The classic recipe for steaming clams and a good topping for pasta. In Italy, the smallest clams possible are used—with shells often not much bigger than your thumbnail—and here the best to use for that purpose are tiny little necks, mahogany clams, or cockles. When buying hardshell clams, make sure the shells are undamaged and tightly shut; this means the clams are alive. The only remaining challenge is to make sure the clam shells are entirely free of sand (you need not worry about the interior; that’s the advantage of these clams over steamers). Wash the shells well and even scrub them if necessary. If any clams remain closed after cooking, simply pry them open with a knife or your fingers.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 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 dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.