Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
Author: Claire Saffitz
Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble myself, cruelty-cooking-show style, it's just that...
Author: Cal Peternell
Author: Susan Spungen
Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.
Author: Dawn Perry
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry
Author: Jody Adams
Author: Jody Adams
Author: James Beard
Author: Shirley Cheng
Slowly rendering the pancetta, gently toasting the garlic, and concentrating the tomatoes puts three pots' worth of flavor in just one.
Author: Chris Morocco
Author: Oliver Strand
Author: Bon Appétit Test Kitchen
Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.
Author: Alison Roman
Author: James Villas
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
Don't be tempted to disturb the gnocchi when browning-the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's...
Author: Dione Lucas
These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.
Author: Ruth Van Waerebeek
Author: Alain Ducasse
Author: Jody Adams
Coconut cream is what gives this soup its velvety richness. Otherwise it'd just be green juice and noodles!
Author: Andy Baraghani
Italian-food purists might balk at the combination of clams and Parm, but we swear it's delicious.
Author: Andrew Knowlton
Author: Kristin Donnelly
Miso is a quick way to add deep, rich savory character to your cooking.
Author: John Anderes
Author: Abraham Conlon
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
Author: Ivy Manning
Author: Daniel Humm
Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.
Author: Zach Pollack