Last Updated on April 20, 2026 by Rod Washington

(Family Features) For a soup that smells as divine as it tastes, warm up your home with the fresh scents and flavors of Creamy Asparagus Soup. Pair with chicken salad croissants for a simple weeknight meal without the hassle then visit Culinary.net to discover more spring soup solutions.

Creamy Asparagus Soup

Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

• 2 asparagus bundles
• 3 tablespoons butter
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 3 cups broth of choice, divided
• 4 ounces cream cheese
• 1 cup Parmesan cheese
• 2 teaspoons celery salt
• 2 teaspoons Italian seasoning
• 1/2 cup heavy cream
• salt, to taste
• pepper, to taste
• chicken salad croissants, for serving

1. Chop asparagus into bite-size pieces. In large pot, place asparagus, butter, onion powder, garlic powder and 1 cup broth. Cook over medium heat until asparagus gets tender.
2. Transfer to blender with 1 cup broth and blend until smooth. Transfer back to pot and, over medium heat, mix in cream cheese, remaining broth and Parmesan cheese. Add celery salt and Italian seasoning. Cook while stirring, blending seasonings in well, then add heavy cream.
3. Season with salt and pepper, to taste. Serve with chicken salad croissants.

SOURCE:
Culinary.net

Last Updated on April 19, 2026 by Daily News Staff

(Feature Impact) Once the Easter baskets are put away and the main course is cleared from the kitchen, you can liven up the dessert table or send guests off with a thoughtful treat thanks to these Chocolate Easter Egg Cupcakes. Moist cake, creamy frosting and chocolate-coated candies combine for a seasonal sweet that’s sure to impress.

To find more dessert ideas that satisfy chocolate lovers – and all your loved ones – visit Culinary.net.

Chocolate Easter Egg Cupcakes

Recipe adapted from A Classic Twist

Prep time: 30 minutes

Cook time: 15 minutes

Cupcakes:

• 1          cup all-purpose flour
  
• 1          cup sugar
  
• 1/3       cup cocoa powder
  
• 1          teaspoon baking soda
• 1/2       teaspoon baking powder
  
• 1/2       teaspoon salt
  
• 1          egg, at room temperature
  
• 1/2       cup buttermilk, at room temperature
  
• 1/2       cup hot water
  
• 1/4       cup vegetable oil
  
• 1          teaspoon vanilla extract

Frosting:

• 3          sticks unsalted butter, softened and cubed
  
• 3          cups powdered sugar, sifted
  
• 2-3       tablespoons milk
  
• 1          teaspoon pure vanilla extract
  
• 1          pinch salt
  
• 2-3       drops brown food coloring
  
•             egg-shaped chocolate-coated candies

1. To make cupcakes: Preheat oven to 350 F. Line 12-cup muffin tin with cupcake liners.
2. In bowl of electric mixer, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. In medium bowl, whisk egg, buttermilk, water, vegetable oil and vanilla extract.
4. Mix dry ingredients on low speed 1 minute. Add wet ingredients. Mix 2 minutes on medium speed and scrape sides and bottom of bowl. Mix 1 minute on medium speed.
5. Divide evenly among cupcake liners.
6. Bake 12-15 minutes, or until toothpick inserted in center comes out almost clean.
7. Cool cupcakes on wire rack.
8. To make frosting: Using paddle attachment of electric mixer, whip butter 8 minutes on medium speed until pale and creamy. Add powdered sugar, milk, vanilla extract and salt; mix on low speed 1 minute. Increase speed to medium and mix 6 minutes until frosting is light, creamy and fluffy. Add food coloring and whip 1 minute.
9. Pipe frosting onto cupcakes and top with egg-shaped chocolate-coated candies.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/

Last Updated on April 18, 2026 by Daily News Staff

(Feature Impact) As the weather breaks and spring brings increased opportunities for families to get outside, activities, adventures and jam-packed calendars abound. All those special moments spent at the park, the sports field or in the backyard may leave lasting memories, but they can also leave you feeling short on time in the kitchen.

