Manhattan clam chowder differs from its New England namesake in that it has a tomato base instead of cream. A healthy soup chunky with vegetables and a tomato-y tang suitable for dieters, it’s also a very democratic soup.

Read More

This bean and meat casserole from southwestern France is brimming with flavor. This is a streamlined version made with poultry.

Read More

Brined turkey first made a splash a few years ago in the pages of Cook’s Illustrated, thanks to a recipe in Jean Anderson ‘s The Food of Portugal (with a few tips from kosher butchers along the way).  The brining concept fooled many cooks into thinking that their turkey was juicier, and a new favorite turkey […]

Read More