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Chef John's beautiful side dish casserole features thinly sliced veggies with chicken broth, fresh thyme, Parmigiano-Reggiano cheese, and creme fraiche.
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Get Rabbit Stew Recipe from Food Network
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Get Darwell's Crawfish Etouffee Recipe from Food Network
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Get 2-for-Tea Individual Yorkshire Puddings with Rare Roast Beef Recipe from Food Network
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Get Braised Short Ribs Recipe from Food Network
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Get Farfalle Del Mondo Recipe from Food Network
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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.
cooking.nytimes.com
This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams It contains some of the usual suspects — onion and celery — and some unusual ones, like clam juice and vermouth Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
cooking.nytimes.com
At All’onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon’s racy Japanese cousin
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Classic Caesar Salad with romaine lettuce, homemade croutons, parmesan cheese, and easy homemade caesar dressing. Never buy caesar dressing again!
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Get Macaroni and Cheese in Parmesan Cups Recipe from Food Network
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Get Taffy Recipe from Food Network