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The titles we’ve waited all winter for.
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I’ve often spoken of all the interesting and wonderful people who cross my path. Well, Wayne Brokke is one of those people. Wayne had seen me on QVC several times, and when the opportunity arose for a trip to Savannah, he made a special point of coming in to meet me. We had a great time getting to know each other. Wayne is the owner of Wayne’s Bar-B-Que in Baltimore, where he also does cooking segments for a local television station. When I mentioned to Wayne that I was writing another cookbook, he graciously offered to share a few of his recipes. They are Wayne’s Cranberry Sauce, and the following recipe, which is a five-time winner of the Maryland Old Bay Soupstakes Critics and People’s Choice Award. Thanks, Wayne, and continued good luck to you!
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Chatham is a small town at the “elbow” of Massachusetts’ Cape Cod. As it is surrounded by water on three sides, fishing has historically been the major industry of the town. The sweet, mild-flavored cod caught off Chatham’s shores is the finest there is. Now, it might seem heretical for a Yankees fan such as I am to give a New England specialty equal billing with a Manhattan clam chowder, but even the Red Sox and the Yankees play on the same team for the All-Star game, right? This all-star dish surrounds creamy roasted potatoes and flaky cod with a tomato-accented broth-based clam chowder. Be sure to use Atlantic razor clams for the garnish. Pacific razor clams are larger and must be cleaned thoroughly and are cooked in a different manner, whereas the smaller Atlantic clam is ready to go!
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Winter is the best season to enjoy this dish, when crab is at its most flavorful. I love serving these noodles in individual clay pots, which are such an intimate and satisfying way to enjoy a meal. These vessels become very hot when you cook in them, though, so be careful when you remove them from the burners. If you don’t have a clay pot, you can use other vessels, too. (See the discussion on clay pots in the recipce for Somen in a Clay Pot with Chicken and Eggplant, page 90, for more information.) Timing is very important for this dish to cook correctly, so make sure you have your game plan ready before you start.
Recipes
I’ve often spoken of all the interesting and wonderful people who cross my path. Well, Wayne Brokke is one of those people. Wayne had seen me on QVC several times, and when the opportunity arose for a trip to Savannah, he made a special point of coming in to meet me. We had a great time getting to know each other. Wayne is the owner of Wayne’s Bar-B-Que in Baltimore, where he also does cooking segments for a local television station. When I mentioned to Wayne that I was writing another cookbook, he graciously offered to share a few of his recipes. They are Wayne’s Cranberry Sauce, and the following recipe, which is a five-time winner of the Maryland Old Bay Soupstakes Critics and People’s Choice Award. Thanks, Wayne, and continued good luck to you!
Recipes
This classic Japanese soup is both nourishing and comforting—just the thing for those midwinter blues.
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Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.
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This tonkotsu ramen recipe is time-consuming but worth the effort—both the stock and the marinade can be made a day in advance.
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Dana Dickey
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Bookstore-cafe combos are becoming the go-to spots for hungry readers.
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Presented by Capital One. Condé Nast Traveler explores why Taipei deserves a spot on every travel bucket list with Melody Hsu. Spend 48 hours discovering Raohe Street Night Market, centuries-old temples, scenic hiking trails, authentic Taiwanese tea culture, and the incredible Capella Taipei, one of Condé Nast Traveler's Hot List hotels. From bubble tea and Michelin-recommended street food to rooftop views of Taipei 101 and unforgettable local neighborhoods, this guide showcases the very best things to do, eat, and experience in Taiwan's welcoming capital.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List, spotlighting the best new hotels, restaurants, and more around the world. In our first edition of 2026, we visit the best new hotel to book for a trip to London.
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We show you how to make a New England clam chowder.
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Douglas Kim, owner and chef of Michelin-starred Jeju Noodle Bar in New York, leads us behind the scenes for an all-access look at how the staff keeps the noodles flowing and the standards impeccably high.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our final edition of 2025, we visit three new hotels worth booking for their stunning design.
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Watch as cookbook author Tara O'Brady makes this classic Indian dish in the latest episode of our Cook's Notes series.