Behold tureens, those decorative vessels designed to keep hot soup hot and cold soup cold. Throughout the ages — particularly from the 17th through the 19th Centuries — tureens and their accompanying ...

Soup is outgrowing its first-course image. With modern menus slimming down from five courses to two or three, soup-and relatives such as stews, chili and casseroles-has achieved top billing as the ...

Reality: family gathered around traditional holiday table, Mom in the kitchen ladling soup from the pot on the stove while volunteers rush the steaming bowls to the table … where everyone sits looking ...

Q. Enclosed is a photo of a large soup tureen with matching ladle and platter that were handed down to my mother. I believe the pattern is called Tea Leaf. The platter measures 16 by 11 inches and the ...

The most flamboyant find of the year would be my vintage Majolica soup tureen—in the shape of a fully feathered turkey. It is ...

In this series, Lagniappe presents a different work each week from the collection of the New Orleans Museum of Art, with commentary from a curator. A towering cauliflower and a creeping crawfish ...

Fast food, frozen dinners and ethnic dishes have changed the way Americans eat. And with the change in food came a change in dishes. In the late 18th century, dishes were on the table when guests sat ...

I’LL NEVER forget the first bowl of soup I ate in Portugal. It was a blisteringly hot summer day about a decade ago, and my husband and I were visiting Evora, an ancient hill town perched above the ...

Wipe the exterior of the pumpkin clean. Using a long, sharp knife, slowly cut a round opening in a circle about 2 1/2 inches wide all around the stem. Grasp the stem and pull the lid out. Using a ...