Easy Summer ClambakeBrian Leatart
It's actually a clam boil, and it’s prepared on the stove top. The secret is to layer the ingredients, like clams, lobsters, potatoes, and sausages, in one pot so that the flavors mingle during cooking.
Just like the state fair, minus the crowds.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.