After indulging in incredible holiday meals, I always find myself craving lighter, healthier recipes—especially ones that make good use of leftovers. Whether your holiday protein was turkey, roasted pork, shrimp, or even tofu, this base recipe works beautifully. Simply adjust the broth to complement your chosen protein. This soup is a light, wholesome meal on its own, and you can easily make it your own by swapping in ingredients to use up what’s left in your fridge. Just remember: the most...

One of the most beloved dishes at all our restaurants was our beer-braised mussels . Guests could never bring themself leave behind that rich, flavorful broth. I’d often stop by their table and say, “Don’t waste the broth! Take it home, and tomorrow, grab a pound of shrimp, scallops, or stone crabs. Boil your favorite pasta, toss it all together, and add a little extra tomato and peppers.” Now that stone crab season  is in full swing here in South Florida, it’s the perfect time to try it that...

This soup is fast to make , delicious to eat and perfect to serve for fall and winter holidays. As smooth and rich as this soup is, no...