This hearty vegetarian soup eats like a stew. Loaded with vegetables, plant-based protein, and a simple but complex-tasting spice blend, it is a complete and satisfying meal. Make a double batch and freeze for a quick meal later.

Brown chicken stock. This is the rich stock you want for a hearty chicken soup or flavorful pan sauce. Roasted chicken bones and a few simple vegetables, herbs and spices are simmered delivering great depth of flavor and wonderful body.

Just a few simple ingredients, simmered on the stove, deliver a richly-flavored homemade stock with good body. “White” refers to simmering raw ingredients directly in water. For a “brown” stock the ingredients are roasted first.

Winter warmth doesn’t always have to be hearty. This bright soup delivers the fresh flavors of ginger, cilantro and snow peas, the richness of sausage and sesame oil, and the depth of soy sauce. A steaming bowl is just the thing to bring color back to your cheeks and warm your belly on a cold winter day.

Meaty mushrooms, rich cauliflower and meaty potatoes combine into a vegetarian stew hearty enough that omnivores won’t miss the meat and light enough that you won’t feel weighed down. Anchovy filets, thyme and dry Vermouth add the complex layers of flavor making this deeply satisfying.

Soup in summer? Sweet corn and rich cream get a bright burst from the acid in fresh summer tomatoes and a finishing splash of sherry vinegar. The corn’s starches reduce the need for lots of cream, keeping this soup a nice light, summer weight.

Watermelon gazpacho the way it was meant to be: cold, bright, sweet and refreshing! Honey brings out the sweet fruit, a pinch of salt pops the tangy tomatoes, lime and jalapeño bring brightness!

Saint Patrick’s Day always feels to me like the perfect way to celebrate that last moment before the winter farm market bids takes its leave and begins exploding with spring produce. It’s a meal filled with root vegetables, cabbage and slow cured, slow cooked meat. Besides, a holiday like this is everything I love about food - the opportunity to create some joy and sit down at a table to share it.

Colcannon is an Irish blend of cabbage and mashed potatoes. It becomes a wonderful soup for the raw, damp days of March. A combination of waxy (Red or Yukon Gold) and starchy (Russet) potatoes creates the perfect creamy, light texture.

Adding hearty pumpkin to the starchy potatoes makes this fish chowder a little richer and the perfect way to use fall’s farm-fresh, seasonal squash. It’s the perfect dish to warm you from the inside on a crisp fall day.

The tart side of sweet plums brings balance to this refreshing, easy tomato and fruit gazpacho. Floral coriander seed and the spiced notes of Thai basil lend it the complexity to serve as the opening act for steak off the grill, or play summer and light to a main course of poached fish.

This Mediterranean-inspired chicken, lemon and egg soup is both rich and bright-tasting. It’s hearty enough to enjoy for lunch after a morning spent playing out in the snow, while the lemon and spinach will find you still enjoying it as the first daffodils push out of the ground.

This quick and easy chile is hearty enough to eat on it's own with the rich pumpkin, spicy sausage and pleasantly bitter bite of kale. Tomato paste, a dried chile and ground cumin add wonderful depth.

Rich, spicy and fresh, this is everything you’ve wanted in a tomato soup. Coconut cream, Panang curry and cilantro add summery, Thai flavors that still pair deliciously with your crispy, buttery grilled cheese sandwich.

I love cooking with pumpkin, but leave those orange lanterns out on the front porch in favor of a more flavorful heirloom or modern variety. Here are some of my favorites and the recipes I like to make with them.

So here's (just about) everything you need to know about cooking a great turkey, making amazing gravy and even turning the leftovers into soup. Wow them this year!  And if it doesn't turn out perfect? Relax. The day is really about giving thanks for the time you're sharing together. It doesn't matter if your turkey is average when the people seated at the table are exceptional.  

This bold, complex, hearty, vegan vegetable soup builds layer upon layer of flavor - earthy mushrooms, rich tomato paste, sweet paprika and salty, funky miso. You’ll never miss the meat!

Rich, full-flavored turkey stock is the flavor base for the best gravy, stuffing and leftover turkey soup you’ve every tasted. This simple recipe starts with roasting inexpensive turkey parts which fills the house with the smell of Thanksgiving. Just the thing to get you - and everyone else in your home - in the holiday mood.

This dish is a celebration of the freshest summer corn and tomatoes you can lay your hands on! Honey brings out the sweet notes of raw corn, while cumin and coriander give it depth.

Silky Peanut pumpkin purée delivers a delicately textured soup made hearty with pork sausage, balanced with a garnish of lightly earthy Shitake mushrooms. Simmering the pumpkin seed mass in your stock builds layers of additional flavor and satisfyingly lets you use almost the entire Galeux d’Eysines squash but time can be saved by starting with already-made purée.