February is a good month in my book to experiment with soup. You don’t necessarily have to discount the old-timers in your experiment. While there are new and exciting ways to make soup these days, ...

Chef Spencer Minch of Emeril's Delmonico makes a meal of Pan-fried redfish with fingerling potato Lyonnaise, tomato stewed green beans and roasted pepper-shrimp veloute. The recipe looks long, but the ...