New England Clam Chowder
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New England Clam Chowder’s history in Boston began even before the Parker House opened its doors in 1855. Cape Cod author Joseph C. Lincoln once said, ‘It is as American as the Stars and Stripes, as patriotic as the National Anthem. It is Yankee Doodle in a kettle.’ The perfect soup to enjoy during chilly winter months, the clam chowder has become a staple in Boston, prepared only with the freshest ingredients of clams, clam broth and juice, potatoes and cream. Unlike clam chowders prepared in Manhattan or Rhode Island – which are tomato-based or clam broth-based – Boston prepares the only type of clam chowder made with cream. At the Omni Parker House, 40-60 gallons of chowder are made each week and offered in all of the property’s dining outlets year-round. Always accompanied with oyster crackers, the New England Clam Chowder is not to be missed on your next trip to Boston
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Barbecue Shrimp Po'Boy
Funny thing about New Orleans' famed barbecue shrimp — it doesn't fit any definition of barbecue. There's no smoke, no open flame, and no tangy red sauce. Nope, barbecue shrimp is a dish that is usually sautéed or baked in butter and served with French bread for sopping. Here's my take — first I render lardons of bacon to use the fat with butter to add a smokiness to the sauté. Next I'm using that same loaf of French bread to turn it into another New Orleans standard — a po'boy. But I'm not done turning a Big Easy vittle on its head. To top my sandwich I took the old Cajun braised vegetable side dish Maque Choux and turned it into a relish. Finally, a garnish of bacon bits adds crunch and still more smoky goodness. Click here to see Mardi Gras: The Feast Before the Fast.
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4.5
Apple and Truffle Stuffing
Chef Jon Cichon, executive chef at Lacroix at The Rittenhouse in Philadelphia, shares his take on Thanksgiving with this twist on a traditional stuffing recipe. 
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4
rabbit
“Rabbit is the ‘chicken of the field’ and one of my favorite white meats to prepare. They are one of the healthiest game meats around.” – Chef Nick Melvin of Venkman’s in Atlanta
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cassoulet
Cassoulet is a slow-cooking casserole that originates from the South of France. This recipe is certainly for the more advance cook, but well worth it if you are cooking for a crowd that would appreciate a more refined dish.Chef Alexander Burger from Bar Boulud’s Cassoulet was one of the winning dishes at D’Artagnan’s Fourth Annual Cassoulet War.25 Slow-Cooker Soups
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Chicken Marsala
Enjoy this classic interpretation of Chicken Marsala for dinner. The simple pan fried chicken and Marsala Wine sauce takes less than 30 minutes to cook making it the perfect option for quick and easy weeknight dinners and last minute dinner parties.For more quick and easy chicken recipes, check out our list of 35 Chicken Recipes for Busy Weeknights.
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Irish Stout Lamb
This hearty lamb recipe is rich and satisfying, perfect for Sunday dinner. For more delicious Easter Dinner Ideas, click here! From Easter menus and party ideas to the best Easter dinner,dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
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3.5
Sweet Corn and Clam Chowder
This signature chowder has become very popular at Fire. We serve it with wild Alaskan halibut, manila clams, and sautéed spinach; it is also delicious with sautéed diver scallops. The result is a rich, thick, and spicy chowder with a great kick!— Douglas Katz, executive chef-owner at Fire Food and Drink, Cleveland, OHClick here to see Corn for Breakfast, Lunch, Dinner, and Dessert.
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3.333335
These scallops are great to serve as your main dish. Though it takes some preperation, it is totally worth the taste! 
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