Chowder, biscuits and more: This week’s recipes

Cheryl Creek of Anaheim Hills loved the fish chowder she had while cruising in Canada:

“I recently returned from a cruise to northeastern Canada and the U.S. While visiting Halifax, Nova Scotia, our tour took us to a charming Irish pub called Durty Nelly’s for lunch. Several in our group ordered the seafood chowder. It was a delicious, creamy, flavorful and hearty bowl of chowder, but not fishy tasting. Can you please try to get the recipe?”

Durty Nelly’s was happy to share its recipe for this chowder, which is rich and satisfying. The restaurant also included its cheddar and green onion biscuits recipe, which it recommends serving alongside a bowl of the chowder.
In his profile of Lakers trainer Gary Vitti, Food editor Russ Parsons shares how Vitti’s Italian heritage and love of good food influence his life off the court. Parsons includes a broccoli rabe dish inspired by a dish Vitti served at a recent dinner.

This week’s recipes include:

• Durty Nelly’s seafood chowder
• Cheddar green onion biscuits
• Broccoli rabe with burrata

When you try one of this week’s recipes or any L.A. Times recipe, let us know! Upload a photo to the “Our Recipes, Your Kitchen” gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online on our L.A. Times Food page.

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