To put a classic soup truly over the top, Food Orleans adds a fun twist: crispy chickpeas. Soup weather, a.k.a. my favorite season, has arrived! Once the high dips below 90 for several days in a row, I consider it official. There are so many delectable soups to rustle up and dig into, though, and it's really hard for me, as a devoted soupster, to choose which to make first. This year, I Read more

I've already introduced you to my favorite trendy update of the classic Caprese, Italy's tried-and-true trifecta of tomatoes, mozzarella, and basil. But given all the fresh offerings out there right now (grape and cherry tomatoes! Brandywines! Green Zebras! Cherokee Purples!), sometimes you just need a bit more tomato-salad variety. These combinations, like the Caprese, don't call for more than Read more

During the Summer, I love to use the bounty of in-season basil to make fresh pesto. The combination of basil, pine nuts, parmesan cheese, and olive oil is always delicious. If you don't have time to blitz your own pesto but want to cook with the sauce, simply pick up some from the local market. Although pesto is wonderful tossed with al dente pasta, there are plenty of other ways to make use of Read more

End your Monday — the toughest day of the week — with a bang, not a whimper. For tonight's meal, make the most of leftovers by incorporating the robust flavors of bacon, parmesan, and eggs into a twist on breakfast for dinner in a hearty bread soup. Here, bacon fat, parmesan rinds, and familiar garlic-and-herb flavors come together quickly in a soul-satisfying brodo. It's topped off with Read more