Tag Archives: Cold soup

Introducing Jarry + Tomato-Watermelon Gazpacho

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Two things, and I’ll try make them quick. First off, that, above, is a magazine that I’m incredibly excited to share. Ever since I read Jessica Pressler’s hilarious send-up of the (straight) male foodie, which she calls a “doodie,” I wondered about what might make gay men’s approach to food unique. It seemed like a good idea for a magazine, and I left it on the back burner of my brain until I met Alex Kristofcak, and then Steve Viksjo, and we decided to go ahead and make it happen. What would it look like? What kinds of articles would it contain? We didn’t really know, but we wanted to see it, and we wanted to read them.

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So it’s with great, great pride and joy to share JarryIssue 1, with you. In 128 pages, we explore the issue’s theme, “What Is Jarry?“: Jarry is James Beard Award-winning writer John Birdsall’s investigation into why there aren’t more publicly out chefs in restaurant kitchens. It’s artist Levi Hasting’s short comic about the peculiar relationship he has with his mother-in-law, via the kitchen. It’s recipes by popular writers and photographers Nik Sharma, Beau Ciolino, Adrian Harris, and Jonathan Melendez, as well as a night spent with Diego Moya, Miguel de Leon, and Zach Ligas of Brooklyn’s Cure Supper Club. It’s a long interview with Anjelica Huston’s personal chef, cover guy Blake Bashoff, as well as an A+ recipe for his fruit galette. It’s cabaret artist-turned-private chef Daniel Isengart and his longtime friend, international icon Joey Arias, spending an afternoon in the kitchen. And so much more. In short, what it is, is super exciting. Check out the website for article previews and more information, and to order or subscribe.

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Filed under Entrees, News, Raw, Recipe, Vegan option, Vegetarian

Cold Edamame Soup

Wherever you stand on the cold soup spectrum—do you think they’re silly and have no reason to exist? Or do you just think we ought to call them smoothies, rather than soup? Didn’t we discuss this last year?—today’s recipe is one I was excited about well before I found time to make it. I wanted a simple edamame soup that would provide a good base for some fun garnishes. It turned out to be rich and hearty whether you serve it hot or cold, and easy and cheap, too.

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Filed under Gluten-Free, Vegan option, Vegetarian, Vegetarian Entrees

Three Cold Soups

There seem to be a lot of opinions when it comes to cold soup. Some culinary friends of mine consider them to be an ugly step-child of proper soup, others just think they’re silly. (“Just call it a smoothie,” I overheard once.) I remember at one of my first dinner parties after I moved to New York, one guest tasted my cold tomato and corn soup and said, “This would be great, if it weren’t cold.” And with that recipe, I didn’t disagree. But I really only anguish about cold soups for so long, until I remember their plain, straightforward appeal, which is: soup that is cold, to be enjoyed when it is hot outside.

The best cold soups, and forgive me for perhaps stating the obvious, are those that can’t be served hot. And the following three are good examples of that: gazpacho should taste like unadulterated summer; cucumber-yogurt soup would curdle if it were hot; and I’ve never tried to heat up a honeydew, but the idea of it isn’t very promising. Continue reading


Filed under Entrees, Uncategorized, Vegan, Vegetarian