​This seafood chowder recipe is all about flexibility, flavor, and simplicity. Based on the chowder served at Larsen’s Fish Market on Martha’s Vineyard, it relies on the briny richness of clam juice and seafood stock for depth.. At its heart, a chowder always has three things: potatoes, cream, and something (meat, seafood, chunky vegetables), giving the soup its signature body and comforting texture. The natural starches in potatoes help thicken the broth, but many recipes start with a roux (a mixture of cooked flour and butter) that gives it even more body. The team at Larsen’s cooks the roux in a separate pan, whisking it into the broth right before serving. This makes the chowder extra silky and lets you control the thickness while ensuring the seafood stays perfectly tender. The result is a broth-forward seafood chowder that’s never gloppy.. Tips for perfect seafood chowder. How can I adapt this for someone with a shellfish allergy?. Swap in homemade fish stock or mild vegetable stock for the clam juice. The chowder will still be flavorful and maintain its comforting body. If your guests can eat squid or cuttlefish, use those instead of shellfish. Otherwise, increase the amount of white fish and be sure to use a variety (cod, halibut, monkfish, sea bass, swordfish) for extra texture.. How do I avoid overcooking seafood? Add fish and shellfish last and stir gently; they only need a few minutes to heat through. Overcooked seafood can become rubbery.. Why is my chowder salty? Clam juice and store-bought stock can be quite high in sodium, so be judicious with any added salt. Taste the broth after incorporating the roux and adjust as needed.. Why did my broth split? Avoid a rapid boil after adding the roux mixture. You want to simmer the broth briefly to cook off the floury taste, but a hard boil can cause the dairy to break down and toughen the fish.  

​It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.. I’m convinced people who say they don’t like deviled eggs haven’t had a good one yet. I mean, I get it. This party app can be polarizing, especially if the only ones you’ve ever had are rubbery with barely any filling. It’s a common predicament, considering how little yolk there is to work with. Good news is: There’s a better way that will leave you with an extra rich and creamy center—arguably the best part.. Instead of mixing mayonnaise with only the boiled yolks, as is traditional, blend it with yolks and whole boiled eggs. This wonderful trick takes a page from Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table, a cookbook by Jeremy Salamon, chef-owner of Agi’s Counter and Pitt’s in Brooklyn, and Casey Elsass. Salamon’s recipe uses a whole-egg filling, whipped and piped atop halved jammy eggs. Drawing on this inventive approach, I tried my own spin, saving the cooked yolks from the halved eggs and blending them in the food processor, along with a few whole eggs.. The result is spectacular. The egg whites add volume and fluff, while the additional fat from the yolks makes the filling ultra smooth, as decadent as the finest chocolate mousse. With a spoonful of tangy Dijon mustard and squeeze of prickly hot sauce, it’s a stuffing so flavorsome, you’ll want to eat it straight from the spoon.. This recipe makes enough to fill each egg abundantly, and you may even have some extra afterward. If you do, swipe it over buttered toast for an otherworldly breakfast.. Extra-Creamy Deviled Eggs. A why-didn’t-I-think-of-that technique takes this classic from great to greater.. View Recipe  

​One of my favorite things to come out of the Midwestern multiverse is the 7Up pound cake my grandma made from scratch. She migrated from Corinth, Mississippi, to Milwaukee, Wisconsin, with the recipe in tow. Baked in a Bundt pan, it’s rich yet fluffy, with bright citrus flavor from lemon-lime soda in both the batter and the glaze.. A combination of butter and cream cheese keeps the crumb tender and moist for days, while fresh citrus zest sharpens the cake’s lemon-lime flavor without relying on extracts. Finished with a glossy lemon glaze inspired by grocery-store bakery classics, this cake is nostalgic, unfussy, and built to disappear slice by slice.. What 7Up does in a cake: A generous glug of soda adds a wealth of citrus flavor, while its carbonation helps create a lighter crumb and a crisp, golden-brown exterior. You won’t taste soda—just brightness and lift. Sprite—or any other lemon-lime soda—will also work.. Use fresh zest, not extract. Fresh lime and lemon zest provide a cleaner citrus flavor than the lemon extract found in many 7Up pound cake recipes.. Bring ingredients to room temperature. Room-temperature eggs, along with softened butter and cream cheese, blend more smoothly, helping the batter emulsify and bake evenly.. Grease the Bundt pan thoroughly. While I typically use softened butter and a pastry brush (or nonstick baking spray) to grease my Bundt cake pan, my grandma swore by a tube of Crisco shortening tucked away in her cabinet. Whichever you choose, be sure to coat every nook and cranny of the pan.. Cool completely before glazing. Pouring glaze over a fully cooled cake ensures a thick, glossy finish instead of one that soaks into the crumb.  

