{"id":118200,"date":"2023-08-30T17:39:39","date_gmt":"2023-08-30T17:39:39","guid":{"rendered":"https:\/\/cottontailsonline.com\/?p=118200"},"modified":"2023-08-30T17:39:39","modified_gmt":"2023-08-30T17:39:39","slug":"taco-soup-is-summer-and-fall-in-one-spicy-satisfying-bowl","status":"publish","type":"post","link":"https:\/\/cottontailsonline.com\/world-news\/taco-soup-is-summer-and-fall-in-one-spicy-satisfying-bowl\/","title":{"rendered":"Taco Soup Is Summer and Fall in One Spicy, Satisfying Bowl"},"content":{"rendered":"

Also bright and comforting: spiced eggplant with tomatoes and runny eggs, Melissa Clark\u2019s genius twist on shakshuka.<\/p>\n

By <\/span>Mia Leimkuhler<\/span><\/p>\n

<\/p>\n

Hi there! We\u2019re so close to the holiday weekend, let\u2019s ignore some emails and think about food.<\/p>\n

This beautiful, blue-skied shoulder season turns me into a greedy monster. I don\u2019t want to give up summer, but I also want all of fall\u2019s comforts: I want beach trips and blanket forts. Linen caftans and cashmere sweaters. I want to have my peach poundcake and Teddie\u2019s apple cake, and I want to eat them, too.<\/p>\n

So I\u2019m on the lookout for recipes that give me hygge highs while still making the most of the kindercore-colored tomatoes, corn and peppers at the market. Naz Deravian\u2019s taco soup (above) hits that sweet spot, delivering both comfort and brightness in a bowl. Right now I\u2019ll make it with fresh corn and poblanos, heaping diced tomatoes on top along with the crushed tortilla chips, grated Cheddar and pickled red onions. I\u2019ll eat it outside with the sunshine on my face and a cardigan on my shoulders, and congratulate myself on having it all.<\/p>\n

Featured Recipe<\/p>\n

Taco Soup<\/strong><\/span><\/h3>\n

View Recipe \u2192<\/p>\n

Eggplant gets velvety and melty in Melissa Clark\u2019s spiced eggplant with tomatoes and runny eggs, a genius twist on shakshuka that straddles the seasons. The baharat spice blend (or garam masala) gives the dish a warm, gentle spiciness; the fresh herbs and tomatoes are solidly summer.<\/p>\n

Now, something about fall makes me want to be a bit more organized \u2014 maybe it\u2019s all those back-to-school commercials with their neat agendas and tabbed binders. To get into the good-student spirit, I\u2019m going to double the coconut-gochujang sauce in Kay Chun\u2019s recipe for glazed chicken with broccoli, to slather on seared tofu or noodles later in the week. I\u2019ll also get a batch of chia seed pudding in the fridge so I can start the day with a healthy breakfast. Gold stars for me!<\/p>\n

But if you\u2019d like to keep autumn at arm\u2019s length, here\u2019s Mark Bittman\u2019s flexible, five-star recipe for pasta with corn, zucchini and tomatoes. As Mark mentions in the recipe notes, swap eggplant for the zucchini, toss in string beans, use basil instead of tarragon. Alex, a reader, notes that it\u2019s a good CSA-solution pasta: \u201cNo zucchini so used yellow hooked squash and it worked well \u2026 would definitely make again.\u201d<\/p>\n

You do need a subscription to read these and our many other excellent New York Times Cooking recipes. If you\u2019re a subscriber, thank you! And if you\u2019d like a subscription, you can get one here. Should you run into any technical issues, please email the helpful people at cookingcare@nytimes.com.<\/p>\n

That\u2019s all from me today! I\u2019ll see you on Monday, and Melissa\u2019s with you next Wednesday.<\/p>\n

Site Index<\/h2>\n

Site Information Navigation<\/h2>\n

Source: Read Full Article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Also bright and comforting: spiced eggplant with tomatoes and runny eggs, Melissa Clark\u2019s genius twist on shakshuka. By Mia Leimkuhler Hi there! 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