Salmon, whether poached, broiled or grilled, makes for an easy weeknight meal accompanied by pilaf or couscous with a vegetable on the side. Plan ahead and cook extra salmon for a warming fish chowder ...

Chef Mark Greenfield of Coast Restaurant features a Miso Salmon Chowder, one of the items on the menu for this year’s Dine Out Vancouver event. In a sauté pan, steam open clams. As soon as shells ...

This hearty, smoky chowder will make a fine lunch or dinner if served with crusted bread. Any of the forms of smoked salmon noted in today's story could be used in this recipe. Melt the butter, or ...

To the uninitiated, chowder appears a slow-cooked mystery shrouded in cream. But the decadent seafood soups are quick and easy enough to make anytime. This recipe, from Rowena Rillo, regional chef for ...

This soup — a New England chowder with a West Coast twist — is the perfect way to wind down from the holiday frenzy. Rich, warm smoky chowder is infinitely soothing and nourishing to your soul.

Did you know ‘chowder’ is derived from the French word ‘chaudière’, or cauldron? You don’t have to make this in a cauldron by the way, it will still taste absolutely delicious. Serve with lemon wedges ...

I was a latecomer to salmon. Up until a few years ago, I only ate salmon raw (in sushi) or cold smoked (on a bagel). For some reason, cooked salmon just didn’t appeal to me. Then I had one perfect ...

The leek is a real survivor. Long after the onions are picked, dried and eaten, leeks will stand resolutely in the garden under torrential West Coast rains and chilly dampness. I substitute leeks for ...

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To the uninitiated, chowder appears a slow-cooked mystery shrouded in cream. But the decadent seafood soups are quick and easy enough to make anytime. This recipe, from Rowena Rillo, regional chef for ...