Dining In

From the book that gave you Anchovy Butter Chicken and The Cookies. Published in 2017! Were we ever so young?

Spring Seafood Stew with Peas, New Potatoes, and Tarragon

Timing will depend on the size of the clams, and when they are submerged in liquid, they tend to take a bit longer to open than if you were steaming them.

Whole Roasted Snapper with Harissa and Sun Gold Tomatoes

The garlicky harissa mixture here not only seasons the snapper but also the supersweet Sun Gold tomatoes that burst alongside the fish as it roasts, creating a kind of spicy tomato sauce to serve with it.

Grilled Branzino with Lemons All of the Ways

Good news: If you don’t have a grill, or the weather doesn’t permit, the fish can also be roasted in the oven, served with the relish, and enjoyed all the same.

Littleneck Clams with Green Garlic Butter and Leftover Wine

I would gladly sit down to a bowl of just clams for dinner, dipping hunks of almost too-crusty bread into the leftover juices.

Shrimp in the Shells with Lots of Garlic and Probably Too Much Butter

This dish is really best eaten with your hands, and the only way to describe it gets pretty graphic.

Cold Soba with Cucumbers, Watercress, and Sesame

Yuzu kosho is one of those specialty ingredients that you’ll likely have to order on the Internet, but it’s worth the Google search, trust me.

Baked Pasta with Artichokes, Greens, and Too Much Cheese

Oh, and yes: This is spinach artichoke dip in pasta form. You’re welcome.

Pasta with Crispy Squid, Lemon, and Chile

The liquid will evaporate and the squid will brown, and there will be dark, crispy bits on the bottom of the skillet.

Roasted Tomato and Anchovy Bucatini

When I’m blessed with an abundance of tomatoes in the summer, I like to make this sauce and freeze it so that I can eat this pasta in the coldest months, when I want it the most.

Whole-Wheat Pasta with Brown-Buttered Mushrooms, Buckwheat, and Egg Yolk

Do you know how many mushroom varieties there are? About four million. Even if that’s not true (it’s not), I feel like I’m always discovering a new type that makes me glad it’s socially acceptable to eat fungus.

Clam Pasta with Chorizo and Walnuts

Even at the most suspect red-sauce Italian restaurant, I’ll always order the linguine alle vongole, because like pizza, even at its worst, linguine with clams is still pretty great.

Sour Cream Flatbread

There’s no kneading involved (just mixing), and the only tools you need are a bowl, a spoon, and your hands.