This is the quintessential Italian pasta dish, especially in Naples and Rome. The ingredients are three; the clams are the smaller ones—vongole veraci—and they are always cooked in their shells. Once they open, the sauce is done. Here in the States, linguine with clam sauce is made with chopped clams, and I guess this adjustment makes sense, especially since the clams here can be quite large, from littlenecks (small to medium) to topnecks (large) to quahogs or chowder clams (very large). Today, though, one is ever more likely to find smaller cockles on the market; if you find them, by all means use them.
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.