WINTER SQUASH SOUP WITH FENNEL AND CORIANDER

This is a beautiful creamy orange winter squash soup, with warm undertones of coriander, fennel, and red pepper flakes. While this soup is good served the day it is made, it really shines if prepared the day before serving. It will keep well in the refrigerator for 5-6 days, and also freezes wonderfully, should you like to save some for a later time.


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GNOCCHI WITH TOMATO-BEEF RAGU

The airy flesh of the ubiquitous russet potato makes it the perfect choice for gnocchi. To create light, pillowy gnocchi, make sure that your dough is neither too wet nor overworked. Armida uses the fine markings of the back of her cheese grater to mark the gnocchi; I recommend using the fine side of a box grater to do this, or forming the gnocchi and running them along a wire whisk to mark them. The gnocchi are wonderful with Armida’s easy, rich ragu. They are also delicious with a simpler dressing of melted butter and grated cheese.


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BRAISED PIGS FEET IN SOY-CARAMEL SAUCE

These succulent braised pigs feet were a regular meal in Mrs. Lee Sin's house. Naturally high in collagen and gelatin, they also nourished her family, keeping their digestion and joints healthy. The pigs feet were always served with perfectly steamed white rice, and can be garnished with cilantro.


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