Big bubbles and a noisy crunch is what I look for in bread. For years I've been wanting to make bread. I used to think that it was one of those foods that is easier to buy than to make at home. Nothing could be further from the truth. Another motivating factor is that homemade bread requires few ingredients that are all natural, unlike packaged versions full of preservatives. This recipe originally came from Sullivan Bakery founder, Jim Lahey—the no-knead bread, which Mark Bittman published in The New York Times a couple of years ago. Inevitably, I tweaked it to make it my own. Some quantities have changed slightly—I've added whole wheat flour and oat bran, and slightly more water... oh and I don't weigh my flour, I just level the cups—I encourage you to do the same. Here is the basic recipe. Seeds, olives, and or dried fruit, even dark chocolate chips can be incorporated. You may even want to shape the loaf differently or cook it in a loaf pan. Have fun with this one. TIP: I highly recommend you mix the ingredients in the afternoon the day before you actually want to bake the bread. Calculate the hours back so the bread is ready for the oven the minute you get up. There's nothing like turning on that oven, the aroma of freshly baked bread permeating the air first thing in the morning. Get the butter and jam ready! TIP 2: While it is incredibly tempting to cut into the bread, when it first comes out of the oven, practice patience. Let the crumb cool, or it will collapse and get gummy, if you cut into it while still hot. Give it 15 minutes, or better yet 30 minutes. TIP 3: I never touch the dough with my hands. I use a spoon to incorporate the ingredients, then a spatula to fold the dough. The only time my hands make contact with the bread is when it is fully baked. SPECIAL EQUIPMENT: 5 quart cast iron Dutch oven Makes 1 boule 2 cups bread flour 1 cup whole wheat flour 1/2 teaspoon instant yeast (quick rising) 1-3/4 cup filtered or spring water 2 teaspoons kosher salt 2 tablespoons or more oat bran 1. In a large glass mixing bowl, sift the flours. Sprinkle the yeast and salt, make a well in the center and add the water. With a spoon, stir the water, gradually working the flour into it, until fully incorporated. Cover with a plastic wrap and let stand at room temperature for 16 hours. This should result in a wet dough that has more than doubled in volume. 2. With a spatula, gather the dough folding it twice onto itself to quickly form it into a boule. Cover with a plastic wrap once again and let stand for 2 hours. 3. One hour prior to baking, place the rack, one notch below the center of the oven and set the 5-quart Dutch oven with lid on top. Preheat the oven to 450°F. 4. Sprinkle the dough with half the oat bran. With oven mittens, quickly pull out the Dutch oven, remove the lid and roll out the dough, from mixing bowl to pot, so the dough lands, oat bran facing down. Sprinkle with more oat bran on top. Cover with lid and bake for 30 minutes. It should be light golden at this point and more than doubled in volume. Remove lid and continue to bake until golden and crustier still, 10 to 15 minutes more. 5. Carefully remove boule from the Dutch oven, tapping its flat side. Look for a hollow sound, a sign that it is baked through. Transfer the boule to a cooling rack and let cool all the way before cutting into it. Also try the water challah!

