The classic recipe for steaming clams and a good topping for pasta. In Italy, the smallest clams possible are used—with shells often not much bigger than your thumbnail—and here the best to use for that purpose are tiny little necks, mahogany clams, or cockles. When buying hardshell clams, make sure the shells are undamaged and tightly shut; this means the clams are alive. The only remaining challenge is to make sure the clam shells are entirely free of sand (you need not worry about the interior; that’s the advantage of these clams over steamers). Wash the shells well and even scrub them if necessary. If any clams remain closed after cooking, simply pry them open with a knife or your fingers.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.