The color and taste of spring are more than welcome right now. This soup is so green it's almost startling. The bright color comes from spinach, peas, and asparagus. Start by making a quick stock from ...

1. In a large soup pot over medium heat, melt the butter. Add the onions or leek and celery. Cook for 5 minutes, stirring often, or until they soften but do not brown. 2. Add the potatoes and stock.

Vegetable fried rice featuring peas and spring onions is an easy-to-make dish ideal for using leftover rice. Start by frying ...

Fresh peas are spring's synonym for youth and newness. But for years, they were simply too tiny -- and their availability too brief in season -- to matter in most markets. For a long time, I thought ...

The only way to eat fresh peas that’s better than popping them in your mouth at the farmers market is to gently simmer them with aromatics and blend them with every herb you can find. Winter, we love ...

Soups may not be your first meal choice for warmer weather, but just because temperatures are on the rise doesn’t mean you should set aside your favorite soup pot just yet. Spring is the perfect time ...

These cozy bowls of seasonal flavor will leave you feeling refreshed for the week ahead. Whether you’re in the mood for a cream of vegetable soup or a brothy chicken noodle soup, this mix of healthy ...

A vivid emerald bisque with a texture so luscious you’d never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness ...

Long before “Twilight” and “True Blood” and the Modern Age of Vampires, garlic was used as a talisman: a panacea against bad spirits in the Middle Ages and against illness during the Crusades. Even ...

Heat the butter and oil in a large saucepan over a medium-low heat, add the shallots and fry for a couple of minutes until softened, stirring occasionally. Add the leeks and continue to fry for about ...