There are many reasons to eat an avocado, daily. It is a superfood with over 20 nutrients. It is filled with good fat, minerals and vitamins. It helps lower bad cholesterol and because it is super high in fiber, it is also very effective with weight loss. Go ahead eat the WHOLE thing! A great source of protein, it also contains more potassium than a banana (also good for you), which is essential for heart health, helping to lower blood pressure. Eating an avocado a day helps keep your eyes healthy and free of disease, and your body absorb vitamins. This fruit has anti-inflammatory properties as well. Simply said, avocados are too good for you to ignore, and there are many ways to enjoy them including this Miso Lemon Avocado Crush I made one day. I was inspired by one of my favorite snacks, guacamole. This is my Asian-inspired version of the Mexican classic. Be sure to serve it with homemade baked chips—much more delicious and healthy than store-bought anything! Serves 1 1 ripe haas avocado, peeled and pitted Juice of 1 lemon (about 1/4 cup) 2 teaspoons shiro-miso ("white" miso, which is actually beige) 1 teaspoon dark sesame oil 1 tablespoon, trimmed and thinly sliced (or minced) 2 tablespoons grapeseed oil 1 ounce ginger, peeled and julienned lengthwise into paper-thin threads 8 sprigs cilantro, trimmed and chopped 1/2 teaspoon chili sauce such as gochujang or sriracha 1 tablespoon sake 1. In a bowl, crush together the avocado, lemon juice, miso and dark sesame oil until well combined. fold in the scallions and set aside for now. 2. In a small skillet over medium-high heat, add the oil and fry the ginger until golden, scattering it to separate the threads, about 2 minutes. Transfer to a paper-lined plate. 3. In the same skillet, stir-fry the cilantro until wilted. transfer to same plate. Lower the heat and add the sake and chili sauce to the pan. Stir to mix well. Remove from heat. 4. To assemble, spoon the avocado crush into a serving bowl, drizzle with with chili sauce to taste and garnish with cilantro and fried ginger.

The warm weather is finally sneaking up on us and soon will remain for a while, and I'm thinking refreshing cold soups and beverages; something that quenches my thirst on a hot Summer day. Gazpacho is one of those chilled soups, I've never been crazy about. It's a lot of raw tomato, and most of the time the tomatoes aren't so great. Too tangy, starchy, and just blah! Of course if we've had a lot of sun and the tomatoes are particularly sweet, then a good gazpacho is in order. The one day I set out to create gazpacho, I couldn't find a descent tomato. They were tart and without balance. For any recipe, you need a strong base. This means that the main ingredient has to be superb in every way possible. That day, I was down on tomatoes, but I wanted something refreshing still. I decided to deconstruct the classic gazpacho and turn things around a bit, making the cucumber the main ingredient and the base of my recipe, while the tomato became the garnish. Here is how it went... Serves 4 to 6 2 English "seedless" cucumbers, peeled and roughly chopped 2 medium to large tomatillos, peeled 1 jalapeno, seeded Spring or filtered water (be conservative and start with 1/4 cup; only add as needed to blend) 2 tablespoons fresh squeezed lime juice 2 teaspoons sherry vinegar Kosher salt Freshly ground black pepper 1/2 green bell pepper, seeded and finely chopped 1 medium tomato (sweet, ideally), quartered, seeded, and finely chopped 2 tablespoons minced red onion Roasted cumin seeds to taste 8 sprigs cilantro, stems trimmed, left whole or chopped 1. In a blender, add the cucumbers, tomatillos, jalapeño, lime juice, vinegar and water (adding more if necessary), and process until smooth. Season with salt and pepper to taste, mix well and chill until ready to use. (Take out of refrigerator 15 to 20 minutes before serving. It should be served lightly chilled, not cold.) 2. To serve, divide the cucumber gazpacho among 4 to 6 soup bowls (or ballon glasses as picture above). Top with a small amount each of bell pepper, tomato, tomato, and red onion. Sprinkle with roasted cumin seeds and garnish with cilantro.

