I first tasted this dish in an Italian American restaurant in the 1960s, and thereafter served it in my restaurants into the 1980s. In Italy, bacon and clams are not cooked together much, but I love this dish. It is an extraordinary combination of flavors—between the brininess of the clams, the sweetness of the roasted peppers, and the crispy pancetta or bacon taste that everybody loves. The dish has roots on the shore of Rhode Island, where it was created at the Little Casino hotel in Narragansett, early in the twentieth century.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.