Aliza’s Recipes

The Soupmaker’s Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup


learn to make delicious, nutritious soups for every season with gorgeous step-by-step photos, techniques, soupmaker tips, and make-ahead instructions

The Soupmaker’s Kitchen is a complete guide to making soups, broths, potages, minestra, minestrone, bisques, and borscht. Learn how to set up your kitchen to use your ingredients most optimally—from saving vegetable scraps for stock to tips on freezing finished soups. Explore more than 100 soup recipes, plus variations on each one, from all over the world, and in every style of soup you might want to eat.

Available on July 1st, this colorful and easy-to-follow guide to the art of soupmaking belongs on the shelves of eager cooks and those interested in sustainability and cutting down on waste. Even if you’ve never made a pot of soup in your life, this book will give you culinary confidence with complete, detailed instructions and a world of wonderful soup recipes.

Recipes include:

—Hungarian Woodlands Mushroom Soup with Sour Cream and Paprika

—Tuscan Pappa al Pomodoro

—Senegalese Peanut and Yam Puree with Ginger

—Provencal Soupe au Pistou with Savoy Cabbage, White Beans, and Leeks

—Wild Salmon Chowder with Sweet Corn & Gold Potatoes

—Tom Kha Gai (Thai Chicken Coconut Soup)

—Cream of Cauliflower with Nutmeg and Chives

—Kerala Red Lentil Soup (vegan)

—Vietnamese Pho Soup with Beef Brisket

—Caribbean Callalou Soup with Crabmeat and Coconut

Focus on fresh ingredients and learn how to use every part of them to minimize waste, save money, and maximize flavor with The Soupmaker’s Kitchen!



Oven-Roasted Plum Tomatoes

Make these wonderful tomatoes when large, ripe plum tomatoes are plentiful. It’s really not worth making in quantities of less than five pounds, because the tomatoes shrink to about half their weight when baked. They are excellent on pizzas (such as the Sicilian Pan Pizza here) and in pasta sauces. If you remove some of the tomatoes, be sure to keep the remainder covered with olive oil. When they are all used, strain the olive oil and reserve it in the refrigerator to use for pasta sauces, to spread on sliced Italian bread to bake for crostini, or to make vinaigrette dressings.

Yield: About 6 cups

5 pounds ripe plum tomatoes, cored and halved lengthwise

3 tablespoons kosher salt

3/4 cup olive oil

1/4 cup chopped fresh oregano (about 1/2 bunch)

1/4 cup chopped fresh rosemary (about 1/4 bunch)

1/4 cup chopped fresh thyme (about 1/2 bunch)

6 to 8 cloves garlic, (about 1/4 cup chopped)

Preheat the oven to 225°F.

In a large bowl, combine all of the ingredients. Arrange the tomatoes in a single layer on 2 large metal baking pans with their cut sides up and slowly roast for 4 hours. The tomatoes should be dried and wrinkly-looking, but still plump.

Remove the tomatoes from the oven and cool to room temperature. Transfer to a covered container and refrigerate up to 2 weeks.

(from Starting with Ingredients)

Senegalese Chicken Yassa

Senegalese Chicken Yassa

Serves 4


This well-known Senegalese dish from the west coast of Africa consists of marinated chicken that is either broiled or browned and then simmered with lots of onions and fresh lemon juice. It is often served over broken rice, which has a special couscous-like texture all its own. While this custom began because broken rice was cheaper, it is now preferred. Look for broken rice, sometimes called “Mali rice,” in African and Asian markets. The broken rice in Africa is fragrant Jasmine rice imported from Thailand.


  • 3 cups (about 2 large onions) sliced white onions
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons finely chopped fresh hot green chiles
  • 1 teaspoon ground ginger
  • 3 bay leaves
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
  • 1 teaspoon coarsely ground black pepper
  • Kosher salt to taste
  • 1 cup fresh lemon juice
  • 1 cup water
  • 1⁄2 cup canola or vegetable oil, divided
  • 1 (21⁄2- to 3-pound) fryer chicken, cut into 8 pieces


In a shallow, nonreactive (not aluminum) baking dish, combine the onions, garlic, chiles, ginger, bay leaves, thyme, pepper, and salt. Add the lemon juice, water, and 1⁄4 cup oil. Marinate in the refrigerator at least 4 hours, or up to overnight.

Remove the chicken from the marinade and pat dry with paper towels. Strain the marinade liquid, reserving both liquid and solids.

