I don't much go for the trappings of Valentine's Day, but I do appreciate the excuse to cook something brilliantly, undeniably pink. Most often that means playing with beets, and this year I'm ...

It started one January, during that post-holiday period when you need to nourish the soul but at the same time whittle off the residue of holiday truffles still riding on your hips. I wandered into my ...

From chef Jeremy Fox's new cookbook, "On Vegetables," this is an easy, super-nutritious summer dish that you can batch cook in advance. Chilled soups are a busy girl’s BFF. With just one round of prep ...

Hot soup may be ideal for a chilly winter night, but chilled soup has its place in the world, especially for warm afternoons when you want something refreshing. This chilled beet and tomato soup ...

Get the recipe for Roasted Beet and Leek Soup. Instagram alert! This ruby-red soup is tailormade for pictures with the splash of white crème fraiche and dots of green pumpkin seeds on top. Many beet ...

Note: You can vary the vegetables in this creamy cream-free soup and play with the seasonings, too. A dollop of whole-milk yogurt can give it a silky body, if desired. The soup reheats beautifully; ...

Reader response to last week's column about my Polish grandmother's beet soup underscores the maxim that old recipes for ethnic foods are unique to families. The barszcz (Polish for borscht) I first ...

Heat oven to 400 degrees. Rub the beets with a little olive oil, salt and pepper and wrap in aluminum foil. Roast until tender when pierced with a thin knife, 45 minutes to 1 hour. Open the foil and ...

This hearty black-eyed pea and greens soup pairs smoky ham with tender legumes, chard, and a vinegar finish for a simple, flavorful pot perfect for cold-weather cooking.