Jenna Holst

Jenna Holst is the author of Stews, (Hungry Minds, 1998) and Cooking Soups for Dummies, (Hungry Minds, 2001). Her work has been featured in many national magazines, including Food & Wine, Weight Watchers, and Reedbook. She has worked for many years as a food writer, culinary instructor, and consultant. Her clients have included several book publishers as well as PBS and cable television programs. Formerly a resident of New Jersey, she currently lives in South Africa.

Articles & Books From Jenna Holst

Article / Updated 10-10-2023
This traditional rendition of curry can be made several hours to a day ahead and reheated. Indian curries are often served with a variety of condiments, which each diner can use to garnish his or her food. The condiments include chutney, chopped onions mixed with chopped coriander, raisins, shredded coconut, and sliced banana.
Article / Updated 09-26-2023
This luxurious fresh salmon chowder has become a standard in the Pacific Northwest, where fresh salmon is abundant. Salmon chowder is best when freshly made, so try to avoid leftovers.Preparation time: 10 to 15 minutesCooking time: 50 to 60 minutesYield: 4 to 6 servingsIngredients: 3 medium leeks 1 medium onion 1 large potato, about 6 to 8 ounces 2 tablespoons butter or margarine 1 tablespoon tomato paste 1/2 cup dry white wine or vermouth 2 1/2 cups fish, vegetable, or chicken broth 2 cups half-and-half or light cream 1 bay leaf 1 teaspoon paprika 12 to 14 ounce fresh, boneless, skinless salmon fillet Salt to taste, about 1/2 teaspoon 1/2 teaspoon ground black pepper Fresh parsley, chives, or dill Instructions: Cut the green parts from the leeks and discard; thoroughly rinse the white parts and then slice.
Article / Updated 04-26-2016
Beef, vegetable, and barley soup is comforting on a blustery day. This healthy soup has protein from beef, and fiber from the barley and vegetables. Add more broth if the soup (or any leftovers) becomes too thick.Preparation time: 15 to 20 minutesCooking time: 1 1/2 to 1 3/4 hoursYield: 12 servings 1 28-ounce can whole plum tomatoes with juice 1 pound beef chuck, shin, or bottom round, or 1 1/2 to 2 pounds short ribs 1 medium to large onion 2 medium carrots 2 celery stalks 1 head Savoy or green cabbage 8 to 10 cups beef broth or water 1 10-ounce package frozen corn kernels 1 10-ounce package frozen lima beans 1/3 cup pearl barley 1 bay leaf 1 10-ounce package frozen string beans Salt to taste, about 1/2 to 1 teaspoon Freshly ground black pepper to taste Place the can of tomatoes and juice in a large pot.
Article / Updated 04-26-2016
Straight from Cajun country to your table, this chicken and sausage gumbo is fantastic. When preparing chicken and sausage gumbo, you may find making the roux a little tricky — just be sure not to burn it!Preparation time: 20 minutesCooking time: 2 to 2 1/2 hoursYield: 6 to 8 servings 1 medium onion 1 celery stalk 1 small to medium green bell pepper 5 scallions 6 cups chicken broth 1 pound boneless, skinless chicken breasts or thighs 1/4 to 1/3 pound andouille or chorizo sausage Fresh thyme leaves, or 1/4 teaspoon dried thyme 1/3 cup vegetable oil 1/3 cup all-purpose flour 1 to 1 1/2 teaspoons cayenne or to taste 1/2 teaspoon ground black pepper 1/4 teaspoon ground white pepper Salt to taste, about 1/2 to 3/4 teaspoon Fresh parsley 1 tablespoon gumbo filé powder (optional) Chop the onion, celery, and bell pepper.
Article / Updated 04-26-2016
Not at all like its gloppy canned cream of mushroom counterpart, this cream of mushroom soup is light and velvety-textured, and it has plenty of mushroom flavor.Preparation time: 10 to 15 minutes Cooking time: 20 to 25 minutesYield: 4 servings 1 medium onion 1/2 pound white or cremini mushrooms 2 tablespoons olive oil 2 tablespoons butter or margarine 3 tablespoons all-purpose flour 2 1/2 cups mushroom, chicken, or beef broth 2 tablespoons dry sherry (optional) 1/3 to 1/2 cup half-and-half, cream, or milk Salt to taste, about 1/2 teaspoon Freshly ground black pepper to taste Fresh chives or parsley (optional) Chop the onion and mushrooms.
