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Serves 4 Author Notes Melissa Hamilton and Christopher Hirsheimer invented this soup as a way to use up Thanksgiving leftovers

Preheat grill for direct heat. Sprinkle eggplant slices generously with salt in a bowl. Let stand 30 minutes; rinse and

Ingredients:1 tbsp olive oil½ onion, chopped2 cloves garlic, minced1 tsp freshly grated ginger2 gala apples, peeled and chopped1 celery rib,

Ingredients 2 (14 ounce) cans low-sodium hearty-style tomato soup 1 tablespoon olive oil 3 cups chopped kale 1 teaspoon minced

Serves 10 to 12 Author Notes I love onion soup, and for the life of me don't know why rests

Photo by James Ransom Serves 4-6 Author Notes Choucroute, sauerkraut, sûrkrût, sour cabbage, kiseo kupus, kislaya kapusta… I love it

Serves 4-6 Author Notes This recipe is based very loosely on a recipe from Eating Local by Janet Fletcher. I

Serves 6 first courses or 4 lunch entrees Author Notes One of the changes in my diet I'm trying this

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Ingredients:4 oz. snow crab meat or other crab meat, picked over4 oz. cream cheese, at room temperature, cut into small