This soup is incredibly simple and quick and as different from American clam chowder as it could possibly be. Rather than overwhelming the flavor of the clams with cream or tomatoes, here the seaside flavors of the clams are accented subtly with a seaweed-based broth. More on seaweed on page 483. Use the smallest hardshell clams you can find (do not use steamers) and, before cooking, discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly—no trace of sand should remain on their shells. Any clams that do not open during the cooking process can be pried open with a dull knife at the table.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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.