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

09.01.13

With hints of spice, a zesty orange tang, and a pronounced shallot flavor to compliment the subtle sweetness, it skews toward the savory side of things, making it a terrific accompaniment to any robust meat dish, such as venison or duck.

Shaun Brian Sells

09.01.13

Randi Baird’s approach to crafting a liqueur from tart autumn olive berries is inspired by Catherine Walthers’ recipe for beach plum cordial. When Randi bottles the pale peachy-pink cordial, she drops in a few whole berries as a colorful accent.

Randi Baird

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