Artichoke hearts are simmered with potatoes and aromatics, pureed until smooth and then thickened with a liaison of eggs and cream that enhances the already silky texture. Each spoonful is like an ...

Do you have food memories where you can close your eyes and experience the taste of something as if you were eating it right at that moment? One of those pivotal childhood food memories for me was the ...

Dear SOS: We recently visited the Hog’s Breath Inn at Carmel by the Sea, Calif. Our party particularly enjoyed what surely must be its signature soup, made from artichokes. It was so delicious that ...

Yields 8 bowls or 16 cups. Recipe developed by chef and restaurateur Warren LeRuth in the 1960s is in “Louisiana’s Tables: A Culinary Heritage Tour” by Jyl Benson (Savory House Press, Nov. 10, 2017).

No need to stress about trimming, steaming, and messing with whole artichokes. All of these simple snack and supper ideas start with canned artichoke hearts! If you, too, adore spinach-artichoke dip ...

The weather has turned warm and I have stopped eating raw oysters. But the oyster season isn’t over yet. I bought a gallon of shucked oysters from Croatian oysterman Misho Ivic down in San Leon and I ...

Ready in 30 minutes or less, these highly-rated soups have a creamy base and are packed with nourishing veggies and proteins.

We went to Tea Leaves & Thyme in Woodstock and their soup of the day was Cream of Artichoke. It was fantastic! I would love the recipe if they would be willing to share. Thanks so much! — Sally ...

Holiday leftovers don’t have to feel like a repeat performance. With a few smart tweaks, yesterday’s dishes can turn into ...

Artichokes and sunchokes (Jerusalem artichokes) are members of different botanical families—artichokes are part of the thistle family, while sunchokes are related to sunflowers—but their complementary ...

1. Melt the butter in a heavy 4-quart Dutch oven, preferably cast-iron, over medium heat. Add the scallions and celery and cook, stirring frequently, until soft, about 6 minutes. Stir in the artichoke ...