​Presets and blending speeds. In addition to blending faster, more expensive blenders tend to have more preset functions designed to optimally blend the food you’re trying to process. These presets vary the speed of the blender and how long it runs, which can actually help you achieve better, varied textures. But they aren’t strictly necessary.. Materials. The easiest place to notice the quality of a blender’s build is in its base. High-powered blenders can have motor bases that weigh close to 10 pounds. Less expensive blenders weigh quite a bit less, which can make them less stable on the counter when the motor is whizzing. The two we recommend here use suction cup feet to help hold the blender in place. That undoubtedly gives them a more budget feel.. Pricey blender pitchers generally feel more substantial as well. Today, most blender pitchers, regardless of price, are made from BPA-free plastic as opposed to glass, which was more common in pre-21st century blenders. That’s not necessarily a bad thing—blending hot soups in a glass pitcher, for example, can cause enough pressure to crack them. But the quality of the plastic will vary, with cheaper blenders typically having thinner walls that feel less durable.. What counts as a cheap blender?. The blenders recommended here range from $60–$150. Generally, when we write these price-focused articles, we try to offer options below $100. With a blender, for the reasons outlined above, we felt that it was necessary to go a little higher in price cutoff, to $150. At this price point, we can recommend blenders that have enough power, high enough RPM, and high enough quality materials to last.. If you see blenders in this article that cost over $150, that’s because their prices fluctuate, especially on multi-party seller websites like Amazon. Know that we have regularly seen these blenders for $150 or less, so if you’re seeing them listed for more, it’s worth cross-checking retailers, or waiting for a sale.. The best budget blender: Nutribullet Power Core. Nutribullet. Power Core. $100. Nutribullet. $100. Amazon. Pros and cons. Pros:. Simple, intuitive controls. Powerful motor. Lower price than most Vitamixes. Cons:. Soft lid doesn’t always feel secure. Smoothie came out warmer than models with presets. Power: 1440 watts. Speeds: 10. Capacity: 64 oz.. Included: Motor base, 64-oz. pitcher, tamper stick. Warranty: 5 years, limited  

​The utensil holder may be one of the least glamorous objects in a kitchen. On most counters, it sits somewhere between the olive oil and the salt cellar, quietly collecting wooden spoons, fish spatulas, and wire whisks. It doesn’t have a PR problem; it doesn’t have PR at all. Nobody pins utensil holders to a mood board.. And yet it’s among the more opinionated things on your counter—because it’s always there. Unlike the Dutch oven that comes out on Sundays or the stand mixer tucked in the cabinet, the utensil holder is a permanent fixture. Which means whatever you choose, you’re choosing it over and over again, every time you reach for a spoon.. A marble crock telegraphs permanence. High-gloss enamel reads playful. A hand-thrown ceramic suggests you care about glaze as much as garlic. Even a stainless-steel cylinder can feel considered rather than accidental—or it can feel like you grabbed it from a restaurant supply store, which is honestly also a vibe.. Below, a tightly edited lineup—traditional crocks and otherwise—organized by aesthetic instinct.. Jump to your aesthetic. Heavy by design. Minimalist and architectural. Pattern with a point of view. Handmade, slightly irregular (on purpose). The vase strategy. Metal, copper, and steel. Wood, naturally. Marble and other weighty stone vessels have a certain inevitability about them. They don’t wobble. They don’t scoot across the counter when you reach for tongs mid-sauté. A marble utensil holder will not tip when you grab a whisk with one hand and stir with the other. It sits with authority.. What makes stone compelling isn’t just heft—it’s presence. The veining, the subtle tonal shifts, the way light moves across a honed surface: all of it reads deliberate. A marble holder beside a cutting board and a bottle of olive oil can make even an ordinary counter feel anchored.. There is, of course, a trade-off. Marble prefers to be wiped dry and treated gently—which is either a minor inconvenience or a minor ritual, depending on your disposition. And no two pieces will look exactly alike. Stone veining and coloration are unrepeatable by nature, which is either a feature or a risk, depending on your personality.. You’re not buying uniformity here. You’re buying weight and variation.. CB2. Turk Black Marble Utensil Holder. $80 $70 (13% off). CB2. Crate & Barrel. French Kitchen White Marble Utensil Holder. $45. Crate & Barrel