My dad often made clam chowder around the holidays as a special treat for Thanksgiving or Christmas, which elevated its status in my family. When Dad brought home clams, we always knew what that meant. I’m not exactly sure where or when he learned to make clam chowder, but he did pick up a lot of recipes while he was in the army. I like to imagine that some tough, tattooed cook taught it to him on the sly during mess hall duties.
This is a classic chowder, hearty and creamy, and serving it with crusty bread or oyster crackers makes it extra satisfying. All things being equal, though, I really like this over rice, too. You can also make the soup thicker and serve it with linguini like a clam sauce. Try it out!
A recipe that instantly evokes the warmth of home, this version of the classic Italian dish was taught to me by my friend Diego, who is a shoe designer and a true Neapolitan. He invited me over for dinner one evening; I had been staying in Milan, shooting a television show, and after a long stretch of restaurants and room service, a home-cooked dinner was exactly what I needed. Pasta e fagioli is like the embrace of a friend: with the very first spoonful, you immediately realize how much you missed them.
This dish is wonderful reheated the next day, when it becomes ripassata. To make that, add a little water, olive oil and grated Parmesan and warm the soup gently. When it begins to form a crust, toss it in the pan before serving.
If you want a shrimp taco recipe up your sleeve, this is the one you need. The recipe for these tacos comes from Mazatlán, Sinaloa. The story goes that the owner of Los Arcos restaurant, Francisco Labastida, came up with this idea to impress the governor, who was visiting. That is why he called them governor tacos!
Brother Pedro Alvarez, a monk in his mid-twenties from Mexico, introduced his favorite dish to the monks at Saint John’s. Brother Pedro lived in a Russian Orthodox monastery in Mexico City before relocating to central Minnesota. But this isn’t a recipe he learned at the monastery; he learned it from his grandmother.
As is the case with recipes that travel, this tinga reflects not only its Mexican origins but also its current home in Minnesota. Tinga is typically slow-cooked, shredded meat—anything from beef to pork to chicken—layered with the flavors of chiles, onions, garlic, and tomatoes. Brother Pedro replaced the chicken with wild turkey from central Minnesota. None of the monks hunt, but they do welcome the bounty donated to them from hunters in the area. The honey is the monastery’s own and gives the dish a sweetness that provides the perfect counterpoint to the chiles. Tinga is comforting in the winter and fun for a summertime barbecue, too. Brother Pedro’s advice is to “take it slowly, let the house fill with the smoky aroma. It will bring everyone to the table.”
We like to make up big batches of this homey chowder when the local sweet corn is at its peak. Do not toss out those corn cobs; they make a fabulous stock that gives this soup its wonderful corn-y flavor.
Maybe a lentil loaf doesn’t sound that thrilling, but you haven’t had this one yet. It has so much flavor and texture, I think it’s more satisfying than a real meatloaf. Even carnivores will ask for a second slice.
When you’re short on time but your stomach can’t wait, this recipe is just the ticket. You’ll have this pot of mussels and sambal on the table in a flash.
ACTIVE TIME: 1 HOUR — BAKE TIME: 35 MINUTES — TOTAL TIME: 1 HOUR 35 MINUTES — MAKES ONE 10-INCH PIE
You can use any salmon, swordfish, cod or tuna for this recipe, as capers, fennel, celery and lemon juice are great accompanying flavours for just about all fish. If using tuna, remember it only needs to be seared for a very short amount of time, as you don’t want to overcook and ruin a fine-quality cut.
Carrots, celery, and onion are the base for any good comfort meal. Using rotisserie chicken puts this meal on the table in under thirty minutes!