Word: souped
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Speaking with reporters last week, Meese said that "some people are going to soup kitchens voluntarily. I know we've had considerable information that people go to soup kitchens because the food is free and that that's easier than paying...
...women have another goal: they hope to become pregnant and would like to improve their chances of bearing healthy children. What they are about to learn will radically alter the way they live. Says Dr. Lois Jovanovic, their instructor: "We're going to revamp you, soup to nuts...
...delightful A la Russe (Random House; $16.95). The 15 Soviet republics have an extraordinarily diverse cuisine, embracing the cookery of Eastern Europe and Central Asia, representing regions from the Black Sea to the Arctic Circle, reflecting tsarist extravagance and peasant reality. (Goldstein will follow a recipe for sturgeon soup with champagne, a favorite of Catherine the Great, with ukha, a fisherman's broth.) The author learned many dishes from her grandmother, an emigre from Byelorussia; and in her great-grandfather's butcher shop, she writes, "Marc Chagall played as a child." An assistant professor of Russian literature...
Goldstein's A la Russe brings alive many of the mouth-watering meals of Russian literature, like the robust soups and breads of Gogol's Ukrainian tales. Borsch, the rich beet soup considered typically Russian, is actually native to the Ukraine, which boasts 100 varieties; included here are a Ukrainian and a Moscow version. The spicy food of Georgia is a prized addition to the blander Russian cuisine, notably tabaka (pressed and grilled chicken), as well as the more familiar shashlyk from the Caucasus. Among other dishes well known to the West, beef Stroganoff and Russian salad were...
Specialties that deserve an honorable place on the American table include kulebyaka, the glorious salmon pie described by Chekhov as "shameless in its nakedness, a temptation to sin"; pirozhki, the more plebeian meat or vegetable pies; kidney and dill pickle soup; Azerbaidzhan lamb patties; veal stew with cherries; Ukrainian honey cake; smetannik, a rich pie of sour cream, jam and nuts; and the celebrated Guriev kasha, a thickened compote of brandied fruits. To round out a Russian banquet, Goldstein provides instructions for a dozen deliciously flavored vodkas, and with them a toast to the meal: Eshte, eshte na zdorovye...