There’s no other soup I’d rather dip my spoon into than a bowl of homemade tomato soup. Adding a roasted red bell pepper deepens the color and brings a new dimension to the taste. Once you’ve had the cheesy croutons on top, you may never serve naked soup again. Tomato-and-Roasted Red Pepper Soup with Cheddar…
Saltines baked with butter are well known around dining rooms in a couple of Atlanta’s most prestigious country clubs. Offered as a beginning to a meal, like bread often is, they have been a mainstay for years. The chefs in the clubhouses use clarified butter, but for making at home, I use ghee. Common in…
In this soup, a mound of sweet onions takes its sweet time cooking down to caramelized goodness. Be patient, and don’t add the wine until the onions are richly colored. I like to use my biggest Le Creuset pot. If you don’t have a large enameled cast-iron Dutch oven, divide the butter and onions between…