Add the chorizo and the remaining 1/2 cup of stock and bring to a boil. Add the clams, cover and cook over high heat until nearly all have opened, about 10 minutes. Discard any unopened clams.

Add the wine and boil until reduced by half. Add the stock and bring to a boil. Add the clams, cover and cook until wide open, 6 to 8 minutes. Transfer the clams as they are done to the serving ...

Beurrez un moule à soufflé. Poudrez-en le fond et les côtés avec la moitié de l'emmental râpé. Ecrasez le roquefort à l'aide d'une fourchette. Préparez une sauce Mornay : faites fondre le ...

A souffle is a delightfully versatile recipe and can turn up at lunch or supper, as a starter, a main dish or as that old fashioned end to the meal called a savoury. I wish they had a less scary ...

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That’s exactly what happens at Flatwater Restaurant in Indianapolis, where the fish sandwich isn’t just a meal—it’s a revelation wrapped in bread. Located along the Central Canal in Broad Ripple, ...