Heat 1⁄4 cup oil in a large, heavy skillet (cast-iron preferred) and brown the chicken on all sides. Transfer the cooked chicken to a plate.

Pour off most of the oil from the skillet. Add the reserved solids to the pan and cook for about 5 minutes over moderate heat, or until the onions are soft and lightly colored. Return the chicken (and any juices) to the skillet. Add the marinade, bring to the boil, then reduce the heat to low and simmer about 25 minutes, or until the chicken is tender. Serve with hot boiled rice.

(from Starting with Ingredients)

Muhammara (Pomegranate, Red Pepper and Pomegranate Dip)


Makes 3 cups

This Turkish dip gets its name from brick, which it resembles in color. A tangy, easy-to-make combination of roasted red bell peppers, walnuts, pomegranate molasses, and cumin, it will be a welcome change on your table from the more common hummus and tahini dips. Serve the muhammara with vegetable crudités, toasted pita bread, or as part of a selection of mezze (small Middle Eastern appetizers). Pomegranate molasses is available at Middle Eastern markets and from many specialty stores. It is reasonably priced and lasts indefinitely in the cupboard, so it’s worth having on hand. (Try using it instead of vinegar for your next salad dressing.)

  • 21⁄2 pounds, (3 to 4) red bell peppers
  • 1 tablespoon Turkish red pepper paste (bottled)
  • 6 ounces walnuts, coarsely ground
  • 1⁄2 cup wheat crackers, crumbled
  • 1 tablespoon lemon juice
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons chopped pistachios (for garnish)

Roast the peppers on a grill or under the broiler. Process the peppers, pepper paste, walnuts, crackers, lemon juice, pomegranate molasses, cumin, and salt until ground and creamy. Spread onto a serving dish. Drizzle with olive oil and chopped pistachios. Serve with pita crisps.

(From Starting with Ingredients)

Cornmeal Pizza Dough

I have used this light but slightly crunchy pizza dough to make hundreds, if not thousands, of fabulous pizzas in the wood-burning oven in my last restaurant. Although traditional Neapolitan pizza dough is made only with flour, yeast, salt, and oil, this one has an American twist, combining bread flour for strength, all-purpose flour for tenderness, and cornmeal for flavor and texture. It makes a delicious slightly crunchy dough for any pizza recipe but especially for those with vegetable toppings like broccoli rabe and artichokes and for the Sicilian Pan Pizza here. Use a scale for accuracy.

Yield: 2 pounds dough, enough for 2 large or 3 smaller pizzas


  • 1/2 pound (2 cups minus 2 tablespoons) unbleached all-purpose flour
  • 1/2 pound (2 cups) unbleached bread flour
  • 1/4 pound (3/4 cup plus 2 tablespoons) stone-ground yellow cornmeal
  • 2 teaspoons fine sea salt
  • 1/2 cup lukewarm water
  • 1 tablespoon honey
  • 1 (1/4-ounce) package (21/2 teaspoons) active dry yeast
  • 3/4 cup lukewarm milk
  • 1/4 cup extra-virgin olive oil


In a medium bowl, whisk together the dry ingredients: all-purpose flour, bread flour, cornmeal, and salt.

In the bowl of a standing mixer fitted with the paddle attachment, whisk together the water, honey, and yeast and allow the mixture to proof for 10 minutes or until bubbling. Beat in the milk and oil. Beat in the flour mixture, then switch to the dough hook and beat on low speed for about 10 minutes, or until the dough is smooth and elastic. The finished pizza dough should be soft and slightly sticky: you should be able to press a finger into the dough and pull it away cleanly after it sticks briefly.

Transfer the dough to a lightly oiled bowl, turning it so all the dough is coated with oil. Cover with plastic film and set aside in a warm place. Allow the dough to rise at warm room temperature until doubled in volume, about 1 hour.

Divide the dough into 2 or 3 portions and form into smooth rounds. Roll out or stretch out by hand into the desired size: 12 to 14 inches is common.

Note that pizza dough doesn’t freeze very well, although it may be made one day, allowed to partially rise, then refrigerated overnight for use the following day or even punched down again and kept chilled for use the second day. Allow the dough to come to room temperature before rolling or stretching into a circle or tongue shape.

