12.01.13

Preserved lemons are a key element in Moroccan cooking, used in lamb and vegetable tagines and in salads.

12.01.13

Just about anything encrusted in salt tastes great.

12.01.13

Salt is a useful ingredient when cooking fish, because it’s very hard to dry out fish baked in salt.

10.01.13

Make this stew in a large, heavy-bottomed stove-to-oven soup pot, such as a cast iron Dutch oven or an enameled pot.

Catherine Walthers

10.01.13

These biscuits, warm from the oven, could accompany quite a few soups. I’ve enjoyed them with beef, chicken, and vegetable soups.

Catherine Walthers

10.01.13

This chunky chicken soup flavored with cumin, chili, and lime is served with a variety of toppings that include avocado, fresh cilantro, and crisp tortilla strips.

Catherine Walthers

10.01.13

This is similar to an Italian vegetable soup, only better (and easier) with added nutrients from the kale and a quick-cooking, delicious Italian grain called farro.

Catherine Walthers

10.01.13

This is an easy-to-make vegetarian fall favorite.

Catherine Walthers

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