I love a myriad of colors, textures, and flavors in my salad, whatever inspires me at the market, or while foraging. I love to incorporate a sweet, salty, spicy, bitter, and sour element. The sweet might be a light drizzle of honey, maple syrup or mirin (sweet sake), while the sour might be lemon, lime, or vinegar (red, white, balsamic, or sherry). I get salt from miso, soy sauce, fish sauce, or just regular sea salt. The spicy note might come from freshly ground black pepper, chilies, ginger, or garlic, for example, while the bitter note might come from citrus zest. The possibilities are endless. As for what constitutes a salad? Well anything you want, really! Greens, nuts, seeds and fruit, provides a nutritious combination that is high in fiber, protein, and all sorts of minerals and vitamins. It's good to switch it up and not make it the same every day, so you don't get bored. Variety is a key element in staying healthy and fit. Pure and simple! RECIPE: Arugula, Avocado, Walnut and Plum Salad Serves 4 4 cups baby arugula 2 haas avocados, peeled, pitted, and cut into bite-sized chunks 1 cup raw walnut halves 1/4 cup raw pumpkin seeds 2 ripe plums, halved, pitted and each half sliced into 4 wedges Juice of 1 lemon 1/3 cup olive oil Kosher salt or sea salt Freshly ground black pepper Local honey 1. In a shallow bowl, scatter the arugula, avocado, walnuts, pumpkin seeds and plum wedges. Set aside. 2. In a small bowl, stir together the lemon juice, olive oil, and salt. Drizzle over the salad, followed by a sprinkling of salt and pepper to taste. Drizzle lightly with honey to taste. 3. Let the salad stand for 15 minutes, allowing the dressing to work its way through the ingredients. Serve without tossing, so as to keep the arugula crisp.

My on-going love affair with avocados prompts me to find new ways to enjoy the fruit. And, living in the Hudson Valley gives me access to some delicious farm-fresh products including organic free-range eggs delivered by Josh, every other week. One day, I decided to combine the two ingredients, adding a topping of leftover Chinese ginger-scallion-salt dip, a classic condiment that usually accompanies steamed or poached chicken. GINGER SCALLION SALT DIP - Makes about 1/2 cup (will keep for at least a month, if you don't finish before then!) 3 ounces finely grated ginger 3 scallions, trimmed and minced 2 teaspoons kosher salt 2 tablespoons grapeseed oil In a jar, stir together the ginger, scallions, salt and oil. Refrigerate until ready to use. The pairing is delicious and I've made it several times ever since. Poaching eggs requires some practice, but is generally easy to achieve following this simple recipe. The key is that the water should be simmering at all times. You don't want those whites to shake and feather out of control. 2 POACHED EGGS & AVOCADO HALVES - Serves 1 (or 2) 1 tablespoon vinegar (red or apple cider) Pinch of salt 2 farm-fresh eggs, crack each in 2 separate bowls 1 ripe haas avocado, split in half, pit removed In a small saucepan, add about 1-1/2 inches of water and bring to a gentle boil (close to a simmer) over medium-low heat. Add the vinegar and salt. Create a whirlpool in the center of the water and carefully lower the first egg, dripping the white over the yolk a couple of times, gently moving it to the side. Creating another whirlpool, carefully lower the second egg and do the same, gently moving it to the opposite side. Turn off the heat and place a lid on top. Do not disturb for about 5 minutes. Place the avocado halves on 1 or 2 plates. With a slotted spoon, transfer the poached eggs, placing one inside each of the 2 avocado halves. Top with a small amount (it's salty!) of the Ginger Scallion Salt Dip and enjoy as is or with toast points on the side. This makes for an elegant and delicious Sunday brunch. Enjoy!

