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Chicken and barley soup with sweet potatoes will keep you warm and full on crisp, fall days. Serve with a nice crusty bread.
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Potatoes and carrots simmer in chicken stock with thyme and herbes de Provence before being pureed and garnished with cream and parsley for a tasty soup.
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Get Vaca Frita Recipe from Food Network
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A light broth loaded with chunky Great Northern beans and topped with a sprinkling of bacon, this soup was inspired by the caldo gallego (a Spanish white-bean soup) Jose Garces serves at Amada.
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Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
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Get Balsamic Onion and Garlic Relish Recipe from Food Network
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These savory green onion pancakes make a great accompaniment to grilled meat or chicken.
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The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.
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This quick and easy Spanish rice is ready in less than an hour and is a perfect side dish to grilled chicken or pork chops.
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Get Tortilla Espanola (Spanish Omelet) Recipe from Food Network
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Get Paella Espania Recipe from Food Network