Watch a 10-minute video with a corn soup recipe, full of fiber and made with anti-inflammatory ingredients like ginger and cayenne pepper. Ripe, nutrient-rich produce is abundant in the summer, but ...

Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, ...

WASHINGTON (CBS)-- First Lady Michelle Obama is known for her advocacy for nutrition and obesity prevention. Now you can bring one of her recipes to your own kitchen. This soup recipe from "American ...

CRAZY ideas are floating around on the Internet. A food blog the other day actually contended that it might be possible to eat too many raw tomatoes with fresh basil in summertime. If Samuel Johnson ...

A warm soup is the best meal during the rainy season. Sweet corn soup gives us taste plus health in a bowl. Make this tasty creamy sweet corn soup to enjoy the rains. As the monsoon season sweeps ...

One of the things that’s most important for a cook is to keep an open mind about food and constantly challenge the limitations of our perspectives and prejudices. That’s something I had to learn ...

This creamy Mexican corn & bean soup needs one pot and 30 minutes to cook. It leans on pantry beans, fresh (or frozen) corn, and a trio of peppers for just-right heat. Finish this soup with cheese and ...

"In the summer, we get great corn from Chino Farms [in Rancho Santa Fe, California]; it's really delicious," says Wolfgang Puck. He uses both creamy grated corn and sautéed kernels to make this ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. All that said, I’ve finally found another ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. All that said, I’ve finally found another ...

To prepare the corn soup, start by shelling the steamed pre-cooked cobs: place them on a cutting board and slice them lengthwise with a knife (1), otherwise, you can also shell them by hand. Continue ...