With soup season in full swing, we've got several bowlfuls in our rotation, but the one we keep coming back to again and again? The Italian classic escarole and beans. This soup is the perfect blend ...

1. Heat the oil in a large pot, add the onion and cook until translucent. 2. Add the garlic and the crushed red pepper and cook for one minute. 3. Add the escarole and cook until fully wilted. 4. Add ...

1. Thoroughly wash, dry, and cut the escarole into thirds. 2. In a sauté pan heat olive oil over medium-high heat. 3. Once oil is hot, add garlic and sauté until slightly golden. 4. Add the escarole ...

When chefs Anna Sonenshein and Karla Subero Pittol teamed up to feed thousands of Angelenos in need, they turned to one of their own sources of comfort: soup. Over the last two weeks, the ...

Nothing evokes warm memories like the food of our childhood. That very topic — meals that bring us home — was what Foodie ...

Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make escarole and beans. 1. Thoroughly wash, dry, and cut the escarole into thirds. 2. In a sauté pan ...