One of the great things about being in the country, such as the Hudson Valley, is that from late Spring to early Fall, the farms are open. I love small family places, especially the ones where you can "pick your own." It's strawberry season, and a couple of weeks ago, I picked my first of the year. It was the very beginning of the season. They were a touch tangy but sweet on the finish. Then, I picked up some rhubarb from a friend's garden. Strawberries are not my favorite fruit, but I love the classic combination of strawberry and rhubarb. I decided to make a rustic tart and load it up high with fruit. A crisp would have been just as delicious, but rustic tarts always transports me back to my late French grandmother's kitchen in Blois. She was an amazing blind baker, always going by feel, using a delicate coffee cup and soup spoons to measure. She never paid much attention to the size of the eggs either, and somehow, her pastries always turned out perfectly delicious, crisp and flaky. FOR THE BUTTER-EGG CRUST: 1-1/2 cups all-purpose flour 5 tablespoons salted butter 1 large farm-fresh egg 3 to 4 tablespoons cold water Milk or egg wash for brushing FOR THE FILLING: 1 quart freshly-picked small strawberries, stems discarded and berries halved if necessary 2 medium to large stalks rhubarb, coarsely chopped 1/3 cup granulated organic sugar plus 1 tablespoon extra 2 tablespoons tapioca starch 1. Put the flour on a clean work surface and, with your fingertips, quickly incorporate the butter to a cornmeal consistency (Does not have to be even! In fact larger chunks here and there are encouraged). Make a well in the center and add the egg. Work the flour halfway and add the water. Mix until fully incorporated, but without working the dough too much or too hard. chunks of butter should be noticeable. Shape it into a disc, wrap it up and refrigerate for 30 minutes. (This dough can be used for both sweet and savory tarts) 2. Preheat the oven to 425°F for 20 minutes. 3. In a large bowl, combine the strawberries and rhubarb. Scatter the sugar and tapioca on top and toss well. Let stand for 30 minutes, allowing the fruit to "bleed." 4. On a floured work surface, roll out your dough to a 1/16" disc. Grease and flour a baking sheet (round if you have one), and center the dough on top. Drain and pile the fruit in the center, allowing the pieces to fall naturally to the sides, and leaving a clean 2 to 3-inch border of dough all around. 5. Pull up the dough, creating pleats every 2-inches, and securing the fruit all around. Brush milk all over the dough and bake until golden brown and the fruit has cooked down, about 40 minutes. Test the fruit (especially the rhubarb) with a toothpick. If still somewhat firm, continue to bake for another 5 to 10 minutes. 6. Let cool on the baking sheet, placing it on a cooling rack. Let cool all the way before slicing. TIP: There may be a lot of juice. In fact there will be. Don't try and drain it. It will firm up a bit, as it cools. The more juicy the fruit, the more liquid will drain out of the tart. It's delicious, especially when topped with freshly whipped cream ;)

It's summertime and strawberries rule the orchards in the Hudson Valley. There are a few "pick your own" farms, a couple of miles from where I am enjoying the Summer in Ulster County. This is the second week into strawberry season and they are that much sweeter in comparison to 2 weeks ago when I first picked them to make a rustic tart. A touch of salt and some kind of grassy green would complement these little sugar bombs perfectly. I've always loved feta with summer fruit, especially watermelon, and I thought, "why not combine it with strawberries?" A good sheep's milk feta will be tangy with just enough salt to complement the sweet fruit. Some freshly-picked tender curly parsley—which I happen to love more than the fibrous flat leaf version—a delicate drizzle of extra virgin olive oil and freshly cracked black pepper, makes for a delicious afternoon snack, appetizer or salad. Give it a whirl. No recipe necessary! The photo tells it all.

I love small fresh strawberries in season, so much that I will often go out and pick them myself in large quantities, my eyes bigger than my stomach. I enjoy them fresh, plain or tossed up in a salad. After a day or so, I add them to smoothies, because they are that much more ripe, no sweetener added or necessary. As the berries mature on the counter, I start thinking of different ways to bake them before they go bad, because once bruised, they start deteriorating fast, especially strawberries. Tarts are some of my favorite desserts. No custard necessary, just pure fruit and lots of it. Another favorite of mine as an afternoon snack or breakfast, is a delicious crisp. But every time I cook down fruit, especially berries, they bleed a lot, whether cooked in a tart or pie, or in a crisp, such as this seasonal strawberry and rhubarb version. My trick is to toss the fruit with moisture-absorbing chia seeds and tapioca starch so the juices thicken as the dessert cools down post baking. This way you don't lose any of the juices, and nothing gets messy. Enjoy this crisp as is or with vanilla ice cream or fresh whipped cream. FOR THE FILLING: 1-1/2 quarts small strawberries, stems removed, fruit left whole 3 to 4 medium rhubarb stalks, coarsely chopped 1/3 cup granulated sugar 3 tablespoons chia seeds 2 tablespoons tapioca starch FOR THE TOPPING: 2 cups rolled oats 1/3 cup all-purpose flour 1/3 cup granulated sugar 1/2 cup raw seeds or chopped nuts of your choice (optional) 6 tablespoons butter, melted 1. Preheat the oven for 375°F for 20 minutes. 2. In a large mixing bowl, toss together the strawberries, rhubarb, sugar, chia seeds and tapioca starch. Let stand for 20 minutes. 3. In a medium mixing bowl, toss together the oats, flour, sugar, seeds and nuts (if using), and stir in melted butter until fully combined. 4. In a deep baking dish (9" x 9") add the fruit and scatter the rolled oat mixture evenly on top. Bake until the fruit bubbles over and the topping is golden, about 45 minutes. Remove from oven and let fully cool prior to eating.

