According to argumentalist extraordinaire John Bil, these are actually called “stuffies.” Everyone seems to agree that this is a great way to eat razor clams, as it’s not uncommon for us to sell one hundred pounds (forty-five kilograms) per week at Joe Beef. We get our clams from the elusive fisherman John Doyle, who lives on the northern coast of the Saint Lawrence. To our knowledge, no commercial fisheries in Canada sell razor clams. If you want to prepare clams this way, but can’t find razor, quahog will do.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.