Living in Southern California, I’ve come to accept the fact that it will often still get up in the 80s in October. (That doesn’t mean I approve.) Given my east coast sensibilities and predilection for fall weather, the first day I see that it will dip into the 60s I’m ready to light a fire and make a hearty soup.
This Creamy Chicken and Vegetable Soup is one of Carrie Vitt’s favorites. It keeps in the refrigerator for a few days and is perfect to pack in an insulated thermos for a hot lunch.
Making major changes to your eating habits takes patience and work. Getting your family on board is a great way to help everyone eat healthier. But it’s not always easy!
Have you ever wondered how and why pressure cookers actually work? Here’s what’s going on when you cook with one (and a recipe for Indian Moong Dal Khichdi that cooks in fives minutes!).
Cooking dried beans can take forever – unless you know how to cheat your way to great home-cooked beans. It’s easier than you think!
Kelp may very well be the next “It” food! Known as wakame, arame, kelp, hijiki, seaweed is a staple ingredient in Japanese cooking and is prized for its salty, umami character in the culinary world.
This easy Egg Drop Soup has become one of my favorite weeknight dinner recipes… and what better time of year to share this recipe? Not only is it in keeping with the time-honored Jewish tradition of Chinese Food On Christmas, but it’s also a wonderful, warming comfort food on any chilly winter night.
This winter vegetable soup was inspired by a recent trip to the farmers market. With tons of local squashes and root vegetables on display, vegetable soup came to mind. I added garbanzo beans and quinoa to make it heartier (and even healthier!), but you can leave those out, or make a few substitutions.