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Soup

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Chef Logan Small shares his award-winning oyster stew recipe that’s famous at Small’s Smokehouse + Oyster Bar in Virginia.

My father’s favorite soup was potato, and my daughters have inherited his love for it.

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While you can always head to your favorite cafe to partake in this particular soup, with this copycat Panera Bread recipe you can have bowls and bowls of broccoli cheddar soup at home in just about one hour.

As a country, we unite over squash. Seriously, we do. It's called pumpkin. From pie to quick breads, pancakes and more — we lap up the subtle,…

Pity the poor onion. Always the culinary bridesmaid. Never the bride. • You don't sit down to a nice bowl of onions for dinner. No one makes o…

Pity the poor onion. Always the culinary bridesmaid. Never the bride. You don't sit down to a nice bowl of onions for dinner. No one makes onion-flavored soft drinks, or if they do, I don't want to know about it. Even the lowly garlic bulb is the sole focus of at least two restaurants in California. But onions? Nada. Onions are the supporting players in a dish - important as a flavoring, but ...

Dear Readers: Do you know the grades of beef? Is it worth paying more for the Heloise best quality? TheUnited States Department of Agriculture…

I reached out to friends to tell me the soup recipes their kids have tried and loved. If you’re looking for a soup that is sure to please the kids in your family, give one of these a try.

This is the best time of the year for people who cook. Also, for people who eat. The fields are laden with produce. Vegetables and fruit hang heavy from every leafy branch. Goodness is fresh and abundant. And with the sun blazing down on us like a broiler, the key is to enjoy all of this wonderful produce and cool down at the same time. That is where chilled summertime soups come into play. ...

Dear Heloise: If you are invited to dinner and you ask what you can bring, and the hostess says, "nothing," should I bring something anyway?

Corn is starting to arrive in grocery stores. I also spotted local Amish tomatoes last week, which got me thinking, "Why not combine the two i…

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There are many forms of ginger: dried, pickled, preserved, crystallized, candied, powdered, ground and fresh, which packs the most flavor. Refrigerate unpeeled, fresh ginger a few weeks, or freeze up to six months. Keep dried and ground ginger tightly sealed in a cool, dry place. Slice, chop or grate ginger into veggie side dishes, stir fries, soups and roasted or mashed winter squash or sweet potatoes. Mix with soy sauce, olive oil and garlic and use as a salad dressing or marinade. Definitely add it to baked goods for warming, sweet-smelling bliss.

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