The world is suddenly cooking soup! I'll take some small measure of credit for soup fans from all over are dicing and chopping, all to share (some times) favorite and (some times) brand-new recipes for Soup's On . And if you love to spot promising new food blogs, this is your list. Entries include a first-ever post and a first-ever soup. It's not too late to contribute your own recipe - Soup's On runs through the end of February. A hazard of food writing is the constant search for new-new-new. But these are three old favorite soup recipes I return to whenever possible. They're from old Kitchen Parade columns and are perfect for bone-rattling wintry weather and with any luck, also to help 'bridge' the transition into spring. The first is Karelian borscht , fat with fresh beets (though canned beets actually work fine too). And just look at that color ! The next soup -- again, see that color -- one is so simple and yet manages somehow tastes like som

Say hello to Armenian Tahini Bread -- think cinnamon buns, sticky rolls or sweet rolls -- a complete surprise and an utter delight! The recipe comes straight from the pages of Saveur (January? February? can't tell), my new favorite food magazine. Every issue has one or two recipes that completely capture my imagination. And not only do I love-love-love this tahini 'n' sugar sweetened bread, the dough itself is so beautiful to work with, I think it's my 'new go to' recipe for cinnamon rolls. Saveur describes the rolls as a 'croissant mated with halvah' and goes on to say, "This unprepossessing sweet yeast bread - eaten by Christians in that country during Lent, when the church forbids the consumption of dairy products - awakens the senses the moment it leaves the oven, with the seductive aromas of sesame and cinnamon. The real joy, however, is in the bread's flaky yet chewy texture ..." The rolling technique is a little messy -- not difficu

This pumpkin soup is "spiced" – not "spicy". They're different, yes? It's smooth and pumpkin-y without being overly rich and overly spiced, and slightly sweet from banana. ~recipe & photo updated 2011~ ~ more recently updated recipes ~ ORIGINAL POST 2005 To quote my Nana, never one to pussyfoot, "Well, it sure looks like the dog's breakfast." Luckily it tastes much better! Still, it's an unusual variation of soup made from winter squashes which are usually spiked with spices that create depth and heat. This, however, is thick with spices usually reserved for baking. When I make it again, I'll serve in small bowls as a starter rather than as a hearty bowl of soup. I'll also puree it to a smooth richness which will also improve the appearance.

When cookbook author Nava Atlas offered to send copies of her new cookbooks awhile back, I was happy to accept! One great accident of blogging has been the discovery that Nava is a real person, not just some name on the cover of the one vegetarian cookbook that still appeals to me after returning to meat. (Well, of course she's a real person. But you know what I mean!) (Would you like a personally autographed copy of Nava's new Vegetarian Soups for All Seasons ? To throw your name in the (soup) pot, just submit a favorite soup recipe to Soup's On , this month's soup-happy event at A Veggie Venture. Interested? Here are all the details .) This is a recipe that Nava especially recommends from Vegetarian Soups for All Seasons . Now I know why! It's a winner, especially if given a chance to sit a bit so the ginger and curry can move front-ward. It thickens a bit, too. This is one of recipes to play with, based on what's in season, what's on hand, what you ha

Ever wish you had a nutritious breakfast to make ahead of time and eat in the car? Say hello to on-the-run breakfast bars , this week's recipe in Kitchen Parade. It's a recipe I've made and shared for years. My Dad's a special fan, he especially likes the really cheesy batches. But wait, there's more! This week's column features a traditional family recipe but it also shares a special Lenten tradition. SPECIAL TRADITION FOR LENT If you're considering how to observe Lent beginning on Ash Wednesday on February 21st -- especially in a hands-on way with children -- consider planting a dish of Lenten grass. It's an old Finnish tradition, one which I've practiced since living in Finland for a year as a Rotary International exchange student. Read about it in this week's column , including a photo essay .

A special welcome to new e-mail subscribers, many fellow fans of vegetarian cookbook author Nava Atlas, who is generously providing an autographed copy to a lucky participant in this month's Soup's On! Welcome! Feel free to look around and especially, explore the Recipe Box. There are nearly two years of vegetable recipes, many simple side dishes, vegetable salads, soups, a few vegetarian suppers. Be sure to poke around in Kitchen Parade, too, my published food column. It's not vegetarian but all the vegetarian and vegan recipes are easy to find in its Recipe Box. Now on to today's recipe. Cold day. Hot Soup. Perfection. The inspiration for this curry-spiked soup is from Field to Feast , a fascinating blog from Zimbabwe. The base is slow-roasted tomatoes with carrots, sweet potatoes and green peas added. It didn't make the photo but I loved this with a dollop of Greek yogurt stirred in. FROM THE ARCHIVES For other soup recipes, see here in the Recipe Box . A YEAR

Please welcome to the latest in an occasional series of St. Louis restaurant reviews from my friend, the Foodie Patootie. It's an A+ recommendation for Brio's at Plaza Frontenac. Enjoy ... ... ... ... 8:20am update: Some times timing is everything! A quote from today's New York Times (after a week, viewing may require membership) about blogs covering restaurants, "Bloggers are now a very important part of the media landscape because a lot of diners get their information from them." Congratulations to all the NYC bloggers featured in the story. Now here's the latest St. Louis restaurant review ... Brio's. When Brio’s Tuscan Grille first opened, it was standing room only and three people deep at the bar with an hour-long wait to be seated. My Dear Husband and I tried to get reservations but the only times available were 4:30 pm or 9:45 pm. Since my ‘beauty bedtime’ is 9:30, we passed. Finally, after the restaurant’s first anniversary, we hoped that