If you live in a state that experiences cold winter weather, you know one of the things you need to survive (other than warm clothes), is a good soup recipe. Warming up is the main goal during the season, and the best way to do so is with a big pot of soup, like this White Bean Parmesan Soup.
One of my favorite culinary vegetables that’s always in season are onions - they pack so much flavor, texture, and aroma to recipes that we don’t know what chefs would do without them.
You’ve probably heard of bone broth by now, as it’s become one of the most happening food trends in the past year. But what if we told you that bone broth isn’t actually a new and exciting trend, but a technique that most cultures have used for hundreds of years to heal the sick and up their immune systems?
September arrived and with it it’s chilly mornings and cooler nights, with afternoons that are just so incredibly perfect for walks and dinner on the deck. Our meals also evolve – instead of crisp, cold salads, we are craving hearty meals that will warm us up from the inside out, like this Sweet Potato and Chickpea Stew we've made in our favorite 8-quart stock pot.
For this recipe we’re skipping over the Tex-Mex variety and going straight for the traditional Mexican version. This soup is perfect for any season. It’s simple to make and is layered with complex and satisfying flavors that are guaranteed to impress. We humbly suggest pairing it with some margaritas, a patio view and a summer sunset.