As soothing as a minimal, thin soup can be, I tend to prefer recipes with more texture and body. That’s because I often lack the bandwidth to make multiple-course meals, and the soup — along with some ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them all! Molly McArdle is Food & Wine's Updates Editor. She has written and ...

Growing up in New England, clam chowder was practically a rite of passage. It was one of the first soups I ever tried, and to this day, I can’t resist its rich and creamy texture filled with tender ...

Chef Heather Earnhardt of Seattle’s beloved The Wandering Goose now has a lovely coastal headquarters at the Tokeland Hotel — opened in 1885, it’s Washington state’s oldest lodgings. The super-creamy, ...

As I tour New England teaching cooking classes, no single subject prompts more questions and stirs more heated debate than chowder. “What makes a chowder a chowder and not a soup or stew?” “Are ...

If you can't get enough of seafood, and love everything from swordfish and salmon, to scallops and shellfish such as lobster and shrimp, chances are you probably also enjoy clams. These delicious ...

FOOD FOR SO MANY. INSIDE THE ONLY RESTAURA INT AMERICA THAT HAS BEEN DESIGNATED AS A NATIONAL HISTORIC LANARKDM EXECUTIVE CHEF RICO DIFRONZO OF THE UNION STOYER HOUSE PREPARES THE QUINTESSENTIAL NEW ...

What He’s Known For: Riffing on New England classics with the freshest local ingredients and equal parts whimsy and luxury. AS A CHEF in Maine, chef Colin Wyatt has to satisfy certain expectations.