It's that time of year when the color green takes center stage. No, we're not talking about the “wearing of the green” or even the drinking of the green (beer). We're talking about the eating of the ...

Soups may not be your first meal choice for warmer weather, but just because temperatures are on the rise doesn’t mean you should set aside your favorite soup pot just yet. Spring is the perfect time ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

At the start of this year, I did some positive reframing of my self-flagellating resolutions and resolved to be nice to myself instead, by always having something healthy and comforting on hand to eat ...

I crave soup year-round. For me there’s no bad time to make (or eat) soup. In the depth of winter, I simmer up hearty pots of beans, vegetables, meat, herbs and stock. But at this point in the season, ...

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

Soup season in Tuscany doesn’t end once spring begins, but it does mean the soups start to take a different tone. Garmugia, for example, a specialty of the city of Lucca, bridges the seasons by ...

In a soup pot, add pancetta and olive oil and crisp on medium heat. Remove pancetta and add onion and sauté for one minute. Repeat, one at a time with carrot, celery root, fennel and garlic. Add ...