I love broiling Kusshis not only because they have a lovely, delicate texture and a good brininess, but also because they have deeply cupped shells that hold both liquid and a lot of delicious breadcrumbs. Cherrystone clams would be a great substitute, and Totten Virginica, Barron Point, or Shigoku oysters would also work well, because they are the right size to hold up to the heat. Save tiny Kumomotos for eating on the half shell.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.