Having spent the better half of November in Los Angeles, my body acclimated to the tolerable heat of the west and for a moment, I had forgotten that Maine was just starting to settle into winter. My first morning back east, I was greeted by a blanket of soft, fluffy snow that would continue on and off for the next day or so.
Reminiscent of my days working at a high paced seafood restaurant in Connecticut, this Manhattan style fish chowder gets an upgrade from the former version I have known and loved. Combining wild halibut, kelp, and homemade bone broth, the end result is a mineral rich, nutritious soup that will warm you to the core and awaken all the senses.
I've only had Pho a handful on times in my life but this week I got a big craving for this fiery and delicious soup. This traditional Vietnamese dish combines a rich, aromatic broth with fresh vegetable and noodles for an amazingly tasty experience. The base of this recipe is the broth so it is essential to use quality beef bones and take your time to slowly simmer for several hours to bring out as much flavor as possible.