The Recipe with Kenji and Deb
Deb Perelman & J. Kenji López-Alt
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Tomato Soup
Some people think tomato soup only exists to serve as a dipping sauce for grilled cheese, but Kenji and Deb are here to set them straight. A properly, lovingly made tomato soup — even with sad-looking supermarket tomatoes from February — can be a time portal, from the dreariest winter day to the peak of summer farmer’s market fresh. Kenji makes Deb’s genius “grilled cheese kind of built into the tomato soup”, unlocking a new level of tomato soup nirvana. Recipes mentioned: Deb’s Weeknight Tomato Soup (from Smitten Kitchen) Deb’s Classic Grilled Cheese + Cream of Tomato Soup (from Smitten Kitchen) Deb’s Roasted Tomato Soup with Broiled Cheddar (from Smitten Kitchen) Kenji’s Fast and Easy Pasta with Blistered Cherry Tomato Sauce (from Serious Eats) Kenji’s 15-Minute Creamy Tomato Soup (Vegan) (from Serious Eats) Lisa Steele’s Cream-Fried Eggs (from the Washington Post)
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