As rain and wind wash over Southeast like a river, and leaves fall off the alder, and the berry bushes wilt, I start thinking about chowder. Fall reminds me of cupping my hands around a bowl of warm ...
When I went to culinary school, we spent a lot of time discussing soup. It started by mastering stock before moving on to producing consomme, brothy soups with simple additions, thick pureed soups and ...
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