Is there anything more comforting in winter than a pot of soup on the stove and bread in the oven? Bakers, by their very nature, possess the perfect antidote to winter’s cold and dark.

As the seasons turn, The Baking Sheet features original recipes to suit. I get lots of emails from readers telling me the arrival of their latest issue is an event that causes them to carve out some time in their favorite chair, hot beverage nearby, to read, enjoy, and plan meals to come.

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Uh-oh, here we go again. Venturing into prime “You don’t know what you’re doing” territory.

The land of “That isn’t the way my grandma did it so it’s wrong.”

Dare I go here yet again? After much ado (and plenty of a-don’t) about flourless chocolate cake; major differences of opinion regarding how many ingredients go into the perfect pie crust; and most recently, controversy surrounding the absolute authentic way to make Chicago-style deep-dish pizza (hint: there’s no cornmeal in the crust. There IS cornmeal in the crust), it’s with great hesitation that I dip my toe into Italian Wedding Soup – figuratively speaking, of course. (more…)