Three Cozy Soups for Fall & What I Cooked Last Week

It’s soup season! (my favorite soups to keep you warm), mom’s pastina soup with basil chicken meatballs and escarole, the secret to the crispiest potatoes

Hi everyone,

Hope you’re having a great week! Doug and I just got back from Ibiza, where we spent a week with three of our best friends, Wiktor, Adam, and Laz. We all met at Square over ten years ago and have stayed close ever since. We had so much fun together: relaxing beach days, afternoon card games, a few nights out dancing, and plenty of delicious meals. We especially loved all the jamón ibérico and Manchego.

One morning we had a chef come over and cook breakfast. He made the most amazing pan con tomate with avocado. Traditionally, pan con tomate is toasted baguette rubbed with garlic and topped with grated tomato that’s seasoned with olive oil, salt, and pepper. The avocado twist was so delicious! I actually recreated it at home this week and got it down to a T :)

The pan con tomate avocado toast in Ibiza 🤤

Now that fall is around the corner and the weather’s starting to cool, I wanted to share three of my favorite soups I’ve been making on repeat. Each one has a totally different flavor profile, so there’s something for every mood and craving.

First, here’s my go-to for the crispiest roasted potatoes, a technique I learned from J. Kenji López-Alt. You parboil the potatoes with baking soda (which breaks down their surface), toss them with olive oil, garlic powder, salt, and pepper, then roast until they’re shatteringly crisp. I hope you give them a try!

Also, my debut cookbook comes out March 3 and is available for preorder. Your early support means the world 🥰

What I Cooked Last Week! ↓

The Crispiest Roasted Potatoes

The secret to the crispiest potatoes is… baking soda! It breaks down their surface and makes them super crispy once roasted in the oven. You’ll never make them any other way.

The Crispiest Roasted Potatoes

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You can download the PDF recipe above and watch the video here :)

My Three Favorite Soup Recipes for Fall

It’s finally soup season, and I’m sharing the three recipes I turn to again and again on cozy fall evenings.

Italian Wedding Soup

I love anything with a meatball, and these mini chicken ones (flavored with parsley, garlic, and Parmesan) are especially satisfying. The soup has all the traditional flavors of Italian wedding, plus plenty of veggies to keep it light. Escarole gets added at the very end, so the thicker stems and leaves stay crunchy, giving each spoonful some texture.

Tip: If you expect to have leftovers, cook the orzo separately and add it to each bowl before ladling in the soup. That way it stays al dente, and you can store the orzo and broth in separate containers without worrying about the noodles turning soggy over time.

You can find the recipe here.

Thai Curry Dumpling Soup

This recipe is one of my favorites for nights when I only have about twenty minutes to cook and want something simple with a short ingredient list. It’s got the perfect balance of spicy, sweet, and tangy, with coconut milk for creaminess, lime juice for brightness, and a touch of sugar to round it all out. Thai curry paste is the shortcut star ingredient. Since it’s loaded with aromatics and spices, you can skip chopping garlic, ginger, and chilies. (I love the curry pastes from Mae Ploy, though Maesri is also a great option.)

I add bell peppers and bok choy for veggies, and toss in frozen gyoza straight from the freezer to keep things extra easy. You could swap in wontons or whatever dumplings you have on hand.

Fun fact: Mindy Kaling said this soup was the best thing she’s ever made, and People Magazine even wrote an article about it! I was so honored.

When Mindy made the Thai red curry dumpling soup!

You can find the recipe here.

Healthy Lentil Soup

This soup has been in my rotation for years and is one of my go-to healthy comfort meals. My mom and I used to make it together in the Instant Pot, but these days I cook it on the stove, which works just as well. It’s hearty thanks to fiber-rich lentils, with a whole box of spinach stirred in at the end so the leaves wilt into the broth while keeping their bright green color. It’s finished with a squeeze of lemon juice and some freshly grated zest.

I love to serve it with a cool dollop of sour cream that melts right into the warm lentils, though Greek yogurt is a nice tangy alternative. I always cook a big pot so I have plenty of leftovers to enjoy for days.

You can find the recipe here.

I hope these recipes keep you cozy as the weather cools. Do you have a favorite fall soup? I always love your ideas!

Wishing you a relaxing weekend.

Love,

Maxine