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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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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.
5.0
(4.9)
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A steak dinner that’s more about the sauce than the meat.
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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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4.0
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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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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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Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.
5.0
(4.86)
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Cooking
Sail away on little boats of cheese-filled noodles in a sea of marinara sauce.
Sarah Jampel
Cooking
When summer is technically over but it's still pretty hot outside, I'll be here eating chilled noodles.
Aliza Abarbanel
Culture
This low-ABV, fizzy wine is what’s getting me through summer.
Emily Schultz
Cooking
Here are the finalists for this week's food52 contest: Your Best Summer Squash Recipe
Julia Bainbridge
Lifestyle
Sparkling, low ABV piquette is made for lazy summer sipping
Marissa A. Ross
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Cherry Tomato Recipe."
Julia Bainbridge
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Need something sweet and cheesy? These red peppers will do the trick!
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Our spicy steak lettuce wraps are a summer favorite!
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Layers of ricotta, garlic, lemon, and jalapeño make this simple dip a party favorite. Perfect when paired with either Stacy’s ® Parmesan Garlic & Herb or Multigrain Pita Chips. Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!
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Join Melissa Miranda as she makes pork tenderloin sandwiches with a fish sauce salsa verde on Hawaiian rolls. Don't be intimidated by the tenderloin cut -- it's your friend! It cooks extremely quickly and comes out beautifully tender, as long as you don't overcook it.
Click here to learn how to clean your cast iron: https://youtu.be/JZ4p6anpy0s
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It’s just the way Rao’s intended it to be.