Flavor

Updated 12:00 a.m., Thu January 19, 2017
PHOTO BY: Tribune Content Agency

The secret to making this creamy, springlike soup is using frozen peas.

Trade secret

Enjoy a taste of spring in the heart of winter

In the depths of winter, it can sometimes seem as if springtime will never come. Winds blow cold. Snow blankets fields of earth so hard that you can’t imagine vegetables will ever grow again. The only truly soothing warmth you can reliably find usually comes from the kitchen stove. So now is the perfect time for you to make fresh pea soup. Pea soup in the middle of winter? Yes, you read that correctly. And I don’t mean thick, gray-green, porridge-like soup made from dried split peas — the kind of soup you might find on so many diner menus at this time of year. I mean bright... READ MORE

Leafy greens prevail: Trends come and go, but kale has staying power WOLFGANG PUCK/TRIBUNE CONTENT AGENCY

In the new year, many food writers like to discuss the latest trends or what’s hot and what’s not. And lately, I’ve been seeing too many articles saying that kale — that crinkly, earthy, slightly bitter and highly nutritious dark green — has already

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