“CHOWDER” CAME into English from the French word “chaudiere,” which translates as kettle. In French-speaking zones of eastern Canada, the chaudiere was traditionally filled with fish soup built on a ...

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 ...

As a young boy growing up in Mexico, Samuel Sanchez savored eating fish soup with family at his grandmother’s long dinner table. The soup was cooked by his uncles — a detail that stuck with Sanchez, ...

Isolated by train tracks and bridges, Leeward Bay is not a destination one finds themselves in by accident. A sea-scented oblivion of semis, refineries, and low-rent hideaways, it has but one oasis; ...

If you know my books, you know my motto is fresh flavors, nicely tuned, with minimal fuss. Yet I’m surprised by the number of people who make excuses for not cooking fish — it will smell up the ...

As warm and sunny days roll into Boston, good things abound. The cold, trash winter is fully behind us. The soggy, rainy trash spring has nearly come and gone. Beaches, beer gardens, and patios beckon ...

WE MAY celebrate photographer Werner Langenhager’s sizable record of Seattle with this “golden anniversary” example of his work. With his back to Second Avenue, Langenhager looks west on Washington ...

Growing up in the Midwest meant eagerly awaiting late summer, when sweet corn was at its prime and could be found at every backroad farm stand. My love for sweet corn has never faded, and I ...