Fall is here, and there's nothing like some good, warm comfort food! Rania Harris is back in the PTL Kitchen and shows us how ...

Cut corn from cobs. Scrape back of knife down cob to release remaining juices. Set aside. Brown bacon in a large dutch oven or sauce pot using medium high heat. Remove 2 or 3 tbs crisp bacon for ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them all! Molly McArdle is Food & Wine's Updates Editor. She has written and ...

When you think of chowder, you probably immediately think of clams, but this Pacific Northwest version replaces the molluscs ...