Author: Chris Arnold

This is one of our favorites, and in the colder half of the year I’ll make this every other week. It’s easy. It’s nutritious. It can be vegan (if you skip the yogurt at the end, and the honey, depending on how your veganism takes form). But it’s also possible for it to be quite…

This is a pun. Barleywine is a kind of very strong beer. This soup has barley in it, but also wine. It’s good to reduce this to a pretty thick stew. I gather that I first made this 5 years ago when I still lived in Kansas. A mirepoix of 2 onions, diced 1 carrots,…

Here’s one for the sunny but cold days in the middle of winter. The barley and mushroom should give it a good winter earthiness. The lemon, leek, and garlic should give it a sunshine-y brightness. As spring gets closer, try it with peas and/or asparagus. 2 leeks, white parts and a little of the green,…

This is based on a medieval recipe that I have adapted out of all recognition. The cider that I use is the cider that I make; quite dry English-style cider. If you can find Strongbow, that’s the closest mass-market cider you’re going to find. There are lots of craft cideries around the country now, so…

Just take me to the list of recipes… I make a lot of soups. Although I am an omnivore, we eat vegetarian at home, so most of the soups I make are vegetarian, and can easily become vegan with a few tweaks. Because it’s what we do with social media, sometimes I post pictures of…