Putting together two or three different soups with toppings for people to add is an easy, delicious way to get everyone talking around the Shabbat table or anytime body and soul need warming.
Julia Turshen’s acclaimed new cookbook, Now & Again, is just the latest in her many projects designed to make the world a better place—more equitable, with more access and less waste.
Recipe of the Week
As my TV spirit character Elaine Benes says, “You can’t beat a…
For shakshuka, it all starts with tomatoes, onions and peppers—much like a lot of Mexican food. Inspired by her own Mexican background, Heather decided to mix up her shakshuka.
Philly’s Rooster Soup Co., from Michael Solomonov and Steve Cook, turns leftover bones from fried chicken served at Federal Donuts into broth, and 100 percent of profits are donated to charity.
Just because the ground is frozen solid doesn’t mean farms and farmers have gone into hibernation. Many farmers markets are now open year round. Bundle up and go check out the offerings.