Linguine with Clams and Chorizo
Linguine with Clams and Chorizo 2 to 2 ½ lb. (1 kg.) Manila clams (this is what I can find in the Mont-Saint-Michel bay) or littleneck or cherrystone clams (about 50 to 60 sm [...]
Velvet Scallop and Winter Vegetable ‘Nage’
“Caught on Thursday, shucked on Friday…I ate some Saturday, and you should have yours today (Sunday) or tomorrow (Monday).” So went the message on my voicemail from my fisher [...]
Vegetable Pot-au-Feu
Pot au feu, the French version of pot roast, is eaten in two stages. First, the cooking broth is ladled into bowls to be sipped or spooned as a first course. Then, the meat a [...]
Caldo Verde
Caldo verde, a Portuguese soup made with sausage, potatoes, and collards (or kale, in my version) is peasant food at its finest: simple, fragrant, and filling. I cannot stop [...]
Linguine with Clams and Garlic Petals à la Marie-Christine
I still can’t believe how fast—or how good—this recipe is. When Marie-Christine made it for the first time, I watched her, I devoured the clams—minus the pasta (she was servi [...]
New England Clam Chowder
Ever since I got bitten by the clam-digging bug about five years ago (I can walk two hundred yards out onto the mudflats just in front of my house in Cancale and get a bucket [...]
Fresh Sole, Cancale-Style
Snooty foodie moment of the week: I caught myself wondering whether the sole I had in my fridge was fresh enough to eat. It was three days old. By three days old, I do not me [...]
Heirloom Tomatoes Provençal
The last of the heirloom tomatoes deserve a special send-off, something that sets them smack in the center of the plate and showcases them in all their funny-shaped, juicy gl [...]
Soupe au Pistou (Bean and Vegetable Soup with Pistou)
This is it…the spectacular, seasonal window when summer intersects with fall, tomatoes are still tasty, fresh basil is still abundant, and the evenings have turned cool enoug [...]