
Manhattan Seafood Chowder
New York's tomato-based answer to New England's milk-and-cream chowder, and the source of a regional argument that has…
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New York's tomato-based answer to New England's milk-and-cream chowder, and the source of a regional argument that has…

A clever, restrained twist on a familiar pan sauce

A platter built around fragrant coconut and lemongrass rice, served with a fiery sambal of dried anchovies and…

Aromatics fry, then chicken and prawns sauté fast

Bone-in goat (or chicken or catfish, fish takes much less time) simmers in lightly salted water with onion, garlic…

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter

Prik king paste fries hard in oil until aromatic and the oil splits

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

A Madras lives or dies by balance

Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad — usually balanced with jaggery, vinegar or…

Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…

A British coastal soup that leans Mediterranean in spirit, the kind of thing a Cornish bistro might serve as a starter on a summer menu

A shellfish gumbo, lighter than the full Cajun "everything" version but built on the same foundations - a deep roux, the…

The trinity (onion, celery, green pepper) softens in butter; garlic, Creole seasoning and herbs join

Two pots if you have them: a spicy red broth and a clear chicken broth

This is a dramatic dish sure to earn you compliments