August 2^nd 2012By Tamar Genger MA, RD

High is protein this Wild Rice and Mushroom soup can be a meal. It sits well for leftovers too.

March 7^th 2011By Eating Well

September 19^th 2012By joyofkosher

Cut the sweet potatoes into very small cubes to speed up the cooking time.

May 6^th 2012By Tamar Genger MA, RD

This is the the dish that inspired Paul Simon's song when he saw it on a menu at a NY Chinese restaurant. The next time you hear Mother and Child Reunion you will think about this recipe too.

April 16^th 2012By Tamar Genger MA, RD

October 14^th 2012By Chef Laura Frankel

Autumn in Tuscany looks a lot like the neighborhood pumpkin patch. Pumpkins of all shapes, sizes, and colors are piled high. For a big WOW, hollow out a 5-pound pumpkin, rub it with oil, and gently roast it in a 350°F oven until it becomes a toasty brown, about 15 minutes. Serve the finished soup in the pumpkin shell.

March 29^th 2012By joyofkosher

Recipe is courtesy of Claire Robinson and Manischewitz broth.

September 25^th 2012By June Hersh

You can eat as a soup, or add more barley and serve it thick. My husband is a huge fan of this soup.

June 27^th 2012By kosher foodies

Ades soup is a classic Syrian dish. These red lentils turn yellow when boiled, and often confuses people who’ve never seen the soup before (“Wait, I thought you said RED lentil soup. This is yellow!”). It’s an easy and comforting dish you can make on a chilly winter evening and that you can enjoy for lunch the next day. The first time I made this dish was in college, and my roommates were not to keen on tasting it (I don’t know why!). Lucky me! I ate a lot of soup that week.

March 29^th 2012By joyofkosher