With a cup (or more) of cream in the pot, who can taste the root vegetables? But with less cream, how could we keep the silkiness?
We had no time to prepare clams in their shells, so how would we get good clam flavor?
This long-cooking Southern stew seemed a natural for the slow cooker. Instead, we got an alarming mush. The right timing—and a trick—helped us fix it.
Could we adapt this classic Creole dish to a modern kitchen?
It shouldn’t take an entire afternoon and a laundry list of ingredients to produce decent chowder.
Even tried-and-true chicken soup has room for improvement.