This time of year is when I love the Hudson Valley most. The farmers markets are abundant with a variety of greens of all different shades. There are lots of different textures to choose from as well, from tender leaves to crunchy pods. There is diversity of flavors from sweet to tangy, bitter and savory, which makes for delicious salads and vegetable dishes. I love salads, but often get bored if I don't switch it up a bit, and because the greens are so fresh, as in live (or just picked) for the most part, I barely use any dressing, preferring some extra virgin olive oil and a light sprinkle of salt, which is healthy during this time of year when we tend to sweat a lot. In this week's basket, sugar snap peas, escarole, cucumber, parsley, and asparagus. If you'd like to use a light vinaigrette, go with a white balsamic. I especially like it as a sweet counterbalance to raw bitter, tangy or savory greens. The vegetables are so delicious in July and August that I barely do anything to them. Raw, steamed, stir-fried or lightly sautéed is all you really need to do to them, retaining most of the nutrients. Go support your local farmers!

Vietnamese summer rolls are popular and a perfect cooling food for this time of year. Occasionally friends ask me for a vegan version. I've also been asked for an alternative to peanut sauce to address peanut allergies. Here it is all in one, Crispy Tofu Summer Rolls with Spicy Raw Almond Dipping Sauce. Summer rolls, much like any kind of roll (or dumpling), fresh or fried, is all about technique. Once you've learned the technique, the filling is as you wish. Of course a true Vietnamese summer roll will include poached shrimp, often times combined with thinly sliced pork meat or julienned rind. Here I use tofu, slicing the cakes into 1/2-inch thick matchsticks, then pan-frying them until crispy to add texture. I then stick to the classic, adding tender lettuce, shredded carrot, sliced cucumber, and either mint or cilantro, which ever is available at the market. Instead of using a whole scallion, I like to thinly slice the stalk and incorporate some with the rest of the ingredients, for a more balanced flavor and pleasant texture. I've never really liked biting on a thick piece of scallion. Though the classic sauce calls for dry roasted unsalted peanuts, for those with allergies, a great alternative is roasted or raw almonds. The dry roasted unsalted nuts will give you a more pronounced flavor than the more delicate, though far more nutritious, raw nuts. You choose. TIP: 1) soak rice noodles (papers and vermicelli) in cold water, not hot, as the latter will cook the noodles. That needs to be done separately. 2) When ready to assemble the rolls, be sure to soak the rice papers, one at the time so they do not stick together. The process or rolling is fairly easy and goes fast, especially if you have friends over to help. 3) Ingredients are not created equal, some cucumbers are smaller than others, some fish sauces are saltier than others, and some limes have more juice than others. Adjust accordingly! ALMOND SAUCE Makes about 3/4 cup 1/3 cup unsalted 100% pure raw almond butter 3 tablespoons hoisin sauce Juice of 1/2 lime (about 2 to 3 tablespoons) 2 teaspoons agave nectar 2 tablespoons cold water 1 teaspoon sambal olek (optional) 1 tablespoon fish sauce (optional) In a small bowl, whisk together the almond butter, hoisin sauce, lime juice, agave nectar, water, and if desired, samba ole and fish sauce. Set aside for now. CRISPY TOFU SUMMER ROLLS Makes 16 (Serves 4 as a full meal or 8 or more as an appetizer) 1/2 small cucumber, peeled, cored and finely julienned into 2-inch long pieces or thinly sliced into half moons 1 large carrot, peeled, and julienned into 2-inch long pieces 2 scallions, trimmed and julienned or thinly slices on the diagonal 1 small head lettuce, leaves separated, ribs removed, large leaves halved lengthwise 1 small bunch mint, leaves only 2 ounces rice vermicelli, soaked in cold water until pliable, then boiled for 10 seconds, shocked under cold water and drained 1/4 cup grapeseed