This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.
Why make banh mi at home? Uh, why not? Besides, you’ll never find this swanky salmon rendition anywhere else.
No, not Maine clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder. No complaints here.
Knee-wobblingly golden on the outside. Lusciously wobbly inside. Gordon Ramsay would be so proud.
Make no mistake, there are umpteen approaches to frying catfish. None is necessarily right or wrong. But this one is superlative.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
Some would say Paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.
This is not the insipid, gloppy, cloying sauce you had on last night’s Chinese takeout. This is, quite simply, sweet and sour and lovely.
Quick, healthful, gluten-free, easy to clean up, and maybe even able to lower your husband’s cholesterol. Anything else?
The problem with New England clambakes? You have to be in New England to partake. Until now.
An impressive impromptu dinner that’s done in less than 30 minutes and a cinch to clean up. You’re welcome.
Okay, so this fish taco isn’t exaaaaaactly like what we’ve experienced in Baja. But it’s close. Close enough. Maybe better.
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