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Hello, foodies…

It certainly has been an interesting winter in Pennsylvania this year. It’s been unusually mild and we’ve been fortunate enough to avoid many of those inevitable snow and ice storms. But, we've still got a whole lot of winter to go! So this Sunday on In the Kitchen with David, we’re helping you get through the rest of the season with some delicious food, must-have kitchen finds, and a make-ahead recipe you won’t want to miss.

“Cookbook Corner” this week includes two great titles. The first is Cupcakes, Cookies & Pie, Oh My! (F09629), which is the newest how-to book from Karen Tack and Alan Richardson, the authors of Hello, Cupcake and What’s Up, Cupcake? This latest book is just as fun as the others, but includes recipes for all kinds of desserts, including Pie In The Face, Bumper Car Sundaes, and Paper Doll Cookies! There are 77 recipes in all. And of course it’s filled with color photos to guide you through each dessert. Our second book is Skinny Ms. Slow Cooker (F09727) and this is the last day for this title at the Advance Order price! With more than 155 natural recipes for a healthy lifestyle, this is a must-have for your collection.

“David’s Recipe” on Sunday is a hearty, delicious, get-you-through-the-winter soup you can make now and freeze for the coming months. We’re making my Split Pea & Ham Soup. While many think of pea soup as green mush, my recipe couldn’t be more different. There are carrots, celery, leeks, and onions, which add color, flavor, texture, and a freshness that you can taste in every bite. We’re using the Temp-tations 4-piece Soup & Sandwich Set (K30441) to serve it. And be sure you put a slab of crusty sourdough bread on the plate, as the recipe suggests! Talk about delicious! Look for the recipe on QVC.com.

“Food for Thought” gets into the nitty-gritty of freezing soups. The best chefs advise that the soups and foods you prepare should be cooled quickly to maintain the safety of the dish. But what does that mean? Refrigerate while hot? Freeze early? No. Never refrigerate or freeze food while it’s hot because it will increase the temperature of your fridge or freezer, and in turn, everything inside. The best way to cool a recipe quickly is to use an ice bath. Place your entire stockpot in a sink filled with ice water and stir occasionally to help it cool. Then, divvy the soup into meal-sized, freezer-safe containers and label each with the date and recipe name. Store the containers in the coldest part of your freezer so they have no chance of thawing when you open and close the door, or in the event of a brief power outage. Most dishes can last a year or more in the freezer, but eventually the taste will be affected. In general, try to consume foods within six months; soups and breads within three.

Time for your blog question! What are your favorite make-ahead recipes? Do you make lasagna? Another hearty soup? Maybe you freeze fresh fruit pies in the summer and fall? Tell me what’s in your freezer and we’ll surely talk about it this Sunday on In the Kitchen with David. Grab your apron, a stockpot, and a big wooden spoon; the soup goes on at Noon ET! See you then!

Keep it flavorful!

—David

P.S. This Sunday is the last time you’ll see Allen Cushman and those delicious HoneyBells in 2012! The season has ended and we won’t see HoneyBells again until January 2013. Don’t miss your chance to get this one-of-a-kind golden sunshine!