Who doesn’t love a flavorful, spicy black bean soup on a cold rainy night? This dish has a bit of spice that is easily tamed with a squeeze of lime juice and a drizzle of sour cream garnish. Serve with cornbread or hearty artisan bread, and a glass of full-bodied red wine. You’ll find a...Read More

INGREDIENTS: For the soup 3/4 cup finely chopped onion 1 cup finely chopped leek, washed well and drained 2 large garlic cloves, minced 3 large carrots, sliced thin (about 1 1/2 cups) 1 bay leaf 3 tablespoons unsalted butter 2 pounds (about 3 large) sweet potatoes 1 – large russet (baking) potato 5 cups chicken...Read More

A simple winter soup with a few ingredients, the delicate flavor of parsnips shines through and the slightly sweet, caramelized apple garnish adds a delightful finish. INGREDIENTS: 4 tablespoons butter, divided 3 Fuji apples (about 1 1/2 pounds), peeled, cored, and cut into 1/2-inch cubes 2 cups chopped onions 1 carrot, peeled, chopped 2 pounds...Read More

This popular midwestern dish is also known as Cowboy Beans or Cowboy Calico Beans, but in our family, it was known simply as Calico Beans by the adults or Halloween Beans by the kids. It’s always been our favorite “go-to” dish to serve on Halloween. Serve the beans with a pan of freshly baked warm...Read More

INGREDIENTS: 4 tablespoons olive oil 1 lb. carrots (about 4 large), cut into 1/2-inch pieces 1 large onion, chopped 2 cloves garlic, finely chopped 1 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper Pinch of nutmeg 1 lb. sweet potatoes (about 2 medium), peeled and cut into 3/4-inch pieces 2 tablespoons chicken or vegetable bouillon base...Read More

Whether you call this recipe ‘lentil soup’ or ‘dahl,’ its appeal has no ethnic boundaries. Make a large batch of this soup to enjoy for dinner one night and then freeze* the rest for future lunches or dinners. Serve with a kale or microgreens salad for a powerful dose of nutrition! INGREDIENTS: 4 tablespoons olive...Read More

INGREDIENTS: 5 lbs. beef bones with meat, cut up 1-2 lbs. marrow bones (ask your butcher) Olive oil, salt, and pepper 2 large onions, chopped coarsely 4 carrots, chopped into 1-inch chunks 2 turnips, cut into chunks 5 garlic cloves 1 bay leaf 8 sprigs Italian parsley 3 thyme sprigs 1 oregano or marjoram sprig...Read More

There are few things less appealing than insipid, weak, and watery chicken stock! While prepared stocks have their place in the pantry, they do not compare to the rich flavor of slowly simmered homemade stock. Use this hearty chicken stock as a base for soups and stews. It’s also the best stock to use for...Read More

Roasting vegetables enhances their flavors and helps to create a richly flavored vegetable stock. INGREDIENTS: 6 stalks celery and leaves, stalks cut into 1-inch pieces 1 1/2 pounds sweet onions, cut into chunks 1 lb. carrots, cut into 1-inch pieces 1/2 lb. parsnips, cut into 1-inch pieces 1 pound tomatoes, cored 1/2 pound turnips, cubed...Read More

INGREDIENTS: 4 pounds onions, halved lengthwise and sliced thinly 1/4 cup olive oil 2 cups fresh apple cider 3 cups rich beef stock 1 cup water 3 tablespoons brandy 6 slices francese or ciabatta bread, cut into 1/2-inch-thick slices, toasted lightly 3 ounces quality blue cheese, crumbled (about 3/4 cup) METHOD: In a heavy stockpot,...Read More