oil Two 1-pound firm tofu cakes packed in water, each cut into 8, long sticks crosswise (about 1/2-inch thick), drained. Sixteen 10-inch rice papers Arrange the cucumber, carrots, scallions, lettuce leaves, and mint leaves on a large plate in separate piles, and the vermicelli in a separate bowl. Have a large round platter filled halfway with room temperature water on the work surface. Next to it, have a clean absorbent surface in front of you such as a wooden cutting board, or a clean and smooth cotton towel. In a large nonstick skillet over medium-high heat, pan-crisp the tofu until browned on all sides, about 6 minutes total, turning the pieces every so often. (you may have to do this in 2 batches) Dip 1 rice paper into the water and set it on your work surface (wooden cutting board, is my go to). The paper will still be brittle but will continue to absorb the access water as you pile (lengthwise, following the final shape) the ingredients in this order and in small portions on the side closest to you: lettuce, vermicelli, carrots, cucumber, mint leaves, and crispy tofu. Pick up the edge of the rice paper closest to you and fold over the ingredients once. Fold in the sides, and holding back the ingredients, roll to the end tightly and carefully, preventing tears. (By the time you roll, the paper should be very soft). Enjoy with the dipping sauce, as a full meal or as an appetizer.

Called fen si, Chinese glass noodles, also referred to as cellophane or crystal noodles, are made of mung bean starch (please note: these are not at all the same as "rice vermicelli"). Opaque when raw, they become transparent when cooked. Though they have no flavor on their own, their ability to absorb flavor makes them popular in various types of dishes. Soaked until pliable, they are excellent in broth, stir-fried or braised with all sorts of vegetables and proteins. They are also traditionally used as filler in dumplings and spring rolls. Often labeled "bean thread," these noodles generally come, shaped in small bundles as individual servings, packaged several at a time, 8 to 10 to a pack. And while they are filling to me, it is not unusual to serve a bowl of plain rice along side, for many do not consider any dish made with these noodles, a full meal. They are, after all, made from legumes not grains! Delightfully slippery and slightly chewy, here is a quick, easy, classic vegetarian spicy stir-fried glass noodle dish with cabbage and dried shiitakes. For a heartier version of the dish, simply add ground beef or pork. You can find more recipes using glass noodles in my book, Noodles Every Day. SZECHUAN-STYLE GLASS NOODLES WITH CABBAGE AND SHIITAKES Serves 2 to 4 3 tablespoons grapeseed oil 2 medium to large garlic cloves, peeled and minced 2-inch piece ginger, peeled and finely julienned 8 dried shiitake mushrooms, soaked in water until softened, stems removed, caps thinly sliced 8 ounces ground beef or pork (70% lean; optional) 1/3 medium green cabbage, core removed, section julienned into 1/4-inch wide strips 3 tablespoons soy sauce 1/3 cup Shaoxing or Sake rice wine Sambal Olek or similar chili sauce Light pinch sugar 3 small bundles glass noodles, soaked in cold water until pliable and ready to use 2 teaspoons dark sesame oil 8 sprigs cilantro, leaves only In a large nonstick skillet over medium heat, add the oil and stir-fry the garlic and ginger until fragrant and light golden, about 1 minute. Add the shiitakes and continue to stir-fry until fragrant and golden, about 2 minutes. (Add the meat, if using, and stir-fry breaking up any lumps, until cooked through, 3 to 5 minutes.) Add the cabbage, soy sauce, rice wine, chili sauce to taste, and sugar. Toss, cover and braise until the cabbage is wilted and light brown, 5 to 10 minutes. Taste and adjust seasoning at this time. Toss in the noodles, cover and cook for 2 minutes. Repeat once or twice more until the noodles have absorbed any liquid, are completely transparent and start to sizzle, about 3 minutes. Drizzle sesame oil on top, toss well, and serve hot, garnished with cilantro leaves.

