Specialty Food Magazine

WINTER 2015

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/438836

Contents of this Issue

Navigation

Page 99 of 139

C old weather signals the time when customers are in the mood for hearty soups, chili, and stews. Robust flavors and varied textures satisfy cravings for stick-to-the-ribs fare to stave off winter's chill. Cookbook author Joanna Pruess shares three recipes that live up to the season's demands while add- ing a touch of flair. Offering plenty of visual drama, roasted beet soup with dukkah, yogurt, and red currant drizzle swaps out sour cream for Greek-style yogurt. Provencal lamb stew, featuring a medley of vegetables, comes to life with southern French seasonings, Nicoise olives, and herbs. And a vegetarian chili (pic- tured) adds appeal with Cotija cheese, avocado, pumpkin seeds, and cilantro. Find the recipes at specialtyfood.com/preparedfoodsoup. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON-DEGNI prepared food focus WINTER 2015 97 Cold Weather Favorites with Flair @ FIND 3 RECIPES ONLINE

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - WINTER 2015