by Jasper White
from 50 Chowders: One-Pot Meals—Clam, Corn & Beyond
(Scribner, 2000)
Serves 10 to 12 as a first course or 6 to 8 as a main course
For this clam chowder, I use soft-shell clams, or steamer …

by David Leite
Serves 4 to 6
This potato-bacon pizza is perfectly delicious on its own, but top it with a fried egg and it becomes something altogether different: a satisfying supper or an unusual weekend breakfast.
convert …

by Ron and Colleen Suhanosky with Susan Simon
from Pasta Sfoglia
(John Wiley & Sons, 2009)
Makes 2 batches serving 4 to 6
At my second full-fledged chef’s position at the Galleria Italiana in Boston, the owners were two …

by Ron and Colleen Suhanosky with Susan Simon
from Pasta Sfoglia
(John Wiley & Sons, 2009)
Serves 4 to 6
Number one, I love fusilli. Number two, I love the tangy flavor of mozzarella di bufala. This dish perfectly …

by Ron and Colleen Suhanosky with Susan Simon
from Pasta Sfoglia
(John Wiley & Sons, 2009)
Serves 4 to 6
A few years ago, Colleen (pregnant with our son, Roman); the girls, Vivian and Marcella; and I spent Christmas …

by Mary Cech
from Savory Baking
(Chronicle Books, 2009)
Makes 28 cookies
Tender and crisp, packed with delicate herbal and aromatic lemon flavors, these rolled thyme-lemon shortbread cookies accented with a little sea salt are easy to prepare, versatile, …

by Mary Cech
from Savory Baking
(Chronicle Books, 2009)
Makes 4-6 servings
This delicious puttanesca-style spicy tomato crumble with a crunchy topping is great with grilled fish. For an interesting change, scoop a large spoonful on top of fresh …

by Mary Cech
from Savory Baking
(Chronicle Books, 2009)
Makes 8 servings
Don’t expect to have leftovers of this crunchy sweet potato, raisin, cranberry strudel. Brown butter and toasted pecans bring a rich buttered nuttiness to the earthy sweet …

Cozze gratinate
Cozzi ammuddicati
by Toni Lydecker
from Seafood alla Siciliana
(Lake Isle Press, 2009)
Makes 6 appetizer servings
Giovanni Ardizzoni, owner of Letojanni’s Da Nino restaurant, told me the secret to their baked mussels is moisture-absorbing pan carré, or crisped …

Insalata di Pasta allo Zafferano con Tonno ed Erbe Aromatiche Fresche
by Toni Lydecker
from Seafood alla Siciliana
(Lake Isle Press, 2009)
Makes 6 servings
Anyone who thinks Sicilian men don’t cook should meet Giuseppe Scarlata, a native of Trapani …

Lampuca alla matalotta
Lampuca â matalotta
by Toni Lydecker
from Seafood alla Siciliana
(Lake Isle Press, 2009)
Makes 4 servings
When I visited the southeastern tip of Sicily in October, everyone was feasting on lampuca alla matalotta, filled with cherry tomatoes …