Reader response to last week's column about my Polish grandmother's beet soup underscores the maxim that old recipes for ethnic foods are unique to families. The barszcz (Polish for borscht) I first ...

Heat oven to 400 degrees. Rub the beets with a little olive oil, salt and pepper and wrap in aluminum foil. Roast until tender when pierced with a thin knife, 45 minutes to 1 hour. Open the foil and ...

Note: You can vary the vegetables in this creamy cream-free soup and play with the seasonings, too. A dollop of whole-milk yogurt can give it a silky body, if desired. The soup reheats beautifully; ...

Whatever your needs, you’ll find a soup for every mood and craving among these 30 soup recipe ideas. All the taste of chicken ...

1. In a soup pot over medium heat, lightly toast the fennel seeds until fragrant. Remove and grind in a spice mill or mortar and pestle. 2. In the same pot over medium heat, melt the butter. Add the ...

Cold days, busy days, or “I just want something easy” days, soup always comes through. It’s warm, comforting, and rarely asks ...

I don't much go for the trappings of Valentine's Day, but I do appreciate the excuse to cook something brilliantly, undeniably pink. Most often that means playing with beets, and this year I'm ...

Note: This vibrant soup makes a terrific starter and warming lunch. The three components of the dish (soup, buckwheat and garnish) keep for a week, tightly covered, in the refrigerator. From "The ...