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 ...

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, ...

Test cook Keith Dresser makes host Julia Collin Davison New England Fish Chowder. Equipment expert Adam reveals his top picks ...

Small potatoes have become the darlings of chic cuisine. Whether they are Baby Dutch Yellow beauties with their crisp golden flesh, or gnarly fingerling spuds that look like digits sprouted from the ...

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.