“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 ...

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, ...

The Boston Cooking-School Cook Book, by Fannie Merritt Farmer, is an institution — which means sophisticated people treat it tenderly and unsophisticated people consider it a bible. I should like ...

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 ...

In the sleepy little town of Leland, Mississippi, deep in the Delta, chef Will Gault celebrates the best of seasonal local flavors at Vince’s, a stylishly refurbished old restaurant near a small blues ...

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 ...