Culinary Institute of America- their newest edition is perfect for the home cook that likes a little flare. Less technical than earlier books- this has a beautiful selection of recipes and culinary definitions.    Cream of Tomato Soup with Rice and Basil  2 Tablespoons olive oil 11/2 cups onions, chopped 1-quart vegetable broth 1 Tablespoon fresh garlic, minced ¼ cup fresh basil, chopped 1 pinch crushed red pepper 28 ounce can high quality plum tomatoes 1-cup heavy cream 2- cups cooked rice 1 Tablespoon basil, chiffonade (roll basil and slice into thin strips)   Heat Olive oil in large soup pot....

  Superior Soup Service By Marsha Fottler Contributing Editor This is the definitely the month to serve soup, either scratch made or from-the-can varieties, which have never been of better quality. I’m attached to the Wolfgang Puck selections and also those put out by Amy’s Organic as well as the Campbell’s Select Harvest line up. But no matter the source of your soup, how you serve it to family and guests makes a huge difference in enjoyment. Never underestimate the power of eye appeal. Try something different and think outside the bowl. A good friend of mine collects gravy boats, china ones...

Dear Friends and Fellow Foodies,  There was no denying February came in. Even in Southwest Florida, the temperatures dipped below freezing recently. The chill certainly inspired our Contributing Food and Entertainment Editor and our team to think soup. A warm mug of steaming hot chicken noodle soup, a bowl of roasted tomato and fennel bisque, (with a grilled cheese sandwich of course) and a classic corn chowder with a bacon crusted pan seared scallop for a little decadence atop. Yes, nothing yells “warm me up” and comfort more than homemade soups. In fact, a few weeks ago I served piping hot bowls...