Borscht is a sour soup common in Eastern Europe and Northern Asia. In English, the word “borscht” is most often associated with one of the most famous dishes of Ukrainian cuisine, made with beetroots as one of the main ingredients, which gives the dish its distinctive 

Pumpkin Quince Soup

I bought a sugar pumpkin and three lovely quince yesterday at Nash’s, my favorite farm store. Quince are really special, not for their golden color, but for the beautiful translucent ruby color they turn after roasting or sauteing. I thought it might be interesting to 

Roasted Pumpkin Soup

Fall has arrived, and with the cooler temperatures and shorter days, my favorite symbol of the season has made its return to adorn porch steps across the country. Whether you use them for carving or cooking, pumpkins never disappoint—they are delicious in pies, pancakes, soups 

Pumpkin Soup

For fun, I posted a notice to my Facebook community: “CHALLENGE ME: Name your favorite fresh, seasonal ingredient and I will incorporate the first four ingredients posted into a recipe.” The four ingredients I was challenged with were: pumpkin, pomegranates, rainbow chard and porcini mushrooms, 

Fish Chowder

INGREDIENTS 4 good sized halibut cheeks (okay to use any fish of choice), cut into small bites 2-3 slices of bacon, prosciutto or panchetta, diced 2 tablespoons butter 2 cups vegetable broth 2 cups coconut milk (okay to use whole milk, half and half or 

Oyster Chowder

As a kid my dad and I would harvest oysters while on vacation in the San Juan Islands, we’d bring a jar of cocktail sauce with us to the beach and slurp oysters off the half shell right there on the spot! I was pretty excited when I recently acquired a lot of freshly shucked oysters while visiting some friends at the beach. Although I enjoyed some of the smaller oysters raw and I dredged the largest ones in corn meal and fried them until crispy, there was a nice quantity of tender, medium-sized oysters to make a fragrant chowder with.

Cream of Chanterelle Soup

Chanterelles can be found most times of the year, depending on how far you are willing to travel. This time of year, they shine like an exotic golden flower against the drab autumn forest background. Also known as “golden chanterelle” and “egg mushroom,” the pleasantly aromatic fleshy wild mushrooms are magical to cook with. As we transition from summer to fall, what’s better than a fragrant, comforting soup with chanterelles taking center stage?