New England Clam Chowder may be the most popular chowder, and even though associated with Massachusetts; French, British or Nova Scotia settlers brought the recipe with them.

This modern version of onions and soup originates in Paris, made with beef broth and caramelized onions. Heartwarming and topped with the best Swiss cheese and a little Parmesan, it is a meal in itself.

All the Southwest flavours of come together on top of lettuce for a flavourful meal, regardless of the season.

Soup is a must if you’ve cooked a Baked Bone in Ham. Make the stock and refrigerate or freeze it. Then make the soup when you want – just save some ham with it. *This soup thickens if you let it rest and it lasts…

Sopa Azteca, Tortilla Soup is simple and classic Mexican at its best. Pick up a rotisserie chicken and shred one or both breasts with two forks or your hands. Then the entire dish comes together in half an hour.

Scallops are sweet, buttery and firmer than lobster or crab. Large Sea Scallops can be pan fried; Bay Scallops are small, and we love them in pasta dishes.

We buy Ocean’s Albacore Solid White Tuna. It’s circle hook caught, meaning the amount of marine life mistakenly caught is reduced and its subtle flavour is perfect if you aren’t using fresh tuna.

We puree this soup and serve it as the main for lunch or as a small appetizer before dinner. Everything is roughly chopped and thrown in the stock pot. Long grain rice (not instant) helps to thicken the soup and keeps it Gluten Free.

This is an easy delicious salad, once the beets are roasted. Roast the beets earlier in the day or even the day before.

We recently visited the Ingleside Inn, Palm Springs; and were reminded of this classic dressing, created in San Francisco. They served the dressing as dip for vegetables and alongside crab cakes.