Now that the kids are back in school, nutritious one-dish dinners are a timely treat. In America’s Test Kitchen’s book,” The Everyday Athlete Cookbook,” the authors advocate that this hearty Beef and ...

On Sunday morning, serve one of the best Easter soups chock-full of seasonal vegetables. These soup recipes are fresh, easy to make, and perfect for spring.

From “Soup: The Ultimate Book of Soups and Stews” by Derek Bissonnette. Bissonnette serves the soup with country-style bread. Add the split peas, barley, and stock to a large saucepan and bring to a ...

After you’ve diced the onion, and added it to a saucepan, you may as well dice a carrot (or three) and add it to your soup in the making. Surely there’s some grain at the back of the cupboard — bought ...

Instructions: In a large saucepan over medium-high heat, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl. Set the pan over medium heat and add ...

Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets as hot as it’s been this week, there are few things that will ...

What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our ...

If you’re new to the versatility of soups in a jar, you’re in for a comforting surprise. These recipes make it easy to layer ...

Soups deserve a regular spot on your weekly menu because they make cold days feel warmer and a little easier to handle. A ...