Eggplant, Millet & Pomegranate Salad Recipe by Emily Williamson
Richard Olney's Garlic Soup
In the realm of garlic soup recipes, this is a favorite of mine. From Richard Olney's The French Menu Cookbook, it is made by simmering a dozen or so cloves of garlic in water with a few herbs, then thickening it with a mixture of egg and shredded cheese. It's hard to beat a ladleful poured over some crusty day-old chunks of walnut baguette.