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magazine sneads ferry clams with late summer squash pistou and marinated grape tomatoes
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Juicy Sungold tomatoes add a pop of acidity to these saucy noodles and fresh clams. Don’t be shy with the basil—it makes the dish taste like summer in a bowl.
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A steak dinner that’s more about the sauce than the meat.
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Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
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Make this easy recipe for Marinated mozzarella balls at the last minute or up to two days in advance. It’s the perfect appetizer to pair with an antipasto platter or charcuterie board.
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A combination of cheeses and a dash of port form the base of this appetizer inspired by Hickory Farms’ iconic cheese ball.
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This creamy summer squash casserole with its buttery, crushed cracker topping counts as eating your veggies, right?
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Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.
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Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.
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With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.
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This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin
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The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.
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When all else fails, just add toast.
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Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.
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