Still have some fish leftover from last night's glazed cod dinner? Use it tonight in a steaming pot of chowder! This hearty recipe for smoky fish chowder will warm and fill you up with potatoes, spicy chorizo, and tomatoes.
Chowders are a no-fuss mealtime solution when it comes to large groups: just toss everything in the pot and simmer. So don't fret if you have family in town for the holidays, this recipe serves eight grumbling stomachs. Check out the recipe here.
The ingredient list calls for store-bought pesto, but if you have time, take advantage of Summer's bounty of basil, and make your own. Serve with a glass of wine and grilled bread for a light, healthful, and satisfying meal. For the recipe, keep reading.
Filled with frozen corn and canned tomatoes, it's a refreshing break from the stereotypical stew. Not to mention it's ready in under 30 minutes, because the whole one-pot meal is cooked in the microwave! To learn the uncomplicated procedure, please keep reading.
- This week's episode of Top Chef brought to light four myths about vegetarian cooking.
- This week's episode of Top Chef brought to light four myths about vegetarian cooking. — Jezebel
- New York City's food bloggers are playing musical chairs. — Grub Street NY
- Are these 10 items really the world's scariest foods? — Concierge
- Still looking for a cocktail to serve on Halloween? Make full moon punch. — Chow
- A roundup of November's Thanksgiving-themed magazines. — Eat Me Daily
- Top Chef Masters season two has started filming, so Angelenos be on the lookout for competing chefs. — Eater
- Cod with tarragon-anchovy breadcrumbs is a delicious dinner. — Serious Eats
- Learn what people around the world are eating for breakfast. — Woman's Day
In this flavorful dish, two types of seafood — firm white fish and briny shellfish — are combined, creating a sophisticated meal that is surprisingly uncomplicated to make.
If your local market does not have cod or cockles, consider using another affordable flaky white fish, like halibut, and small clams in place of the cockles.
This dinner of cod wrapped in cured Italian ham looks both light and filling at the same time. Since white fish tend to be mild in taste, I'm looking forward to the boost of flavor that paper-thin prosciutto will provide.