Three or four ingredients are traditional in a clambake: clams (which should be littlenecks, not steamers, to minimize sandiness and make eating easier); lobster, of which you don’t need much, about half per person; corn, an ear (or two, if it’s good) per person; sausage, which you can certainly do without if you prefer; and melted butter, which is entirely optional (and I find entirely unnecessary). If you have those things, all you need to do to mimic a real outdoor clambake, basically, is dump them in a pot, cover it, and turn on the heat. No kidding.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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 warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.