Though Scandinavian cuisine has gotten a turn-of-the-century facelift through the Michelin-starred restaurant, Noma, there's really nothing better on a cold, snowy day than a cozy, hearty chowder ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. In need of a tasty dish your kids won’t throw on the floor or ...

A seventh-generation Mainer, chef Christian Hayes grew up on New England staples: Boiled dinners. Lobsters. And lots and lots of chowders. These days, in his (now closed) kitchen at The Garrison, ...

Try this new delicious fish chowder recipe. I use coconut milk in this dish, though you can use cream or milk if you'd like. For the fish, I use striper, though you're welcomed to use any type of fish ...

A classic chowder is reimagined with sweet corn, tender red potatoes, and hot-smoked salmon perfect for late-summer evenings or cozy fall nights. Sherry Pocknett is a Mashpee Wampanoag chef and the ...

Soup lovers can never get enough variety, and thankfully, there's no end to the multitudes of soups you can savor. From thin broths with chunky ingredients to velvety smooth purees, there's something ...

Dry hard cider and kelp perfume the stock for this Irish-style chowder from Jp McMahon. Dr. JP McMahon is a chef, restaurateur, and author changing the way people think about Irish cooking. As ...

I am always on the lookout for ways to increase the nutritional density and lower the calories and fat of a dish without adversely affecting the taste. Remember, it’s got to be good and good for you!

Too often fish chowder is heavy, gloppy, and one-note. Not this guy. Coconut milk and lots of zippy aromatics bring life to the dish. And though you may think oyster crackers can’t be improved upon, ...

Add Yahoo as a preferred source to see more of our stories on Google. Cream, butter, crabmeat, and shrimp — what's not to like? The game-changing ingredient of this rich chowder from Andrew Zimmern is ...

Memorable and impactful dishes come from a complex, skillful laying of flavors, and one of the best ways to achieve this is with a good stock, which is not to be confused with broth. As MasterClass ...