Southwest Shrimp and Corn Chowder [RECIPE]

Southwest Shrimp and Corn Chowder

Pair the creamy goodness of your favorite chowder with yummy Southwestern spice for a quick, tasty, heartwarming meal. (Photo by Jathan Fink, Jadeworks Entertainment)

With winter coming in fast and temperatures dropping across the country, we’re always on the lookout for something warm and tasty, and this dish hits the spot. Thick and creamy, with loads of veggies and mouthwatering spice, we know you’re going to love our Southwest Shrimp and Corn Chowder. Serve them up with warm crusty bread or gooey, cheesy quesadillas for a complete meal.  Read more of this post

Chicken Corn Chowder with Poblano Chilies [RECIPE]

Chicken Corn Chowder with Poblano Chilies

Our Chicken Corn Chowder with Poblano Chilies is a spicy and delicious way to beat the cold. (Photo by Jathan Fink, Jadeworks Entertainment)

If it is chilly outside, it’s a safe bet I’m in the kitchen cooking up one of my favorite soups. I’ve always been a big chowder fan, but sometimes clams aren’t available or I’m craving something a little spicy. That’s when my chicken corn chowder with poblano chilies is just the ticket! Packed with healthy veggies and lots of flavor, this recipe will be on the table in less than 30 minutes, which makes it perfect for a quick lunch on a cold day. Read more of this post

Barley Soup with Italian Meatballs and Kale

Barley Soup with Italian Meatballs and Kale

Hearty and delicious, our Barley Soup with Italian Meatballs and Kale makes for the perfect weeknight dinner.
(Photo by Jathan Fink, Jadeworks Entertainment)

When I lived in New York City in the early 90s, I got an awful case of the flu that just wouldn’t go away. My friend Veeda brought me barley soup to help me get better, and I loved how hearty and delicious it was! But you don’t have to be sick to crave this soup. In fact, now that temperatures are dropping, this is the perfect season to make it! In this version, I kicked the recipe up a notch by adding Italian meatballs and fresh kale. Serve with salad and fresh, warm bread and it quickly becomes the perfect weeknight dinner. Enjoy! Read more of this post

Chicken Tortellini Soup

Chicken Tortellini Soup

Our Chicken Tortellini Soup makes for a delicious and comforting meal on a cool autumn day.
(Photo by Jathan Fink, Jadeworks Entertainment)

With the arrival of autumn and cooler temperatures, soup is the natural food of choice in our kitchen. We love it because we can eat off one big pot all week, or serve it up to guests for a wonderful Sunday afternoon supper. This week we craved the hearty goodness and delicious Italian flavors of this yummy Chicken Tortellini Soup. Serve it alongside a tossed salad and warm Italian bread with an olive oil dipping sauce for a complete meal.  Read more of this post

Butternut Squash and Roasted-Garlic Bisque

Butternut Squash and Roasted-Garlic Bisque

Our Butternut Squash and Roasted-Garlic Bisque is a rich, hearty soup perfect for lunch or as the starter at your next gathering.

After Heather and I were married in 2000, we both wanted to find a way to celebrate the special people in our lives, to raise the bar beyond our usual dinner parties and bring in distinctive elements of color, candlelight, soft jazz and extra doses of deliciousness. Thus, our Fall Feast was born. Each November, we invite our most intimate friends to adorn themselves in beautiful attire, gather together, enjoy a libation or two and let us spoil them the best way we can, with our favorite culinary treasures. As we plan each year’s menu, we revisit recipes we made at previous feasts, such as this one for our Butternut Squash and Roasted-Garlic Bisque. A unique blend of aromatics, hearty vegetables, and rich cream, this thick soup has always been a beloved starter in our home. The first time we served it, guests asked if there was extra that they could take home, which is always a good sign and a compliment to the chefs. We know you’ll love this wonderful recipe too, and so will your guests if you decide to serve it at your next gathering.

PREP: 15 minutes
COOK: 1 hour and 20 minutes


  • 2 heads of garlic, halved crosswise
  • 1 teaspoon olive oil
  • 1/4 cup (1/2 stick) butter
  • 3 cups chopped onions
  • 3/4 cup chopped carrots
  • 1/2 cup chopped celery
  • 4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
  • 6 cups homemade chicken broth
  • 3 tablespoons chopped fresh sage
  • 1/2 cup plus 1 tablespoon whipping cream
  • Kosher salt and pepper


  1. Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender; about 40 minutes. Cool garlic in foil.
  2. Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
  3. Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
  4. Stir garlic into soup. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream. Sprinkle with remaining 1 tablespoon sage.

YIELDS: 12 servings

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