I wouldn’t hazard a guess as to the romantic preferences of clams. What I do know is that this dish works equally well served as a substantial soup or as a brothy pasta, depending on your own desires. I use jumbo clams in this dish because they have a more pronounced flavor. They are a bit chewier, but I think the improved flavor is worth a small sacrifice in terms of texture. For the pasta, this is where you get to have some fun. Use a ridged pastry wheel if you want your squares to be extra elegant, or haul out a sharp knife if you want basic squares. Either way, they’ll taste delicious.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.