Pasta alle Vongole is one of those mystical dishes where an alchemy so delicious occurs that a list of ingredients does little to account for its depth of flavor. Pasta with clams tastes like the perfect day of surfing—salty and rich, fresh and bright, entirely satisfying.
Fondues are a bit like Bloody Marys in that everyone has their own way of making one.
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
Fiskesuppe, as it’s called in Norwegian, can be found at nearly every restaurant on the Lofoten Islands of northern Norway.
Once, while traveling along the north shore of Oahu, The Splendid Table team stopped for lunch at Giovanni’s Shrimp Truck for an island favorite, shrimp scampi--the most garlicky, luscious scampi we’d eaten. This is our divination of the recipe.
Quinces wait quietly for the few people that know how to cook them.