Rhode Island’s Italian immigrants have made clam soup an integral part of the clam-shack cuisine. From Giovanni da Verrazano, the first Italian to visit Rhode Island, to the generations of today, the plentiful seafood of the Ocean State has been given an Italian twist. As I savored baked clams across the United States, in most cases the clams were chopped, but I like whole clams baked with bread crumbs in the shell. Small clams like littlenecks are the best.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.