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Rhode Island–Style Stuffed Quahog Clams ("Stuffies")
These large quahog clams are stuffed with a Portuguese-influenced mixture of bread, briny clams, and smoky chouriço.
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Seafood-Stuffed Shells
These rich stuffed shells are packed with a mixture of crabmeat, shrimp, and scallops, then baked with a creamy sauce and golden, buttery bread crumbs. It's like a crab cake stuffed into pasta.
how to make CLASSIC BAKED STUFFED SHELLS with a lemon ricotta filling
How to make the best classic cheesy baked stuffed shells in weekday sauce with a lemon ricotta Parmigiano filling.
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Broiled Clams With Tomatoes, Butter, and Tarragon
Tender clams and juicy tomatoes in a buttery, herbal sauce, all made in just one skillet. And you only need to turn the broiler on for a short time.
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Easy, Ultimate Clams Casino
Our take on this classic clam dish is packed with flavor, and can easily be prepared ahead of time.
Spicy Stir-fried Thai Basil Clams
This recipe for spicy Thai basil clams is a tasty take on stir-fried clams. We also have an easy, effective method for purging clams of sand!
Linguine with Clams (Linguine alle Vongole)
It's easy to make a showstopper pan of Linguine with Clams, just like your favorite Italian bistro. This classic "in bianco" sauce is my grandmother's recipe, made with white wine and lemon juice.
Crab Stuffed Shells with Orange-Scented Tomato Sauce
These easy, homemade Crab Stuffed Shells are light, fresh, and super citrusy. They're reminiscent of crab cakes wrapped in a pasta hug. The orange-infused tomato sauce is refreshing and delicate. It's the perfect complement to these seafood stuffed shells.
Beer Steamed Clams with Bacon and Shallots
Fresh littleneck clams are steamed in an aromatic mixture of bacon, beer, shallots, and herbs. On the table in an hour, with only 20 minutes of hands on cooking time. Great for summer entertaining!
Spicy 'Nduja Spaghetti Alle Vongole (Spicy Spaghetti with Clams)
This Nduja Pasta with Clams is a SPICY Lover’s Dream Nduja is a spicy, fermented, cured, spreadable Calabrian Salami that will turn Spaghetti Alle Vongole into an addictive spicy pasta that you’ll want all summer long.
How to make spicy stuffed baked clams oreganata that are not chewy using Calabrian chilis and ritz cracker.
Serve With
Creamy Mashed Cauliflower
The most amazing creamy Mashed Cauliflower that's as delicious as mashed potato! You'll be eating this Cauliflower Mashed Potato straight out of the pot!
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Cheesy Grits With Spring Vegetables
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Roasted Potato and Shallot Salad With Marinated Mushrooms and Kale
This robust salad pulls together a handful of hearty, delicious ingredients: tender roasted potatoes, sweet caramelized shallots, tart marinated shiitake mushrooms, and hefty kale leaves.
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!