Article / Updated 04-26-2016
New England clam chowder, the most famous of all chowders, originally comes from the Massachusetts coast. This New England clam chowder recipe includes instructions for both fresh and canned clams because folks who live inland don't always have access to fresh. Serve with crackers or oyster crackers. Credit: Corbis-Digital Stock Preparation time: 15 minutes (or 25 if using fresh clams)Cooking time: 45 to 55 minutesYield: 8 servings 2 to 3 strips bacon 1 medium onion 2 medium potatoes Fresh thyme leaves, or 1/4 teaspoon dried thyme 2 cups milk 1 cup clam or fish broth, or 1/2 cup clam juice and 1/2 cup water, or 1 cup reserved canned clam liquid and water 1 bay leaf 1/2 to 1 cup cream Two 6 1/2-ounce cans clams, or about 3 to 4 dozen fresh clams Salt to taste, about 1/2 teaspoon 1/2 teaspoon freshly ground black pepper Fresh parsley Dice the bacon.
Article / Updated 04-26-2016
Peanuts are the basis for this velvety soup that graced Colonial tables from Georgia to Virginia. Versions of this spicy peanut soup can also be found throughout West Africa. For a tasty twist, use canned, unsweetened coconut milk instead of the half-and-half.Preparation time: 10 minutes Cooking time: 25 minutesYield: 6 servings 6 scallions 1 medium celery stalk 1/2-inch piece fresh ginger 2 tablespoons vegetable oil 1 1/2 tablespoons all-purpose flour 4 cups chicken broth 1 cup smooth, natural peanut butter 1/2 cup half-and-half or unsweetened coconut milk 1/2 to 3/4 teaspoon cayenne pepper Salt to taste, about 1/2 teaspoon Chopped dry roasted peanuts for garnish Chop the white parts of the scallions only.
Article / Updated 04-26-2016
After a long winter, this especially fresh-tasting vegetable rice soup puts you in the mood for spring. In this recipe for spring vegetable rice soup, you don’t have to use all the vegetables listed in the ingredients, and you can add in any that you want. Be creative!Preparation time: 15 minutes Cooking time: 35 to 40 minutesYield: 8 servings 6 scallions 3 to 4 mushrooms 1 small carrot 1 small celery stalk 1 plump clove garlic 2 tablespoons olive oil 6 cups chicken or vegetable broth 1/3 cup white rice 1 medium tomato 1 small yellow squash 1 small zucchini 1/2 medium red or yellow bell pepper 1/4 pound asparagus, or 1/2 cup fresh green beans Fresh parsley Fresh basil, dill, or chives Salt to taste, about 1/2 teaspoon Freshly ground black pepper to taste Cut off the green portions of the scallions and retain only the white parts.
Article / Updated 04-26-2016
Vichyssoise is a rich potato soup that is served chilled. Some restaurants serve vichyssoise in a bowl set over another bowl of crushed ice. Although you don’t have to be so elaborate, always serve your well-chilled vichyssoise with a garnish of chopped chives.Preparation time: 10 minutes, plus 2 to 3 hours chillingCooking time: 50 to 60 minutesYield: 6 servings 4 medium leeks 1 small onion 2 tablespoons butter 3 cups chicken broth 1 1/2 pounds potatoes (about 3 medium) Salt to taste, about 1/2 to 3/4 teaspoon 1/8 teaspoon white pepper 1 1/4 to 1 1/2 cups cream or half-and-half Chopped chives Thinly slice the white part only of the leeks.
Article / Updated 04-26-2016
If you're looking for an alternative to plain baked chicken, look no further. Scented with orange, this delightful recipe features soy, fresh ginger, and five-spice powder. Credit: ©iStockphoto.com/Krezofen Yield: 4 servingsPreparation time: 15 minutes; 1 to 4 hours marinating timeCooking time: 45 to 50 minutesSpice meter: Mildly to moderately spiced 1/3 cup soy sauce 1 teaspoon dark sesame oil Juice and finely grated zest of one medium orange 2 tablespoons dry sherry 1 plump garlic clove, minced 1-inch piece fresh ginger, minced 1 teaspoon Chinese five-spice powder (optional) 2 scallions, white and green parts, sliced 3 to 3-1/2 pound chicken, cut up, or chicken parts In a shallow baking dish, combine all the ingredients except the chicken.