This smoked cod chowder with fresh fish and shellfish highlights the wealth of Norway’s seafood options. Shaped by its 63,000-mile coastline, its long winters and brief summers, and the forests that ...

Chef Jasper White, who died on May 11, weeks before his 70th birthday, was one of the innovators of New American Cuisine. At Jasper's, the fancy restaurant that he ran on the Waterfront, he took ...

Cream, butter, crabmeat, and shrimp — what's not to like? But the game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock using existing ingredients (cobs from the ...

When the weather takes a turn and you’re craving something warm and hearty, this Smoked Sausage Corn Chowder is the perfect ...

Chowder is that North American classic that sticks to your ribs on a cold winter’s day. Like a chameleon, chowder can present itself in a myriad of fashions to please most any palate. These seafood or ...

Yes, you can eat warm soup in the summer — especially when it’s chowder. Clam and fish chowders evoke sunshine, seafood and the seashore. While clam chowder is always a favorite, I prefer to make fish ...

Friday the 13th marks the seventh anniversary of the opening of Maverick, which debuted on 17th Street at a time when the Mission was not synonymous with New American and Italian dining hot spots.

CHATHAM -- Launched amid the pandemic crisis, the haddock chowder program developed by Cape Cod Commercial Fishermen’s Alliance is now being celebrated at the highest levels of the federal government ...