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Soups, Stews & Casseroles

Spicy Corn Pudding

We first tried this recipe at a dinner hosted on Kauai by our dear friends, Gloria & Steven Cohen. We could have honestly devoured the whole tray of this sweet and spicy corn, outrageously delicious, pudding but we held back wanting to leave a bite or two for the other guests. The recipe originates from Anna Pump’s book, “Country Weekend Entertaining.”

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Avgolemono-Chicken-Lemon Greek Soup

I love chicken soup, especially with a generous squeeze of lemon juice, which brightens and elevates it to another level. This Greek soup known as “Avgolemono”, is a perfectly balanced combination of chicken, lemon, rice and egg. The soup is rich, tangy and absolutely delicious. It’s Mediterranean comfort food!

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Creamy Heirloom Tomato Soup-Featured

Creamy Heirloom Tomato Soup

Tomatoes are so delicious, raw, roasted, and especially in this Creamy Heirloom Tomato Soup. The rich flavor of the tomato is reduced down into a deeply satisfying bowl of perfection. Serve as a starter or paired with a hearty bruschetta, like our Mushroom, Caramelized Onions & Truffle Bruschetta, for lunch or a light dinner.

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Carrot Coconut Curry Soup

We went to the farmers market this morning and were so inspired by the fresh and beautiful ingredients. Pepper grabbed a bunch of amazing carrots and decided to create this rich and delicious soup. It can be served in a smaller portion as a first course or in a larger entree portion.

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Cioppino

Cioppino is a fish stew originating in San Francisco. It is considered an Italian-American dish, and is related to various regional fish soups and stews of Italian cuisine. It is traditionally made from the catch of the day, which in the dish’s place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish.

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Fish Fumet/Stock

Fish stock, or fumet, is a fantastic way to begin a variety of soups or sauces containing seafood such as Cioppino and Bouillabaisse. It’s light and flavorful and makes a great base for risotto. It is very easy to make and simply requires high quality ingredients. We recently made a batch to use in a Cioppino that received rave reviews!

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Tom Yum Soup with Shrimp

The combination of ingredients in this deep and flavorful Tom Yum soup left us wishing we had served in deeper bowls. The citrusy aroma of the lemongrass along with the kaffir lime leaves offered a perfect balance to the heat from the chiles and roasted chile paste. Be careful to use both chiles sparingly to satisfy your desire for heat.

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Red Pozole

Pozole is one of my favorite Mexican soups, the combination of tender pork and textured Hominy, slowly cooked together with chili sauce and spices is so satisfying. Traditionally the dish is made with dried hominy (hulled corn kernels), but canned white hominy works perfectly.

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Applewood Bacon-Sage Gravy with Turkey Stock

Ah… gravy and stock, essential and amazing all at the same time. Remember the reserved turkey parts from our spatchcocked turkey, well here’s your chance to make a quick and rocking stock. The stock can then be used to make the gravy or soup with the leftover turkey and some diced up veggies.

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Pork & Butternut Squash Stew

Fall comfort food at it’s very finest! Deep, rich and wonderful flavors make up this stew. Perfect for a large group when you wish to serve something deeply satisfying with little time spent in the kitchen. We prepped all of the ingredients the day before, making cooking the day of a breeze.

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