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10/19/2012
New England Clam Chowder
In the Massachusetts suburbs, we didn't acknowledge differing styles from Rhode Island or Maine. To us, clam chowder was always a cream-based wonder, briny with clam liquor, smoky with bacon, and containing, ideally, a high ratio of fresh clams to potato chunks.
Issue #150
07/16/2012
Guisado de Pollo (Chicken and Potato Stew)
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef.
Issue #149
02/10/2012
Spicy Cabbage and Chorizo Soup
This riff on the traditional Portuguese soup, Caldo verde, replaces the more common kale with savoy cabbage and spices things up with chile flakes.
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