November-December 2015

Moroccan Farro and Lentil Soup This cozy and aromatic vegan soup is packed with nutrient-rich vegetables, legumes and grains. See more “A Bowl for Every Belly” recipes! Developed by Brieanna Casperson, RDN Ingredients ¼ cup

Swedish Split Pea Soup This inexpensive, filling and rustic soup is flavored with thyme, marjoram and a swirl of Dijon mustard. See more “A Bowl for Every Belly” recipes! Developed by Alexandra Caspero, MA, RD

Sweet Potato Soup with Cashew-Coconut Cream This creamy soup balances sweet and savory notes of coconut and curry. The cashew-coconut cream adds a visual touch when it’s swirled into the bright orange soup. See more

The treetops are turning gold and red, the sun is setting earlier and there’s a crispness in the air. It can only mean one thing: Time to make soup! We’re celebrating one of the world’s

Julie Peacock, RD, and other moms in her Lower East Side co-op were already in the habit of "dropping off extra granola when we made a big batch or bringing lasagna to celebrate a new

After years in a career that required constant travel, YaQutullah Ibraheem Muhammad, MS, RDN, LD, decided it was time to put down roots in her home state of Georgia. Landing a job as a registered

DIY Vegetable Stock Making vegetable stock is easy! Simply combine non-starchy vegetables with herbs and water in a large pot and cook for about an hour. Strain and use as a base for vegetarian soups

DIY Vegetable Stock Making stock is an easy way to get the most out of foods in the kitchen. Save (or even freeze) leftover roasted chicken bones for a future pot of stock. Learn more

At restaurants around the world, no leftover “scrap” of food is ever carelessly tossed in the trash. Chefs know chicken bones, mushroom stems and fennel fronds can be used to make delicious stock. The process

From emergency relief posts to missions organized by faith-based organizations, the dietetics community is no stranger to international volunteerism — and the expertise and skill sets of registered dietitian nutritionists often make them unique assets