New England Clam Chowder

Just the thing for a blustery night.

New England Clam Chowder
10—12 servings

24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed. Cooking liquid: 3 cups water, 1 cup white wine, 4 shallots, and two branches of thyme.
1 tablespoon butter
1/4 pound lean salt pork
2 leeks, tops removed, halved and cleaned, then sliced into half

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Creamy Chicken Livers and Morels

This dish can be used as an amazing pasta sauce over pappardelle, or used over baked potatoes, or reduced and thickened into a dip, using crispy crostini to scoop it up.
Creamy Chicken Livers and Morels
6 servings 
1/2 pound wild morels (or other wild mushrooms)
1/2 pound chicken livers
All-purpose flour, for dusting
Salt and pepper
Pinch Read more

Claiborne’s Stuffed Mushrooms

This classic hors d’oeuvres recipe first appeared in a February 1981 column by Craig Claiborne in the New York Times. I’ve changed a few ingredients, but it remains mostly his version.

Claiborne’s Stuffed Mushrooms

4—6 servings 
1-1/4 pounds mushrooms
2 tablespoons butter
2 tablespoon extra virgin olive oil
Juice of 1 lemon
Freshly ground pepper to taste
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Macaroni and Cheese

Classic comfort food. Perfect for blustery winter nights.
Mac ‘n’ Cheese

8 ounces uncooked elbow macaroni
4 tablespoons butter
2 tablespoons flour
2 cups hot half-and-half
Sea salt and freshly ground black pepper to taste
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon onion powder
1/4 teaspoon smoked paprika
2 teaspoons Dijon mustard
2 cups diced sharp white cheddar
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Classic Hummus

Quick, classic, and makes a wonderful light meal with some Lebanese Flatbread (or pita bread), fried eggplants, olives, and a salad of tomatoes and cucumbers.

6—8 servings

2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
½ cup tahini, with some of its oil
¼ cup extra virgin olive oil
2 cloves peeled garlic, or to

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Mom’s Chocolate Cake

My mother’s been making this cake ever since the 1980s. I’m fairly certain her recipe was based on one of Maida Heatter’s cake recipes in Book of Great Desserts. I changed some of the brands from the ones my mother used (Callebaut chocolate instead of Baker’s, for instance), but other than that, here’s a recipe that’s been pleasing friends … Read more