All Four Burners

Exhilarated, I hurried home to scour Amanda Hesser’s distillation of the New York Times food archive for a suitable dish with which to commemorate the show. Initially, the horror of jello, jello molds, and other gelatinous substances overwhelmed. That is until I stumbled on this lovely potage — with watercress, no less.

This is a lovely variation on a classic potato-and-leek soup. Blending the cooked soup lends a velvety creamy cohesion to the final product. The green specks of spinach persuaded me that I was eating something quite nutritious.