This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California.
This chilled summertime soup is smooth and sumptuous.
This is cookbook author Colman Andrews’s variation on vichyssoise.
This dish is a traditional specialty of the East End of the Hamptons.
This scrumptious chowder combines two popular ingredients of summer-fresh lobster and corn.
This quintessentially Yankee seafood soup is serious business in New England.