Look for lobsters that are alive and kicking—the claws shouldn’t hang limp—and ones that feel heavy for their size. Cutting and cleaning a live lobster may seem difficult, but it is very easy to get the hang of it. (Placing the lobsters in the freezer for half an hour beforehand makes it even easier.) The lobsters will give off a lot of liquid as you clean them; make cleanup easier by spreading a kitchen towel or two under the cutting board to absorb whatever liquid drips off the board. I have stayed true to Italian-American cooking by seasoning this dish with dried oregano, but brought it into the present by adding a dose of fresh oregano as well. You may remember this as a very saucy dish, but I prefer to serve it Italian-style—not swimming in sauce, but condito, tossed with just enough sauce to dress the pasta.
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.