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The Daily Beast

Rethinking Traditional New England Clam Chowder With Scott Conant

Ken GoodmanWorking as a line cook at the age of 15, one of the things Scott Conant learned how to make was clam chowder. His first restaurant job was at the now-shuttered Sea Loft in Waterbury, Connecticut, where the hearty New England dish was a staple on the menu.“Simultaneously, I went to vocational school and that was one of the staple soups we needed to learn,” says Conant, now a two-time James Beard Award-winning chef, restaurateur and Food Network star. “And so that was kind of a formativ


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