Theres a story behind your soup of the day (Charleston Daily Mail)

CHARLESTON, W.Va. -- Chef Tony Henderson said one dish unites truck stops and fine dining."Everybody loves soup," Henderson said. "Its the common thing among all the places I have worked."Henderson, who has been a chef at Sohos ...

Lovin' spoonfuls (South Philly Review)

Beethoven said "only the pure of heart can make a good soup." These are lovely words to muse upon, especially when purchasing ingredients for soup. Sometimes one ingredient will inspire me to simmer a pot or a restaurant.

Fresh tastes abound in seasonal salsa (Tulsa World)

We can tell by your recipe requests that your thoughts — even in the kitchen — are turning toward spring.

Root vegetables form base of hearty meal (SouthtownStar)

Root vegetables are winter hearty plants once snubbed by sophisticated palates. That was during an era, not so long ago, when five-star restaurants boasted on the menu about imported ingredients, and root vegetables were lumped into a category of subsistence foods associated with poverty, war and famine. That perception changed thanks in part to some trendy locavore restaurants and eco-conscious ...

Picky eaters? Here's how to lessen the tension at the table (Pioneer Press)

Young children are notoriously finicky. Broccoli, salmon, beets — name a healthy food, and there's a preschooler who won't eat it. But many just as quickly rule out carrots, pot roast or scrambled eggs or anything that's not white or smothered in ketchup.