This soup is comfort in a bowl. I love serving it with chunks of buttered rustic bread as an easy supper. Thick, creamy and fragrant, with the deliciously salty crunch of bacon, this unusual leek, ...

Sometimes a low-fat vegetable soup made with little fat or cream lacks flavor. But try sauteing the vegetables before adding them to the soup pot. You’ll wind up with a full-bodied soup--one you’d ...

Are you familiar with fennel? You may have heard of it, but it's safe to say the average at-home cook might be at a loss for ways to use it in the kitchen. If you've never experimented with fennel, ...

Add olive oil to soup pot. Add vegetables and “sweat” on low heat for about 20 minutes being careful not to brown. Add stock and water. Bring to boil, then turn to low and allow to cook for 30 minutes ...

Anne Smith is the owner and director of The New School of Cooking in Culver City. We caught up with her at the Farmers Market this week, where she shared her recipe for a Carrot, Fennel and Orange ...

Many spoons filled with asparagus soup have passed my lips. Some thick with cream, others thinned with broth or fat-reduced evaporated milk. I’ve enjoyed some more than others, but perhaps my very ...

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 ...

The dog days of summer are almost behind us, but the heat remains in much of the country. It’s that time of year when days can still be humid and steamy, but nights begin to cool down. Cold soup still ...

Instructions: Trim and discard the bottom of the fennel bulb, remove fronds and set aside. Chop the rest of the bulb into 1-inch pieces. Slice the stems into thin wheels along with most of the fronds.

Most people who remember Mitchell Parrish recall him as one of America’s great lyricists -- he wrote the words to Hoagy Carmichael’s “Star Dust,” one of the 20th century’s most romantic and widely ...

Anne Smith is the owner and director of The New School of Cooking in Culver City. We caught up with her at the Farmers Market this week, where she shared her recipe for a Carrot, Fennel and Orange ...