In most parts of the country, soup weather has arrived. I roasted a butternut squash along with apples and onions and we had some friends over for soup and bread last weekend. It was an easy dinner, really, but it was the first time I felt like fall was really here. And so it is so often with soup, the simplest of meals. More

Thinking about pulling out your slow-cooker, now that it's October? If we haven't convinced you yet to break it out of storage, we hope this recipe will do the trick! Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic. More

Soups are one of the easiest and most reliable dishes to freeze. And by reliable, I mean that you can come home from work, warm up a bowl of frozen soup, and know without a doubt that it will be delicious. So make a double batch of the soups you love most and freeze some for later with these tips. More

We have good friends who are expecting their first baby any second now, and it's had me thinking about what we should make to bring over when the day comes. I've had a few close friends have their first children this year, but unfortunately we haven't lived in the same city, so I'm thrilled to have the chance to help out this time around. More

This South American soup holds many good and tasty things, from the tender pieces of potato to sweet nibbles of fresh corn. But let's be real: the best part is the cheese. Queso fresco to be exact, which doesn't fully melt but rather softens into chewy morsels in the warmth of the milky broth. So good. More

The first time I had African peanut stew, I was 14 years old and staying with my aunt and uncle. They were currently living stateside, although for the last six years they'd made their home in the country formerly known as Zaire (it's now the Democratic Republic of the Congo). It was the start of what would be known for years after as "African dinner" at Auntie Dee and Uncle Terry's house. The menu was always the same: a spicy, hearty, and very fragrant peanut stew served with sukuma wiki (a traditional African kale or chard side dish), rice, and homemade chapati. It was so delicious, and it pretty much blew my adolescent mind—and palate. More

I had a pile of sweet Georgia corn on my counter this past week, and a vision to create the perfect summer soup. Soups, especially in the midst of this damp Southern heat, are not necessarily my forté, but I do know a good one when I taste it. My mission was a smooth-as-silk corn puree as yellow as the sun, jam-packed with fresh corn flavor, and worthy of any restaurant menu around. It only took three tries, but I finally succeeded. More

We're 2.5 weeks away from the 2012 Olympics, folks! (Go gymnastics!) But before we begin marveling at the physical prowess of the world's best athletes, let's take a human moment to discuss something a little more down to earth: what the heck do they eat? The U.S. Olympic team will have a full-service nutrition center with them in London modeled after their training center dining hall in Colorado Springs, Colorado. Meals are all very nutrient-and-calorie dense, but lest you think it's space-age-protein-gel stuff, think again! The most popular meal served wouldn't be out of place on your dinner table. Can you guess what it is? More

For much of the country, summer has arrived with a pretty toasty kick. The kind of kick that makes you want to turn off the oven indefinitely and live on greens, cold noodles salads, and gazpacho. Thankfully, a few weeks ago, The New York Times ran a story on cold soups that will come in handy next time you're seeking a little lunchtime inspiration on a hot summer day. More

Gazpacho was invented for days like these. The hot, humid days of summer when the very idea of setting a pot over a burner has us reaching for another glass of lemonade. There are a million and one versions of gazpacho out there, all equally easy to whip up in a blender and all equally perfect for a hazy summer night. Here's our most basic, simple recipe to get you started. More