Please welcome Hank as he shares a simple Italian classic, pasta e fagioli, or pasta and bean soup! ~Elise
Pasta e fagioli. I knew—and loved—this dish years before I knew how to spell it. Growing up in New Jersey, pasta e fagioli is a staple on every red sauce place's menu, along with spaghetti and meatballs, lasagna, alfredo and cannolis.
Now here's a soup to brighten up a cold winter day! I looked to the flavors of Morocco for inspiration for this lemon chicken chickpea soup. The soup is seasoned with turmeric, cumin, and ginger—spices that not only warm the belly but give the soup its vibrant golden hue.
Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served—alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.