mexican chicken pozole verde by karenrecipe

There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.

Grandmother’s Handkerchief & Sausage Soup (Fazzoletto di nonna e la zuppa di salsiccia) by Windle Grissett

A friend of mines mom was making pasta sheets, which I thought was to be for ravioli or manicotti crepes. Turns out she was making something I never heard of "grandmother's handkerchief". I decided to combine this with a soup recipe. Enjoy!!

Crockpot Potato and Corn Chowder by Chef Smith

Sugar Pumpkin Curry Cream Soup by Amos Miller

We grow sugar pumpkins and after the harvest, I always break them down and puree them and pop them into the freezer for a long Winter's use. In addition to pies (of course), tarts, cookies, breads, custard and sauce - I love sugar pumpkin soup. As you can imagine, this member of the squash family is somewhat sweeter, has fewer seeds…

Canned Salsa Genovesi Style by J. Gino Genovesi

Salsa is the Spanish for sauce. Salsa is the combination of chilies, tomatoes, celery, cilantro and a variety of other ingredients, and has been documented back to the Aztec culture. In 1529, Bernardino de Sahagun, a Franciscan missionary documented "sauce" , and other foods common to Aztec culture Salsa became popular in the…

Corn Chowder with Crab by Chef Smith