Bring a little moment of happiness to busy family mealtimes during the spring season with The Little Potato Company’s line of easy-to-prepare Little Potatoes. They come pre-washed, require no peeling and are small enough that they don’t need to be cut, allowing for less time in the kitchen and more family time around the table as the days get longer – no extra spring cleaning required. For an added helping of convenience, their Microwave Ready Little Potato Kits come with delicious seasoning packs; simply pop into the microwave, sprinkle on the included seasoning and enjoy.

For a fun after-school or game-night snack, these Crispy Air Fryer Potato Nuggets pair perfectly with a variety of delicious dips. The air fryer cooks the potatoes in minutes, creating a crispy snack with minimal prep – no chopping or peeling needed.

Or you can make a delicious side dish a cinch with pesto, which adds a bright, flavorful twist to a classic in these Basil Pesto Mashed Potatoes. They pair perfectly with everyday family meals using Little Potatoes that require no chopping or peeling thanks to their naturally thin skins, helping cut down on prep time while bringing fresh flavor to the dinner table.

To help fuel families’ spring vacation plans and everyday meals, The Little Potato Company is giving you a chance to enter a sweepstakes through May 25 to win a $10,000 travel voucher with additional prizes including 10 grocery gift cards valued at $1,000.

Enter the sweepstakes at TheLittleSpringtimeSweeptakes.com, and find more ways to make spring meals a breeze by visiting LittlePotatoes.com.

Crispy Air Fryer Potato Nuggets and Dip

Prep time: 10 minutes

Cook time: 24 minutes

Servings: 4

Potatoes:

• 1          cup all-purpose flour
  
• 1          teaspoon salt
  
• 1          teaspoon garlic powder
  
• 1/2       teaspoon pepper
  
• 1          cup milk
  
• 1 1/2    cups panko breadcrumbs
  
• 1 1/2    pounds Little Potatoes

Chimichurri:

• 1          bunch cilantro
  
• 1          bunch parsley
  
• 3          limes, juice only
  
• 2          tablespoons honey
  
• 2          teaspoons salt
  
• 1/2       teaspoon pepper
  
• 1          teaspoon chili flakes
  
• 1          cup canola oil

1. Heat air fryer to 390 F.
2. To make potatoes: In a shallow bowl, combine flour, salt, garlic powder and pepper. Whisk in milk until smooth.
3. Place panko in a separate shallow bowl.
4. Working in batches, coat potatoes in batter then toss in panko until fully coated.
5. Place potatoes in the air fryer and cook 24 minutes, flipping halfway.
6. To make chimichurri: In a blender, blend cilantro, parsley, lime juice, honey, salt, pepper, chili flakes and canola oil until smooth.
7. Serve potato nuggets with chimichurri.

Basil Pesto Mashed Potatoes

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 4

• 1 1/2    pounds Little Potatoes
  
•             water
  
• 1          teaspoon salt, plus additional for seasoning, to taste, divided
  
• 2 1/2    cups fresh basil
  
• 4          cloves garlic
  
• 1/3       cup pine nuts
  
• 1/2       cup Parmesan, grated
  
• 2/3       cup olive oil
  
• pepper, to taste
  
• 1/2       cup milk
  
• 2          tablespoons butter

1. Add potatoes to a large pot and cover with water. Add 1 teaspoon salt and bring to a boil for 15 minutes, or until potatoes are tender.
2. In a food processor, place basil, garlic, pine nuts and Parmesan. Add oil and pulse until mixed then season with salt and pepper, to taste.
3. In a small saucepot over low heat, heat milk and butter until butter is melted and milk is steaming.
4. Once potatoes are cooked, strain and transfer to a medium mixing bowl.
5. Using a potato masher, smash potatoes with milk and butter mixture then season with salt and pepper, to taste. Stir in pesto mixture.

SOURCE:

Little Potato Company

STM Daily News’ Food and Drink section highlights the stories, trends, flavors, and events shaping today’s food culture. From recipes to restaurant news, it keeps readers connected to what’s fresh and worth tasting.