If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel, leaving behind the rendered fat for ...

Add peas. Add the split peas, ham, and a bay leaf. Add stock (or water, if not using stock) and stir to combine. Bring to a ...

Great food isn’t always pretty, and split pea soup might be the best example of that. Anytime I mention it to someone, they wrinkle their nose and picture something murky and mushy. But there’s a ...

After testing nearly 100 Ina Garten recipes, dozens have inspired me to utter one of her signature taglines: "how easy is that?" A handful have been admittedly more of a project. (I'm looking at you, ...

Puréed soups cry out for embellishment. We favor heavy cream, whipped or not; sour cream; snipped chives or minced scallions; or a drizzle of melted butter or olive oil to add more flavor. This minty ...

You may be shocked to learn that I don’t read every single book for my book club meetings and it’s usually because I’m reading other things. I need at least half an hour of quiet reading every morning ...

Davis's version of split pea soup uses familiar, pantry-friendly staples that build flavor slowly as they cook. The base starts with dried split peas and a large ham bone, plus some diced ham meat, ...