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1 hr ago | Anchorage Daily News
A couple of years back, I was poring over the cookbook section of the Anchorage Barnes and Noble Bookstore, when a particular cookbook caught my eye.
5 hrs ago | Korea Herald
Haap owner-chef Sin Yong-il, who had been crafting Korean rice cakes and pastries for over three years, knew he would eventually branch out from desserts.
Tuesday night's special episode of "Chopped" offered three of the judges the chance to take on the appetizer round of the Pros round of the show.
Now, I know I might be overloading the column with corn-heavy recipes of late, but sweet summer corn is everywhere right now, and I am powerless against it! And it's so versatile, there's always something different and delicious to do with it.
The restaurant, which is located at the intersection of West Lake Road and Clifton Drive in the former Clifton Manor, has been totally updated inside and out.
While it's the beginning of a new year for schoolchildren, the end of the months of fresh produce can be seen in the not-so-far distance.
In a nutshell: With the price of groceries continuing to creep up, there's never been a better time to get serious about stretching your grocery dollars.
Washington: Hayden Panettiere did more than flaunting her baby bump at 2014 Emmy awards red carpet and revealed that she's expecting a baby girl.
I refer to Pasta E Fagioli , a soup that can be prepared vegetarian-style or with either beef or chicken.
You're probably familiar with salty, sweet, bitter, and sour, but did you know there's a fifth taste? It's called umami, and a new study concludes that it has a unique effect on appetite.
The glowing scarlet tomato soup of my youth served mainly as a dipping sauce for grilled cheese, and that's the way it should be.
I wasn't a fan of sturdy, bitter lettuce like radicchio until I tasted a delicious radicchio salad made by chef Cathy Whims of Nostrana Restaurant in Portland, Oregon.
Of course, I have zucchini in the garden. What gardener doesn't? This year I am growing Cocozelle and Costata Di Romanesco, plus a yellow patty pan called Sunburst, and a pretty yellow summer squash with a green end called Zephyr.
Brittany Monroe of Sarasota shares a recipe she found online. It bursts with flavor from the herbs and fire-roasted tomatoes.
Updated: Fri Aug 29, 2014 01:56 pm
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