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
This is an easy-to-make vegetarian fall favorite.
Catherine Walthers
These biscuits, warm from the oven, could accompany quite a few soups. I’ve enjoyed them with beef, chicken, and vegetable soups.
Catherine Walthers
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
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
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
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
Though this creamy blend tastes like a delicious dessert, it’s chock-full of nutrient-rich spinach and blueberries, as well as superfoods like maca and cacao.
Stacy Stowers