I woke up this morning feeling a chill in the air. It's that time of year, when I start thinking about soup. It is also the time of year when I kick it up a few notches with herbs and spices. Widely used in Asian food cultures, herbs and spices are believed to be curatives, consumed not only to provide wonderful layers of flavor, but also to help fend off all sorts of diseases and infections. With the cold months around the corner, I'm thinking ahead, loading up on some of my favorite aromatics. This Spicy Curry Tomato Bean Soup was inspired by my recent trip to the farmer's stand down the road. I was selecting some tomatoes, when Ms. Shelley said, "I have a deal on this bushel of yellow and red tomatoes. Some blemishes, but you just cut them out and stew the tomatoes. You'll have a great sauce." I took her advice and put down the beautiful end-of-season tomatoes I had selected, in lieu of the not so pretty ones. Once home, I set out to poach the tomatoes in boiling water. Cutting away the bruised parts, I added the tomatoes to a large pot of boiling water. In less than a minute, I removed the tomatoes from the water and peeled away their skins. After cooking down the tomatoes, to a chunky puree consistency, I packed them in small pint containers for freezing, putting some aside for this recipe. Combining some of the stewed tomatoes with cannelloni beans, adding spices and herbs into the mix, resulted in a delicious, wholesome soup that is quick and easy to make without compromising on flavor. TIP: Anything freshly cooked is always better than anything processed or canned, beans and stewed tomatoes included. Food taste that much better, especially when in season. Realizing that time may not permit you to cook everything from scratch, you can used canned beans and tomatoes. Buy organic and low-sodium, if possible. Do rinse the beans several times, until the water runs clear. If cooking dry beans, do so in unsalted water, slowly over low heat, until tender. Beans cook faster than that, but it's all about the consistency you are looking for. Personally, I don't like crunchy cannelloni beans (or navy, cranberry, etc...). Additionally, if you plan ahead of time, you can cook a bunch of beans, pack them in pint containers, and freeze them for up to 3 months. TIP 2: If you prefer to use canned tomatoes, be sure to use San Marzano. They tend to be sweeter than the alternative. Peel (and seed, if you wish) them before making the soup. NOTE: When making tomato sauce or cooking beans ahead of time, I never season the water. I prefer to control the seasoning in the final recipe, whatever that may be. SPICY CURRY TOMATO BEAN SOUP Serves 4 2 tablespoon grapeseed oil 1 large garlic clove, minced 2 scallions, chopped 1 red Thai chili, stem and seeds removed, pod minced 2 teaspoons Indian curry powder 2 cups crushed stewed tomatoes 4 cups cooked beans 2 cups water or light homemade vegetable stock 2 ounces fresh ginger, peeled and finely julienned lengthwise 1/2 bunch cilantro, leaves only (or leaves and tender stems, chopped) Kosher salt to taste In a medium-size pot, heat the oil over medium heat. Stirring continuously, sauté the garlic, scallions and chili until golden, about 2 minutes. Add the curry powder and continue to stir for 30 seconds. Add the tomatoes, beans and water and bring to a boil over high heat. Reduce heat to medium low and cook down until the beans have broken down a bit and the flavors blend, about 30 minutes. (Use a potato masher to crush the beans lightly, making the soup thicken slightly). Season with salt to taste. Serve hot, garnished with fresh ginger and cilantro.