(from Starting with Ingredients: Baking)

Sicilian Pan Pizza With Zucca


Yield: 10 to 12 servings


  • 1/4 pound (about 1 cup) oven-roasted plum tomatoes, purchased or homemade
  • 1 pound Cornmeal Pizza Dough
  • 1 (15-ounce) container whole-milk ricotta
  • 2 ounces (1/2 cup ) grated Parmigiano-Reggiano or Grana Padano cheese
  • 1 large egg
  • 2 tablespoons chopped flat-leaf parsley and/or fresh basil
  • 1/2 teaspoon freshly grated nutmeg
  • Fine sea salt and freshly ground black pepper
  • 2 pounds fresh spinach (or Swiss chard), trimmed and cooked until wilted
  • Olive oil, as needed
  • 3 large cloves garlic, crushed or finely chopped
  • 11/2 pounds zucca (hard Italian pumpkin), butternut, sugar pumpkin, calabaza, or other firm, deep-colored squash, peeled, seeded, and cut into thin half-moon slices (no more than 1/4 -inch thick)
  • 1/2 teaspoon hot red pepper flakes
  • 1 red onion, thinly sliced
  • 1/2 pound thin-sliced pancetta, capicola ham, or Italian salami, such as Genoa


Place the tomatoes in a microwavable bowl and warm briefly in the microwave until any congealed oil around them melts. Drain the tomatoes, reserving both the oil and the tomatoes. Brush some of the tomato oil onto an 18 x 13-inch half sheet pan (or other large baking pan).

Roll out the pizza dough on a lightly floured surface thinly so it is somewhat larger than the pan, rolling the ends under to make a thicker border. Brush the dough with more of the reserved tomato oil.

In a medium bowl, combine the ricotta, grated cheese, egg, parsley, nutmeg, and salt and pepper to taste; reserve.

Squeeze out any excess water from the spinach and chop it roughly. Toss the spinach with about 2 tablespoons of the tomato oil (or olive oil if you’ve used all the tomato oil), the garlic, and salt and pepper to taste.

Toss the zucca with 2 tablespoons more of the tomato oil (or olive oil), the hot red pepper flakes, and salt and pepper to taste. Toss the onion with a little oil.

In the following order, arrange the pizza toppings in 1-inch-wide strips diagonally across the pizza dough: the ricotta mixture, the spinach, the onion, the zucca, the pancetta, and the tomatoes and repeat until the pizza is covered and all the fillings have been used. Allow the pizza to rise at warm room temperature until light and puffy, about 30 minutes.

Preheat the oven to 425°F. Bake the pizza for 20 minutes or until the dough and toppings are lightly browned. Cut into 12 portions. Store covered and refrigerated up to 2 days. Wrap cut portions in aluminum foil and reheat in a 350°F oven for about 20 minutes or until hot, uncovered for the last 5 minutes baking to crisp up the dough.

(from Starting with Ingredients: Baking)

Rose-scented Angel Food Cake


Yield: One 10-inch cake, 10 to 12 servings


  • 3 ounces unbleached all-purpose flour plus 1 ounce potato starch or 1/4 pound cake flour
  • 11/2 cups superfine sugar
  • 12 large egg whites (11/2 cups), at room temperature
  • 1/2 cup lukewarm water
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon cream of tartar
  • 2 teaspoons rosewater
  • 1 teaspoon vanilla extract


  • 1/4 pound (11/4 cups) confectioners’ sugar
  • Juice of 1 lime (4 teaspoons)
  • 1 tablespoon rose syrup, substitute grenadine syrup or framboise liqueur plus 1 teaspoon rose water
  • Touch of rose coloring paste, optional
  • Fresh or dried rose petals and leaves for garnish, optional

Make the cake: Preheat the oven to 300°F. In a small bowl, whisk the flour and potato starch and 3/4 cup of the sugar together.

In a standing mixer fitted with a whisk attachment, beat the egg whites and water at medium speed until frothy, add the salt, cream of tartar, rosewater, and vanilla, and beat briefly to combine. Slowly add the remaining 3/4 cup sugar and continue beating until the whites are moist and glossy and just firm enough to hold a peak. Take care not to overbeat the whites, which will cause a dry and ill-formed cake.

Transfer the mixture to a large, wide bowl. Sift enough of the flour mixture to dust the top of the foam. Using a spatula, fold in gently. Continue dusting and folding until all of the flour mixture is incorporated.

Carefully spoon the batter into an ungreased 10-inch tube pan, preferably a special angel food pan. Using an icing spatula, cut through the batter with a circular motion to remove any large air bubbles and to draw the batter into any unfilled spaces. Shake the batter back and forth to even the top.

