Gazpacho is one of my current obsessions. But not just any gazpacho. Unlike most gazpacho I’ve tried, this one is rich and velvety and bright orange — and not anything like cold tomato sauce.
Throw this soup together in the late afternoon while you’re kids are doing homework and then eat whenever you’re ready. It will be there waiting (just getting better and better, actually).
T.S. Eliot said, “April is the cruelest month.” I am going to have to disagree and go with March. Since there’s plenty of soup weather still to come — and because it’s Lent and I get asked this all the time and it’s one of the most useful recipes I know — I wanted to share how to make vegetable stock.
Posole (or pozole as it’s more authentically called) has a history that may be a little bit too interesting for a food blog. I won’t
It’s officially fall, which makes me want to make soup. And for me the perfect shoulder-season soup is spicy corn chowder. Making it allows me
As a kid, I loved Cup-a-Soup. Remember those red boxes of dehydrated noodles, cardboard chicken cubes, and powder? Of course the ingredients list includes some