"This recipe makes for an outstanding clam chowder, and is very authentic in regards to both flavor and consistency. I have noticed in my travels throughout New England that chowders served in the more upscale and other long-established New England restaurants frequented by the locals tend to be on the thinner/brothier side; while those restaurant""

"I've made this a few times now and have started adding and eliminating certain things as is the norm for me. My most recent attempt, I eliminated the onions entirely as they just seemed too much for my personal taste and IMO diluted the delicious flavor of the leeks. I also reduced the carrots to 2 cups and the celery to 1 cup, but added a whole""

"My favorite mashed potatoes. I make these regularly and we always have them when I'm hosting Thanksgiving or Christmas.

I personally prefer Yukon Gold potatoes....more flavorful and prettier presentation. ""

"I made this a couple of years ago when hosting Thanksgiving. It is hands down my favorite stuffing and everyone raved. I'm hosting again this year and will be making this again. The only thing I change is the nut....I prefer pecans. I may try sage this year instead of rosemary....but then again, I might not.""

"A couple things here. Living in new mexico now for 25 years i can say that a couple modifications are necessary. First, tomato anything does not belong, ever. Second, try sautee some garlic and onion to add to the puree. As far as the "bitterness"; i've generally referred to this as an "earthiness"; which is what it is supposed to be.