This antioxidant-rich soup features hearty black beans, red cabbage, carrots, and a delightful blend of spices.

Saute onions, garlic, and grated ginger in olive oil until fragrant. Add chopped carrots and vegetable broth and simmer until ...

Season to taste with pepper. Remove the pan from the heat. Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls ...

An old-fashioned classic brought up to date in a slow cooker. Perfect for a wintry day, this filling, budget-friendly soup is made with dried split green peas and smoky gammon. Freeze any ...

Frozen Asian-style dumplings (often labeled “potstickers”) are handy to have in the freezer. For a superb last-minute treat, ...

Add everything to the Crock Pot. Literally, just dump everything into the pot, no extra steps, no browning, no sautéing. Stir it a little to combine, then cover and cook on low for six hours or on ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the ...