A different take on split pea soup, using yellow split peas instead of green, with a swirl of spiced yogurt to brighten things up.
Split pea soup is a classic, and for good reason. It's hearty, pretty healthy, and simple -- and can even be made vegetarian or vegan if desired. But the split pea is much more versatile than you might have imagined -- it doesn't just have to stick to the simple flavor profile of what we might consider the original dish. This take on it uses a variety of warm and earthy spices to bring out the sweetness of the yellow split pea, and a vibrantly colored and spiced yogurt swirl adds some zest and complexity.
A lighter take on classic split pea soup, using bacon and Vanns Smoked Spanish Paprika to provide a nice smoky flavor.
The delicate anise flavor of Vanns Tarragon shines in this recipe for a classic dressing, lightened up with the use of Greek yogurt, tossed with a salad as crisp and green as the dressing itself.
A lighter take on cream of broccoli soup, with a topping of spiced, roasted pepitas that heightens the toasty flavor of the roasted broccoli.
Creamy raita and tangy tomato chutney offer the perfect accompaniment to these crispy, savory, Indian-spiced potato patties spiked with a generous amount of spinach.
Cumin and a blend of other spices add complexity to this carrot and lentil soup that is surprisingly simple to prepare.
This is it, folks. This is the perfect, unexpected, amazing vegetable soup, adapted from Michael Solomonov’s beast of a cookbook Zahav. This recipe is the perfect example of his brilliant and unusual use of commonplace spices and other ingredients.
Have you ever heard of sumac? If you live in the American South, you may think of it as a weed. But hopefully after making this recipe, you will now think of it as a delicious weed.
Spicy, savory Italian sausage, earthy kale, sweet caramelized onions, and creamy potatoes combine with chicken stock and a sprinkling of parmesan and black pepper to create the perfect cold-weather soup.
Here's a warming braised chicken dish to brighten up your dinner on a cold evening. Packed with Moroccan spices, preserved lemons, and briny green olives, this dish offers a punch of flavor with relatively little effort.
It’s going to be a cold one on the East Coast this weekend — time for a warming breakfast that gives you the power and energy to get through the day. Here’s one amazing option — Shakshuka! Not only is it fun to say, it’s a delicious, savory, healthy egg dish that makes for an exciting and comforting meal.