From stews simmering on the Aga to twice-baked soufflés served by the thousand, Alison Niven reflects on family, farming and ...

You might well think that the pairing of white fish, such as cod or haddock, with chestnuts, chestnut mushrooms, cheese and chicken stock is unusual because generally I like to cook fish simply to ...

Our data is pulled together from a variety of sources, including public sources and individual buyers or sellers who have helpfully offered to share their information with us. We strive to have as ...

Haddock, a round fish and a close cousin of cod is a member of the gadidae family which also includes coley, whiting and pollock. Haddock are bottom feeders, so they snack on molluscs, sea urchins and ...

This breakfast dish comes to us from chef Tim Purdy of the Villager Cafe in Camden, Maine. He writes: Heat a frying pan on medium-high and add the olive oil. Sautee the potato, onions or shallots, and ...

This breakfast dish comes to us from chef Tim Purdy of the Villager Cafe in Camden, Maine. He writes: "Seafood is abundant in Maine meals, and breakfast is no exception. This quick and easy hash ...

Ian L. Haddock, the founder and executive director of The Normal Anomaly Initiative in Houston, has been selected as one of the Out100. The annual list celebrates the "most impactful and influential ...

Soak the haddock in the milk in a saucepan for 1 hour, then simmer over medium heat for 10 minutes. Drain and flake the haddock into bite-size pieces. Meanwhile, rinse the rice under cold running ...

Perched right on Portland’s lively waterfront, Becky’s Diner has been ladling out comfort by the bowlful since 1991. This isn’t your average seaside stop, it’s a Maine institution where fishermen grab ...

Learn how to make Scottish Smoked Haddock Chowder, a traditional and comforting creamy fish stew. With tender smoked haddock, potatoes, onions, and cream, this recipe is hearty, warming, and perfect ...

Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so ...