Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here. It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or...
Author: Molly O'Neill
Author: Moira Hodgson
Author: Suzanne Hamlin
Author: Julia Reed
This version of the classic French soup simmers and bakes in a Dutch oven, while the toast broils right on top. Dried porcini mushrooms, fresh fennel and leeks provide deep umami flavor. Unless you have...
Author: Susan Spungen
Author: Tara Parker-Pope
Author: Florence Fabricant
The word chowder is said to derive from chaudière, the French word for caldron and the vessel in which the French who migrated to America from their coastal regions cooked fish soups and stews. In 1984,...
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
Author: Molly O'Neill
This is an elegant soup that I've served at dinner parties as well as family dinners. It has a spicy depth of flavor, resulting from the combination of pickled capers, pickled jalapeños (don't substitute...
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: Robert Farrar Capon
Author: Florence Fabricant
Author: Molly O'Neill
Author: Moira Hodgson
Author: Molly O'Neill
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Molly O'Neill
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here. It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or...
Author: Molly O'Neill