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!

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, ...

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, meant to encourage slurping with big spoons and passing napkins to catch ...

Chowder is an all-year, all-weather soup. When the weather is wet and chilly, there’s nothing more comforting than hunkering over a steaming bowl of chowder, with seafood and chunky potatoes jockeying ...

Peggy Everett of Salisbury, Md., was looking for a recipe that ran a few years ago in The Baltimore Sun for fish chowder made with a firm white fish and fresh crab meat. Faith Hermann of Relay, Md., ...

The chef’s meal calls for seafood or chicken stock, extra-virgin olive oil, finely chopped smoky bacon, chopped onion, chopped celery hearts and their leafy tops, peeled and sliced starchy potatoes, ...

I believe it's a conspiracy that the most fattening holidays of the year also happen to fall during the coldest, dreariest time of the year. Our menus go beyond comfort foods -- how about plush foods?

On a gray, rain-drenched afternoon in the Pacific Northwest, the kind that stretches on for months, there's certain comfort in a warm, creamy bowl of chowder. While most of the country thinks of ...

Of all the ways to enjoy fish, stews and soups tend to be overlooked. Clam chowder often makes the list of best seafood ...