On our annual trek to Calgary, Alberta to visit my husbands family, my husband and I made our way to Calgary's bustling Kensington market last week  for a day of shopping. We happened upon a small coffee shop, The House Coffee Sanctuary, tucked away, among  snowboard shops and consignment stor

For the last few years, fast food joints have been disappearing all over Seattle. Mirroring other big cities throughout the country, Seattle has been ousting unhealthy and unsightly food chains in an effort to help residents make healthier food choices.

This soup is a gazpacho variety, that is to say the base of the soup is bread and water, oil, vinegar, salt, and garlic.  In this case, ground almonds and grapes are added rather than the tomatoes, cucumbers, and peppers that are usually associated with gazpacho.   Ingredients   2 cups of good quality breadcrumbs (ideally made from stale white bread with the crusts cut off) just moistened thoroughly with a bit of water.

Chef Peter Davis has a motto: "fresh from the farm and honest-to-goodness New England cooking." That's the basis for his restaurant, Henrietta's Table, a down home New England style restaurant where the last meal of the day is referred to as dinner's less formal accompaniment - supper.

Something I didn't know... tomatoes are used often in Indian cusuine. Haveli in Inman Square in Cambridge has a fabulous Tomato Corn Soup on its summer menu, the recipe of which they were kind enough to share for our What's the Soup soup lovers:

Tomato Corn Soup

1 tablespoon butter (or vegetable oil)
1 teaspoon all purpose flour (for roux)

If you're looking for something a little upscale, try Avila at One Charles Street in Boston where the delectable flavors from Italy, France, Greece, Spain and Portugal are combined to create an extensive sampling of appetizers and entrees, as well as tapas-like small plates, pasta dishes, and an A La Carte menu.

I recently had the pleasure of opening a box which arrived on my doorstep to find, nestled inside it’s own mini Styrofoam cooler, several frozen pouches of chowder from East Coast Gourmet, complete with all natural oyster crackers baked in Vermont and a clam-shaped chocolate truffle as an adde

51 Lincoln in Newton Highlands, MA is a pleasantly modest restaurant with a relaxing atmosphere. Never overwhelming, the bar and dining room saw a steady stream of diners on a Thursday night.

It’s a shame to acknowledge that Beethoven couldn’t have know Founding Farmers sous chef Lisa Frantz when he said, “Only the pure of heart can make good soup.” Clearly, she has never thought naughty things, gives to the homeless, eschews a compliment and loves unconditionally because she makes one hell heck of a good soup.