Sweaty Season is fully upon us once again, and unfortunately, it’s not going anywhere anytime soon. Turning on the stove may be a dealbreaker, but let’s face it: You can only eat so much salad before ...

The day American democracy withstood an attack on the seat of its government, Jan. 6, 2020, I decided to make a festive meal — after all Jews have created whole holidays over much less. But what food ...

It’s interesting how little traction cold soups get here in California. Maybe it’s because we prefer to drink our nutrition in the form of smoothies. Think of a cold soup as a more of a savory ...

I don’t know a lot right now, but I know I’m making borscht. The weather is wishy-washy, and I can’t decide if I want to put a sweater on or take one off. I’m torn between soaking up the last sunny ...

There was a time when I would scoff at those little packages of precooked beets next to the boxed salad greens at the grocery store. Why pay a premium for extra plastic when it’s easy to cook raw ...

Cold beet borscht, one of my favorite summer soups, is an Eastern European classic, but it has been a staple in many American kitchens for years. The following recipe is a far cry from the bottled ...

Growing up in Ukraine, San Francisco chef and blogger Anna Voloshyna ate a bright pink, kefir-based cold borscht called kholodnyk — kholod means cold in Ukrainian — to cool off during the ...

Borscht is often served cold, but this version is warm and comforting. It’s perfect for a chilly winter day. I was delighted to discover pre-cooked, vacuum-sealed beets in the produce section of my ...