This soothing soup is filled with deeply satisfying umami (savory) flavor as well as health empowering nutrients. You can easily make it meatless by switching to vegetable broth, or give it more heft by adding leftover cooked chicken or pork.
Marge Perry & David Bonom
Marge Perry is an author and a teacher. David Bonom is a recipe developer, food writer and restaurant consultant.
Marge Perry writes, teaches, broadcasts and speaks about cooking, food, nutrition and travel. In her capacity as a syndicated food columnist for Newsday, Contributing Editor for Cooking Light and “Ask the Expert” columnist for myrecipes.com; through the articles she writes for The New York Times, Self, Prevention, More, Coastal Living, Relish, and Health; and through her appearances on television and radio, Marge is an accessible and authoritative guide for anyone who cooks, eats and travels. She is also the publisher of her blog, A Sweet and Savory Life.
David Bonom, CCP is a recipe developer, food writer, and restaurant consultant. He is a contributing editor to Cooking Light Magazine and his writing and development clients include Weight Watchers International Publications, Weight Watchers Magazine, Rodale, Self, Health Magazine, Fine Cooking, Coastal Living, Better Homes and Gardens, Prevention Magazine, Lightstyles, Publications International Ltd., USA Poultry and Egg Export Council (USAPEEC), The Peanut Council, California Fig Growers, California Pluot Growers, and the North Carolina Sweet Potato Commission.
The contrast of the crunchy sweet crust and frozen creamy ice cream makes this a real show-stopper. Be sure to plan ahead: while it doesn’t require much of your time in the kitchen, there are several stages that require nearly 5 hours of freezing time.
Have the best-ever instant—but made from scratch—hot chocolate when you keep Chocolate Mix on hand.
Like Rocky Road, only waaaay better, this ice cream has swirls of our basic chocolate mixture, marshmallow crème and chopped walnuts.
Sound crazy? We thought so too, until we created this incredibly moist, stupendously flavorful cake by using melted ice cream in the batter. You won’t believe how good it is until you make it yourself.
This rich, deep chocolate sauce is just the thing for true chocolate lovers. For those of you who prefer your chocolate a little more mellow, simply add more cream.
This is where it all begins—the basis for chocolate treats like Marshmallow Swirl Ice Cream, Hot Chocolate and Decadent Chocolate Sauce. Make a batch and bottle it for holiday gifts—but be sure to set some aside for you!
A pinch of cayenne in the crêpe batter adds just a hint of heat to these savory, satisfying crêpes. Serve them for brunch, lunch or a light supper. The filling may be made be made hours ahead, and the crêpes up to one week ahead (or longer, and frozen).
Fill the crepes with fruit you grill any time of year, rain or shine: grilling adds an extra layer of wonderful caramelized flavor to these dessert-breakfast-anytime crepes.
Chocolate-hazelnut spread. Cheesecake. Strawberries. Crepes. ‘Nuf said.
Warning: when you combine two beloved favorite dishes in one, food disappears faster than you can serve it. Be sure to make more than you think you’ll need…
The sweet and spicy, knock-their-socks-off flavor of this sauce is also perfect for ribs and pork, so make a double batch and freeze the extra.