This is a technique popular in Liguria—the Italian Riviera—in which all of the clam liquid is used as part of the sauce, but without much effort. The result is delicious pasta in a little rich, thick sauce—along with a pile of clams. Use the smallest clams you can find; cockles are fine, too. Figure eight to twelve littlenecks or twenty-four cockles per person. Wash and scrub the clamshells very well, as they will cook in the sauce and any unremoved sand will find its way into your mouth. Discard any open or cracked clams before cooking; those that remain shut after cooking may be opened with a knife.
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.