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 ...

1. Prepare the chowder: Melt 4 tablespoons butter in a large pot over medium-high heat. Once the butter is foamy, add the fennel, potatoes, shallot and garlic. Season with salt and pepper and cook, ...

It may not be soup weather out there, but it’s never too hot for chowder, and this fish chowder honors its simple roots by showcasing moist, tender morsels of fish in a delicate broth. Searching for a ...

On a recent trip to Asheville, N.C., I finally beat the typical two-hour wait to get into Tupelo Honey Café for brunch, and left with their beautiful cookbook: Tupelo Honey Café: Spirited Recipes From ...

As easy as it is delicious, this chowder bypasses celery in favor of fennel, which gives the soup a little anise flavor and some extra heft. The vegetables are thinly sliced and cooked together to ...