As the tomatoes are crushed in the potato ricer, the peels are naturally separated from the tomato mash, making an even smoother soup in the end. No blender, no problem.

Thoroughly coat the sliced potatoes with the tomato mash and place in layers in a baking dish, seasoning each layer with additional salt and pepper to taste. Cover with foil and cook for 45 to 60 ...

Judy Willig happily admits it. "I have an almost pathological relationship with food." But it's a healthy obsession. Willig, 55, works as a bartender at Jethro's, a tiny but beloved corner ...