Valentine’s Day is coming and perhaps you have been planning a special meal for that certain someone. We tend to think of Valentine’s meals as an indulgence, perhaps an elaborate recipe, some expensive and rich ingredients, all topped off with a gooey, chocolaty dessert. Caviar, champagne, steak with béarnaise sauce, oof!
This is the time of year when soups are on my mind. And my stove. On a recent trip to High Falls, N.Y., to visit our friend Nancy at her bed-and-breakfast, she prepared a ribollita. It was so delicious we had it two days in a row and I begged her for the recipe. I have made it twice since then.