It's that time of year when the color green takes center stage. No, we're not talking about the “wearing of the green” or even the drinking of the green (beer). We're talking about the eating of the ...

Soups may not be your first meal choice for warmer weather, but just because temperatures are on the rise doesn’t mean you should set aside your favorite soup pot just yet. Spring is the perfect time ...

“It seemed like a good idea at the time” may well be the sorriest phrase in the English language and, perhaps, the most common. I know I contributed at least a couple of dozen repetitions all by ...

Velvety smooth and delicately flavored, this bright green soup is a welcome sign that it's spring, and light-filled evenings call for a change of pace from hearty winter bowls. Soups don't get much ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

A vivid emerald bisque with a texture so luscious you’d never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness ...

Every Wednesday, Bon Appétit food editor at large Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault, a cooking technique she’s really into, or an ...

I crave soup year-round. For me there’s no bad time to make (or eat) soup. In the depth of winter, I simmer up hearty pots of beans, vegetables, meat, herbs and stock. But at this point in the season, ...

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

Soup season in Tuscany doesn’t end once spring begins, but it does mean the soups start to take a different tone. Garmugia, for example, a specialty of the city of Lucca, bridges the seasons by ...