When you prepare the vegetables for the soup, remember to cut off the root ends and peel off the papery skin on the onions. You can, if you wish, remove or peel the skin off the carrots. If you choose ...

David Chang flavors this fabulous broth with dried shiitakes; fresh shiitakes intensify the flavor. The highlight: simple noodles thrown in at the end. "They're based on the udon I learned to make in ...

In a large, heavy-bottomed pot, heat oil over medium-high heat. Add sausage and sauté 5–7 minutes or until browned and crumbly, stirring and chopping sausage with cooking spoon occasionally. Add ...

Swiss chard is a versatile leafy green that can be used in a variety of dishes. Its mild flavor and vibrant color make it an ...

With the rack in the highest position, preheat the oven to 425°F (220°C). In a pot over medium heat, brown the pancetta and mushrooms in half of the oil until nicely browned, about 8 minutes. Add the ...

My grandmother, who was born in Ireland on St. Patrick's Day, always considered herself Irish, even though she lived most of her life in Scotland. Although she wasn't much of a cook, she did love to ...

This twist on the classic Middle Eastern red lentil soup adds leafy greens and packs nutrients and flavor.

In a large pot, combine the kombu with 14 cups of water and bring to a simmer. Cook over low heat, without boiling, for 30 minutes. Discard the kombu and bring the cooking broth to a boil. Add the ...

Certified Fitness and Nutrition Coach Lori Zabka made Sausage, White Bean & Swiss Chard Soup and talked about her Anti-Diet program that emphasizes anti-inflammatory foods as a way of life. For more ...