This soup takes less than 10 minutes to make. When my mom makes this, she only uses broth, water, baby bok choy, and ginger. So it can be as simple as that. Just be sure to wash the vegetables very very well, especially if you’re using shanghai bok choy because a lot of dirt and bugs collect between the leaves. Although full sized bok choy will work, I much prefer the taste and texture of baby bok choy.
Note: I used baby shanghai bok choy for the soup in the photo below.
My sister and I celebrated her birthday by taking a cruise along the east coast of Canada and the USA (New England). Being a huge fan of clam chowder, I was naturally excited to try New England clam chowder from New England. Unfortunately, having only a few hours at each port, we were only able to try clam chowder from Boston, MA, and Bar Harbor, Maine. But we were not disappointed. We also sampled two major brands of oyster crackers. Here I share my reviews of the chowders and the oyster crackers, as well as my own recipe for a quick and easy New England clam chowder (photos at the very bottom of this post). Be warned, this is a full fat, high caloried recipe.
New England Clam Chowder Reviews
Boston, MA
When we were in Boston, we tried the “New England Clam Chowda ‘Voted Boston’s Best’ “ from Boston Chowda and it was the best I have ever had! Photo below. To start, the temperature of the soup was piping hot. The potatoes were cooked perfectly, the clam’s weren’t overcooked or tough, and the consistency of the soup was exactly how I like it, creamy and substantial but not too thick. Also, the ratio of potatoes and clams to soup was perfect. Boston Chowda can be found at the Prudential Center (where we had it), at Quincy Market in Faneuil Hall, and in North Andover. We didn’t have a chance to taste test the clam chowder from Legal’s Seafood - a restaurant that is often voted as having the best clam chowder - but I plan to the next time I visit the city.
If you love the taste of fresh Italian parsley or if you have a ton of it in your herb garden, try making a parsley salad. It can be eaten as a side salad or it can be used as a garnish. I suggest only using young parsley as parsley leaves toughen as they mature.
This is one of my (and Ed’s) favourite vinaigrette recipes. It’s very versatile. We love it on salad and for dipping bread served with shavings of parmesan cheese. Giada even suggests tossing it with pasta, so I used it to make a pasta salad recently. If you put it in a pretty glass container, it makes a great gift (it’ll look prettier if you throw a whole sprig or two of rosemary into the bottle). I’ve included this in gift baskets for various occasions before.
I love designing salads, because you can play with infinite [delicious] combinations of greens, fruits, vegetables, meats or eggs, seafood, nuts, seeds and dressings. You can be creative with textures, flavours, and visual interest. Salads are great for entertaining too, whether they are simple and relaxed or fancy and formal. When I received samples of dried mushrooms from Marx Foods, an online fine foods distributor, I decided to create a salad in their honour. See my review on Marx Foods here.
Most Indian lentil soups are pureed and very thick. But the vegetable soup that I had at a popular local Indian restaurant was light, brothy, lemony, and in my opinion, much better than the typical pureed lentil soup. So I re-created it at home. You can easily adjust the water or boiling time to achieve your preferred consistency. See here for tips on how to get the most flavour out of your Indian spices.
I love tuna salad and I love avocados, and this is a great way to serve tuna salad to guests for lunch or for a snack. It’s not exactly low in calories, although it’s low in carbohydrates 
and most of the calories from an avocado are from monosaturated fats (making it ridiculously good for you). Avocados are also nutritious and lower blood pressure, so they’re worth every calorie. The great thing about tuna salad is that you can make it with whatever herbs, vegetables, or fruit that you happen to have on hand.
I tried Waldorf Salad for the first time in Boca, Florida, when I was visiting a friend. The first thing I did when I got back from my trip was make my own waldorf salad (to make up for years of lost time ). The original waldorf salad used a dressing of mayonnaise and lemon or vinegar (which I use for my broccoli salad). The restaurant I had it in served it with an option of a creamy blue cheese dressing or a honey dijon dressing. I prefer to use blue cheese dressing (recipe here).
I love using blue cheese sauce as a dip for my hot wings and as a dressing on waldorf salads (recipe here). This blue cheese sauce is even better than store bought (in my opinion).
There are very few foods that I don’t like but I don’t like beans. But since they’re so good for you (and economical), I’ve been trying to incorporate them into my diet. I’m a firm believer that you can teach yourself to like ANY food no matter how much you dislike it. So when Green Giant frozen lima beans went on sale, I bought some and made this simple soup. It turns out I don’t dislike lima beans after all.
I happened to have extra potatoes and leeks on hand so I thought I’d try making this soup for the first time. I’ve noticed that many recipes involve sauteeing the leeks first. But I decided to trust Julia Child’s recipe which also happened to be the simplest soup I have ever made. Potato and leek soup has a very simple flavour and unlike the overly thickened soups that you get in restaurants, Julia Child’s version is very light and smooth.
Hot and sour soup originated in Szechuan, a region in China. It’s one of my sister’s favourite foods and unfortunately, it’s incredibly difficult to find a restaurant that serves a truly authentic (and delicious) hot and sour soup. Luckily, it’s very easy to make at home. My family loves it when I make this soup and they can’t get enough of it. 
You could easily make this a vegetarian or vegan soup by omitting the pork and egg, and by using vegetable broth instead of chicken broth.
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