Search Results (279 found)
cooking.nytimes.com
For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano This was a very long time ago, and I've been hooked ever since I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company
www.foodnetwork.com
Get Littlenecks, Roasted Corn, Chorizo and Tomatoes over Spaghetti Recipe from Food Network
cooking.nytimes.com
This hearty, brothy stew features popular ingredients from the Iberian Peninsula — salt cod, garlic, saffron, potatoes Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles You’ll need to soak the fish overnight to remove the salt
www.delish.com
As a slight twist on a traditional clam recipe, try Chef Donald Link's spicier (but equally simple) version, which gives the clams a big kick of flavor from cooking in beer with chili flakes and salami.
www.foodnetwork.com
Get Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce Recipe from Food Network
www.foodnetwork.com
Get Clams Valentino Recipe from Food Network
www.foodnetwork.com
Get Sausage and Clam Soup Recipe from Food Network
cooking.nytimes.com
A clambake is one of those absurdly demanding culinary tasks that can still be performed by normal people — that is, nonchefs I’ve worked through all of that And if you follow my “recipe” (which includes phrases I don’t often employ, like “find about 30 rocks, each 6 by 4 inches”), you should have a memorable experience
www.foodnetwork.com
Get Cioppino Recipe from Food Network