1) In a large saucepan, heat the 3 tablespoons of olive oil. Add the leeks, celery, onion, garlic and a generous pinch of ?salt. Cook over moderately high heat, stirring occasionally, ?until the ...

Just returned from our annual vacation to my parents’ place in southern Maine — the area really is an artisan’s paradise. In addition to the fine craft beers that can now be found just about anywhere ...

Slice potatoes into 1-inch cubes and transfer them to a large saucepan with just enough water to cover them. Cover and cook just until they are knife tender, about 5 to 7 minutes; drain. Slice the ...

After a week on the road, coming home to a relatively empty refrigerator and pantry can be a discouraging event. No meals emerging from packages with the flick of the wrist or twist of a can opener, ...

Especially in coastal New England, clam and fish anchor the chowders of record, but it's easy to apply the notion of a creamy-hearty-chunky-brothy-warming soup to non-seafood ingredients, too. Since ...

1. Bring a 12-quart pot of water to a boil. Season it liberally with salt (it should taste like sea water). Grasp the lobsters where the tail meets the body and drop them head first into the water.

Restaurants have go-to recipes — ones the cook enjoys making and the guests order over and over again. At home, I turn to one-pot soups, stews and slow-cooker meals for the same reasons. I like to ...

Soup is the go-to antidote to chilling winds and your reward for shoveling out the driveway. When you’re in from the cold, though, you probably don’t want to wait an hour or two before enjoying soup’s ...

Dromoland Castle chef David McCann explains what makes the seafood chowder a guest favorite - and shares how to replicate it at home. The post Dromoland Castle's seafood chowder has been a menu staple ...

This chowder is a perfect example of how to strategically use small amounts of high-fat ingredients. Its few ounces of smoky bacon provide a big flavor boost. To keep things lean and clean, I drain ...

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