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 ...

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

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

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

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.

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.

Spend less time cooking with these highly-rated 30-minute dinner recipes, like one-pot orzo and roasted salmon, all made with ...

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

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 ...