You can beat making a big pot of chili or tossing together a hearty soup to warm the soul when temperatures nosedive.

Heat oil in a large pot and sauté onion until soft. Add cabbage, potatoes, and carrots; cook for 5 minutes. Pour in vegetable broth and bring to a boil. Simmer for 20–25 minutes until vegetables are ...

Here are seven soup and chili recipes, including butternut squash soup and white chicken chili, from the Courier Journal's ...

On St. Patrick’s Day, start the day with a cheerful, festive (and perhaps green) breakfast. A hearty breakfast is the best ...

Sometimes we get stuck in a rut with foods, preparing them in the same old ways. That's true of boiling frozen peas; let us ...

Try this vegan green asparagus soup when spring starts this year. Seasonal asparagus is just what you want in a spring soup.

In a large pot, bring stock, sugar, fish sauce and curry paste to a boil over medium heat; boil for 1 minute. Add coconut ...

Quinoa Vegetable Khichdi is a nutritious and flavorful variation of the traditional Indian khichdi, made with quinoa instead ...

Preheat large, nonstick sauté pan 2–3 minutes on medium-high. Chop vegetables. Place oil and beef in pan; cook 3–4 minutes, stirring occasionally, until browned and 145°F. Remove beef from pan. Add ...

Stir in the chestnuts and cook for 2 minutes, until heated through. Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve.

In a recently renewed effort to further increase my fruits and veggies intake, I dusted off a rarely-used cookbook bought ...

Saute garlic, onion and celery in olive oil. 2. Add small pieces of chicken, green chilly and pour vegetable stock for flavor and saute them all together for 10 minutes. Let it cook for sometime and ...