Author: Chris Schlesinger
Author: Bon Appétit Test Kitchen
Author: Bobbi Claibourne
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...
Author: Mario Batali
How to make soft shell steamed clams, otherwise known as steamers, a specialty of New England. These steamed clams are fun to eat and taste delicious.
Author: Elise Bauer
Author: Julia Child
Author: Jean Anderson
Author: Jasper White
Author: David Rosengarten
Author: Sharon Buck
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
Author: Mary Sue Milliken
Author: Barbara A. Tadeo
Author: Melissa Roberts
Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.
Author: Ignacio Mattos
If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled...
Author: Carla Lalli Music
Author: Dorothy Duder
Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth....
Author: Rhoda Boone
Author: Louisa Thomas Hargrave
Author: Rob Levitt