When the weather is gray and cold, it’s time to pull out the big bowls. Winter soups and stews are hefty and can lean rich. They’re meant to encourage slurping with big spoons and passing napkins to ...

As much as we love a classic New England clam chowder, there are other fish in the sea. Definitions vary, but the only real qualification for a soup to be called a chowder is that it's hearty, chunky, ...

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, ...

Dice potatoes and boil until semi- soft. While potatoes are boiling, simmer stewed tomatoes and rotel for 20 minutes. Mash. Sauté all peppers and onion together. Add sauté mix to tomatoes. Add v8 and ...

Yes, that's bacon sprinkled on top of a bowl of Arabic spiced New England fish chowder, photographed in front of our tallis bag, which features a beautiful watercolor painting of Jerusalem.