Bake for 45 minutes, or until the cake is springy to the touch and a metal skewer or toothpick comes out clean. If the pan has feet, invert it over a work surface; otherwise invert it over the neck of a bottle. Cool for at least 1 hour before removing the cake from the pan.     Run a thin knife around the edge of the pan and the inside tube to loosen the cake onto a cake plate, inverting if the cake is upside-down.

Make the glaze: In a small bowl, whisk together the confectioners’ sugar, lime juice, rose syrup, and rose coloring paste, until smooth and thick. Drizzle the glaze over the cake, let the cake stand for 10 minutes, or until the glaze is set, and garnish it with the rose petals. (I like to decorate the cake as my artistic daughter Ginevra suggested: a narrow band of individual rose petals surrounding the inner edge of the cake and a matching band around the outer edge.)

(from Starting with Ingredients: Baking)

Danish Pastry Braid with Goat Cheese & Cardamom

Danish Pastry Braid

Yield: About 2 pounds dough, enough for 2 large Danish; about 1 pound filling, enough for 1 large Danish


  • 1/2 cup lukewarm milk
  • 1 (1/4-ounce) package (21/4 teaspoons) active dry yeast
  • 6 tablespoons sugar
  • 3/4 pound (3 cups minus 3 tablespoons) unbleached all-purpose flour
  • 2 ounces (1/2 cup minus 1/2 tablespoon) white whole wheat flour
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground cardamom
  • Grated zest of 1 orange (4 teaspoons)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 large egg yolks
  • 1/4 pound (1 stick) unsalted butter, cut into bits and softened
  • 6 ounces (11/2 sticks) unsalted butter, chilled
  • Filling and Assembly
  • 1/2 pound mild goat cheese, substitute farmer cheese or dry-curd cottage cheese
  • 2 ounces cream cheese, softened
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1/4 teaspoon ground cardamom
  • Grated zest of 1 lemon (1 tablespoon)
  • 1 teaspoon vanilla extract
  • 2 ounces (1/2 stick) unsalted butter, melted and cooled
  • 2 ounces (1/2 cup minus 1/2 tablespoon) all-purpose flour
  • 1 large egg, lightly beaten with 1 tablespoon milk, for the egg wash
  • Crystallized or raw sugar, for sprinkling


Make the dough: In a small bowl, whisk together the milk, yeast, and sugar and allow the mixture to proof until foamy, about 10 minutes.

In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, white whole wheat flour, salt, and cardamom. Add the yeast mixture, orange zest, vanilla, egg, and egg yolks, and beat until the dough is smooth and elastic, about 4 minutes. Gradually add 1/4 pound (1 stick) of the butter and continue beating until the dough is smooth again. Transfer the dough to a lightly oiled bowl, turning so all the dough is coated with the oil. Cover with plastic wrap and set aside to rise in a warm place until it doubles in bulk, about 2 hours.

Punch the dough down, cover tightly, and refrigerate until firm, about 2 hours.

Place the chilled butter on a work surface and lightly dust with flour. Using a rolling pin, beat the butter until it is malleable and about the same consistency as the dough. Keep it in a rough block shape.

Roll out the chilled dough into a large square, forming a double-thick section in the center about the same size as the butter block. Place the butter block in the middle. Fold the edges of the dough over the butter so as to totally enclose it. Using the rolling pin, beat the dough package in parallel lines 4 or 5 times to spread out the butter evenly, then turn crosswise and beat again crosswise. This will seal the butter inside the dough package.

Turn the package upside down and roll it out into a large rectangle. Fold both edges in toward the center, then fold in half, making a rectangular shape. Cover the dough and chill for 1 hour in the refrigerator or 30 minutes in the freezer, until firm but not brittle. Roll out again and repeat the rolling and folding. Chill and repeat twice more, for a total of 4 times. This will make a many-layered dough, similar to puff pastry. (Note: If the dough ends up in a long narrow shape, cut it in half crosswise and place one section over the other to make a squarish rectangle, then roll it out lightly to flatten slightly before chilling and rolling out again.) You will need 1 pound of dough to make one large braided Danish pastry. Wrap the remaining pastry and freeze up to 3 months, defrosting overnight in the refrigerator.

