Chowders are thick soups containing fish or shellfish and vegetables such as potatoes and onions in a milk or tomato base. People most often associate these hearty soups with cold New England winters, but the Gulf of Mexico also has a history with them. Poor people living on the coast were able to supplement a diet of salted, preserved meat and inexpensive potatoes with seafood they caught or harvested. Meme would prepare this soup in the fall more often, using fatback for salt and flavor instead of bacon. Both meats produce a smoky, salty layer of flavor that is complemented by the sweet oysters. Use canola oil if you prefer a lighter, healthier version.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.