Gazpacho is one of those soups that is easy, quick, and bursts with flavor. You really only make this during the peak season of...

I first started making this when I worked at Tersiguel's in Ellicott City. There was a Nicoise salad on the menu that had a number of...

This is a variation of a soup we frequently used at Chez Shea for our tasting menu. It was a buttermilk corn bisque without the cheddar...

This is a garnish that I have been making for a number of years. The end result gives you a nice balance of sweet, spicy, salty and sour....

This is one of those soups that almost every restaurant makes. Frequently it is with butternut squash, though you can vary it with any...

Tomato soup is one of my favorite soups both to make, and to eat. It reminds me of being a kid, especially when paired with a grilled...

I came across this soup on a trip that I took to Jamaica. It seems that there are endless variations, some vegetarian, others with...

Over the years I've made this soup a number of times. It wasn't until I took a vacation in Italy and we drove through Tuscany, that I...

This is a garnish that I came up with to serve as a thickener for my Tuscan White Bean soup. Traditionally the bread is put into the...

The first time I came across this soup was when I was working at Tersiguel's. As soon as I tasted the broth and the fish, with the...

This is a classic french accompaniment to bouillabaisse. It is traditionally an aioli made from garlic, chili, and saffron that goes...

One of the best parts of making items like soups on a regular basis is that you have items parts of your ingredients that you can use in...

This is a simple little recipe for a well rounded sauce. It's got a little bit of a bite, with a nice salty and tangy balance. I use...

When I was working at the Avenue we frequently had this soup as a rotation into our soup of the day. There are many variations that you...

This soup is variation on a classic French Onion . I have been making variations of this soup for years. I wasn't until I started...

When I helped open The Avenue one of the items on the menu was a cheese dip. In addition to being an appetizer it was also the cheese...

I started making this recipe at my first restaurant job in Harrisonburg, VA. It was at a brewery that used it both for bread service, as...

Since I was in high school, I have been fortunate enough to be able to travel to the Yucatan Peninsula every other year. The food there...

During my youth I spent a lot of time in New England because my family is from there. The regional cuisine has a special place in my...

This soup is different from a lot of my soups because not only are you making sure the ingredients that go into the broth are cooked and...