Makes 4 heaping one-cup servings. Recipe is by Holly Clegg, who says, "I needed a last-minute dinner so I took ground beef from the freezer and raided my pantry to make this fantastic quick ...

Add Yahoo as a preferred source to see more of our stories on Google. If you're a big fan of a little (or a lot) of spice and heat in your life, then you definitely have to add green chiles to your ...

Even though New Englanders may consider it the be-all, come South and Southwest to find out there’s a lot more to chowder than clams. Always creamy, sometimes spicy, even with lower-fat recipes it’s a ...

Rich broths and bisques are celebrated with exuberance at Le Soups! in Ferndale. Chesapeake cheddar and crab, gumbo, lobster, mushroom and tomato basil bisques, creamy artichoke and chicken, beef ...

Charleston chef Mike Lata uses whatever whitefish is fresh for this chunky chowder with cubes of celery root, parsnips, ...

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...