This is a very flavorful rendition of pasta and clam sauce, a bit more complex than the one Aunt Anna made for me on my first visit to Le Marche. It can also be made with other seafood, such as shrimp or calamari, in place of the clams—just keep in mind the varying cooking times of whatever shellfish you use. If you are not in the mood for seafood, omit it altogether and double the artichokes. And who is to say that you can’t do this recipe with chicken breast? Just add slivers of breast meat before the artichokes, cook and stir for a few minutes, then proceed with the basic recipe.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.