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.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.