This stovetop stew is a loose interpretation of the three-day beachside fest known as the New England clambake, that picture-perfect steaming seaweed pit immortalized each August by every shiny food magazine. How do all those beautiful people stay so crisp and clean after digging a sand pit and hauling rocks? One summer, on the beach in Charlestown, Rhode Island, we were actually asked by the crew of a popular food television program to stay out of camera range until they finished a shoot. Our cluttered site didn’t convey casual flawlessness. Rhode Island Clambake in a Bowl is not only less work, it’s a much cheaper cheater because we’re skipping the lobster. Instead of a plate of steamed seafood with a little piece of corn on the cob, a sausage link, and a stray potato, this stew is meant to be served in bowls, with bread for sopping up the clam broth.
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.