Happy Saturday. We’ve officially made it to spring — and after this winter, that deserves a celebration. So instead of waiting until Easter, I’m whipping up these dangerously easy Cadbury Egg Caramel Cookie Bars, which have occupied my every thought for, oh, five days. But that wasn’t the only thing that made me do a double take this week…
Spring’s standout shoe looks like it was pulled straight from a Delia’s catalog, and I have just one question: Do we actually hate our feet that much??
If you’ve also been ignoring the space under your oven because you can’t reach it (same), this genius $9 tool fixes that.
— Melissa Goldberg / Senior Editor / Washington, DC
Good Luck Getting This Salsa Verde White Bean Soup Out of Your Head
theSkimm
If you’ve ever looked at a bowl of salsa and thought, I’d rather just eat this with a spoon, we have great news. Plant Based RD’s Creamy Salsa Verde White Bean Soup is a thing that exists. The light, bright, protein-packed recipe starts with a base of zesty tomatillos, tender cannellini beans, vegetable broth, and aromatics, then gets a serious flavor boost from a garlicky, herby salsa that’s stirred in at the end. Serve it with sliced avocado, extra cilantro, and homemade tostones or crispy tortilla chips for dipping — and think of it as your spring jacket in soup form: colorful and fresh, but still cozy.
The Time Commitment: Just over an hour.
Key Tips: No cannellini beans? Butter beans or chickpeas will also work, according to Catherine Perez (aka Plant Based RD). And if the soup isn’t as thick as you’d like, use the back of a spoon to mash some of the beans before serving.
Other Takes: For more soups that are the culinary equivalent of transitional dressing, try…
Salt and Vinegar Potato Chip Soup. Your favorite snack, reimagined as a delightfully tangy soup — and topped with crumbled chips, obviously.
Tikka Masala Soup.The logical next step for anyone who’s ever wanted to drink the classic Indian-restaurant sauce straight from the bowl.
