Holy smokes is this yummy! Is about all I have to say. And ridiculously easy to pull together, too, especially if you have extra Spicy-Sweet shrimp on hand–or substitute other leftovers, like Mohogony Grilled Chicken. Packed with flavor yet light and refreshing, it’s a go-to, one-dish meal for the dog days of summer.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
This soup is inspired by colcannon, a traditional Irish dish of mashed potatoes and cabbage or kale.
Made with fennel, Granny Smith apples, bitter greens and a touch of blue cheese, this salad has hearty flavors and textures ideal for fall and winter.
In wintertime especially, there’s nothing more comforting than coming home to a pot of simmering soup. This carrot version has a secret ingredient–a cup of diced, kabocha squash–which plays beautifully with the spices and citrus drizzle.
This udon soup is simple, satisfying and comes together in about 20 minutes from broth to bowl, using any kind of greens, meat, poultry or fish you have.
This colorful fall salad pairs two fall treasures: the persimmon and the pomegranate.
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
Lentils are a staple food in Eritrea, and every time I prepare them I recall my years there. Adding cubed roasted pumpkin lends this soup vibrant color and transforms it into an ideal Thanksgiving starter.
Black bean soup from scratch in less than an hour. You’ve got to love a pressure cooker.
If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This vegan, gluten-free soup is hearty enough to make a meal with nothing more than a hunk of good bread.
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