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.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.