Make the filling: In the bowl of a standing mixer fitted with the paddle attachment, beat together the goat cheese, cream cheese, and sugar until the mixture is smooth and creamy, 2 to 3 minutes. Add the egg yolks, cardamom, lemon zest, vanilla, and butter, and beat again until smooth, scraping down the sides several times. Add the flour, beating only long enough to blend. (The filling may be refrigerated up to 2 days before using.)

Assemble the pastry: Roll out 1 pound of the dough into a 14 x 12-inch rectangle. Transfer to a baking sheet lined with parchment paper or wax paper, and refrigerate for 1 hour or freeze for 30 minutes, until the dough is firm but not hard. Cut off the edges to make clean straight edges all around that will rise well.

Spoon about 11/2 cups of filling down the center of the dough rectangle into a layer about 4 inches wide, leaving a 1-inch border at either end. (Use any extra filling for individual bear claw or pinwheel pastries or to fill crepes, sautéing the filled crepes in butter till brown. See directions below.) Cut the edges on either side of the filling in a V-shape into strips about 3/4-inch wide and about 4 inches long. Fold the top edge over pressing firmly to seal the ends. Alternate folding the strips of dough from one side over the filling followed by a strip from the other side. Repeat until all the dough strips have been folded, yielding a long pastry with a top that appears as though it is woven. Fold the bottom edge over to seal the other end, pressing firmly to seal.

Brush the pastry with the egg wash and sprinkle with the crystallized sugar. Drape the pastry with lightly oiled plastic wrap and allow it to rise at warm room temperature for about 45 minutes or until nicely puffed.

Preheat the oven to 350°F. Bake the pastry for 25 minutes or until the dough is golden brown and well-puffed. Cool to room temperature before cutting into portions. Store covered and refrigerated for up to 3 days.

(from Starting with Ingredients: Baking)

Sesame Sugar Snaps

Serving Size: 4 to 6


  • 1 pound sugar snap peas, stringed
  • 1 tablespoon Asian roasted sesame oil
  • 2 tablespoons butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seeds


Heat sesame oil and butter together. Lightly brown sesame seeds Toss with sugar snaps and sauté 2 to 3 minutes, or until brightly colored. Sprinkle in soy sauce. Shake together and serve immediately.

(from BEANS: More than 200 Wholesome, Delicious Recipes from Around the World)

Honey-Poached Quince

Honey-Poached Quinces

Quince trees used to abound all over the American landscape, but now they’ve become a somewhat exotic fruit, ready to be rediscovered, as they definitely were this year. Legend has it that these deeply lobed yellow fall fruits were Eve’s original temptation in the Garden of Eden. That might be so, based on their incredible fragrance. But we don’t think Adam took a bite and was seduced forever: A raw quince would’ve sent civilization in quite a different direction, with its mouth-puckering fierceness.

Quinces need cooking to bring out their seductive flavor, which is somewhere between pear and apple, with another sharp but indefinable taste that seems to come from their wild heritage. But once you have the taste, you’re hooked – every fall you’ll be looking for our quinces, most reliably found at the farmers’ market or an Asian market. A bowl of quinces brings an exotic aroma to the whole house; a lone quince on the shelf will perfume your closet.

The only problem is how to crack these hardest of fruits. We suggest a Chinese cleaver – or don’t cut them at all until they’re cooked; they’ll have more flavor that way.

This heavenly dish of poached quinces from four-star Philadelphia chef Aliza Green accents their natural tartness and fragrance with lemon and spices, including a whole vanilla bean. You’ll have leftover poaching liquid; reduce it into a delectable syrup, or even further and you’ll have a wonderful quince jelly to serve on crackers with cheese or for breakfast toast.”


  • 2 cups water, or more if needed
  • 1 cup dry white wine
  • ½ cup sugar
  • ½ cup honey
  • 1 cinnamon stick
  • 1 vanilla bean, split lengthwise and scraped
  • Grated zest and juice of 1 lemon
  • 6 large fragrant quinces, such as Smyrnas


In a large nonreactive pot, combine everything but the quinces. Stir and bring to a boil. Peel the skin off the quinces. Slice them on half (preferably with a Chinese cleaver), then in quarters. Cut out the seeds, then cut into 1/2-inch-thick wedges.

Place the quinces in the syrup and return to a boil. Reduce the heat to low and poach gently until the quinces are tender when pierced with a skewer, 15 minutes to nearly 1 hour. You may need to add more water. The quinces will be rosy when they’re done. Let cool in the syrup and serve alone or with a cheese course.