed Shells with Fontina Sauce

This post is sponsored by Cakebread Cellars. Thank you for supporting Nerds with Knives’ sponsors!

Whenever we cook for a crowd, baked pasta is our go-to. All the prep can be done ahead of time, so all that we have to do is pop the pan in the oven, make a quick salad and open the wine. This time of year, the farmer’s market is bursting with early summer vegetables like Swiss chard, baby peas, spring onions and basil. So to celebrate the season, we made our stuffed shells with a mix of our favorite greens and paired them with the most delicious fontina cream sauce. And then popped the corks on a couple of bottles of white wine and enjoyed the sunshine!

Our wine of choice to pair with a beautiful early-summer outdoor dinner is something light with a subtle floral and fruit character. We’ve paired up with Cakebread Cellars’ Napa Valley Chardonnay and our garden peonies opened up just in time to help us celebrate the season.

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Mustard and Maple-Glazed Butternut Squash stuffed with Farro and Winter Greens

Mustard Glazed Butternut Squash Stuffed with Farro and Winter Greens

Why do winter-season dinners feel more of a challenge to put together than summer ones? The days are darker, the evenings draw in, there isn’t quite as much fresh local produce at the store or farmer’s market, and maybe we don’t have the energy to get as creative as we’d like. But here’s the key: sticking with simple ingredients such as hardy winter squash, healthy farro and fresh greens, and then packing them with winning flavor combinations will reward you with a dinner as healthy and delicious as it is straightforward.

In this recipe, we’ve partnered with Maille Dijon Originale Mustard to create a hearty seasonal winter supper packed with nutrition and flavor. 

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Creamy Mushroom Soup with Black Rice

Delectable, creamy winter soup created from a blend of mushrooms, herbs, and wild rice — this is our choice for an easy and healthy vegetarian or even vegan supper that highlights the variety and richness of the fungi kingdom.  

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