Entries tagged with 'clams'
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The Secret Ingredient: Squid Ink

"Squid ink is thick. Pastas and risotto rices wear it like a dark and briny coat." Nero di Seppia is Italian for squid ink. [Flickr: Rakka] When I graduated from college in 2005, my mother and stepfather took me on...

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Cook the Book: Almejas con Chorizo

I'm going to let you in on a little secret: Sautéed clams are one of easiest and most rewarding quick meals that you can make. I think that lots of people are under the assumption that clams, mussels, and oysters...

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Mario Batali's Linguine with Manila Clams, Pancetta, and Hot Chiles

- serves 4 as a main course - Ingredients 4 tablespoons extra virgin olive oil 1/2 medium red onion, minced 1/4 pound pancetta, cut into 1/8-inch dice 4 cloves garlic, peeled and thinly sliced 6 tablespoons extra virgin olive...

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The Cartoon Kitchen: Clam, Shrimp, Ham Soup

This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on a quick seafood soup. —Ed Levine...

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The Cartoon Kitchen: Clam Cornbread

This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on an old clam dish. —Ed Levine...

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Linguine With Clams, Hot Chiles, and Pancetta (or Mole Salame)

- serves 4 as a main pasta course - Ingredients 1 pound linguine 1/2 medium red onion, finely minced 1/4 pound pancetta, cut into 1/8th inch dice (or mole salame) 4 cloves garlic, peeled and thinly sliced 6 Tablespoons extra...

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Sunday Night Soups: Crab and Okra Gumbo for Brian 'Smoochy' Billick

Sunday Night Soups, where each week The Gurgling Cod shows up to offer a soup appropriate to the week's Sunday Night Football game on NBC. This Sunday evening sees the renewal of the Carbetbag bowl, as the Colts, former Charm...

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