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 tangy side dish, a variation on classic German potato salad.
This is cookbook author Colman Andrews’s variation on vichyssoise.
The white asparagus gives always satisfying mashed potatoes a sweeter, fresher flavor making this dish light enough for a tasty spring lunch.
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.