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...
Author: Molly O'Neill
Author: Suzanne Hamlin
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...
Author: Craig Claiborne And Pierre Franey
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...
Author: Susan Spungen
Author: Florence Fabricant
Author: Tara Parker-Pope
Author: Julia Reed
Author: Florence Fabricant
Author: Moira Hodgson
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...
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Moira Hodgson
Author: Molly O'Neill
Author: Molly O'Neill
Author: Robert Farrar Capon
Author: Molly O'Neill
Author: Molly O'Neill
Author: Barbara Kafka
Author: Molly O'Neill
Author: Molly O'Neill