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The Clam: It Fits Just Right

The Clam: It Fits Just Right

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Sometimes a restaurant fits just right. Co-owned by the pros behind the nearby Little Owl and Market Table, Joey Campanaro and Mike Price have brought their considerable skill set to bear on their new seafood-centric establishment.

The interior exudes a built-in warmth that belies its newness, conveyed by exposed brick walls, a funky tile ceiling, subdued lighting and fresh flowers on each of the 16 white cloth-covered tables. The eater-friendly, six-seat bar faces the exposed kitchen in back. The crowd is handsome, its buzz punctuated by a likable playlist featuring mid-70's era soft rock one evening, represented by 10cc performing "The Things We Do for Love."

The menu is seasonal (check), local (check), and all made in-house (check), the price of entry for a competitive, contemporary eatery. The point of difference here is, well, the things they do for love. That means a majority of intensely fresh seafood, and also includes charming service plus a superbly selected wine list. Among many reasonably priced choices, one could discover Occhipinti SP-68, an unfiltered, organic blend from Sicilian superstar Arianna Occhipinti.

Depending on your predilection for decadence or discipline, the menu allows for the choice between the rich and the pristine. Ideal for that cold winter's night, you'll be tempted by specialties like clam chowder, clam fried rice, Cherrystone "Stuffies," and a big 'ol fried belly clam sandwich. Should you opt instead for the unadorned, you'll be treated to an array of seafoods as fresh as you can find in New York. East coast oysters are sublime with a dab of vinegar-based mignonette. For those who haven't eaten scallops raw, scallop crudo (pictured) is a revelation. Sliced and topped with pear, toasted hazelnuts, chives and lime, so blissful a bite is this that it would handily win gold stars on TV's The Taste. And the chilled King Crab, as sweet and clean as anything you can eat from the sea, is served two ways: in chunks with Dijon sauce on the side, as well as with its "shoulder meat" picked from the shell and tossed with that same mustard sauce revved up by a hit of vinegar, chives and hot sauce.

When you start with raw ingredients this good, the trick is to not to get in their way. Rather, it is to amplify or highlight their natural flavors without obscuring or overwhelming them. Chef Price's unpretentious cooking demonstrates deft touch and technique. Block Island swordfish was exemplary, perfectly prepared and served atop kale with lemon aioli. Lush jumbo lump crabcakes come with a mound of crunchy cabbage slaw. Eschewing the typical, the "gravy" in spaghetti & clams is a vibrant tomato sauce, surrounded by whole clams and topped off by a salad. Plump steamed Littlenecks were perfection, in briny broth that will vanish whether sopped up by the toasty bread or slurped from a soup spoon. Among other sides, there are chili roasted Brussels sprouts (check), yet in this case they're adorned with the two best ingredients one can add, smoky bacon bits and peanuts. And you can tell your landlubber friends not to fret, there's roasted chicken on the menu and a nightly meat special offered as well.

I don't know why people open restaurants. For a certain type, it must stem from an eagerness to please. When that's paired with excellent food and an inviting presence, it fits just right. Check.

Apps $8-15 | Specialties $9-24 | Entrees $22-31| Sides $8 | Dessert $9 | Cocktails $12-15

35 Pasta Recipes to Make Now

From quick and easy made with basic pantry ingredients to Italian pastas that stick to tradition, this is the list of 35 of the best pasta recipes to make now.

I may as well title this post What Should I Cook for Dinner Tonight, because guess what? The answer is this list of the best pasta recipes to make now.

Pasta is probably in the top 5 list of the most versatile dishes to make for any level of home cook. It fits the bill when cooked for a crowd or potluck or makes an easy family meal or simple dinner for two. And with pasta, you’ll always have variety. Pasta can be made creamy or saucy, vegetarian or with chicken, fish, meat and more. Cooking pasta can be an all day affair, a 5 minute homemade sauce, or store-bought in the jar, and taste amazing every time.

TIP: What can I add to pasta for more flavor? The answer is simple: SALT! Once the cooking water comes to a boil and before adding the pasta, season the cooking water with a generous amount of salt, so it tastes salty like the sea. To avoid pitting pots, add the salt after the water has come to a boil. And kosher salt instead of table salt is best in my book.

The great debate of who invented pasta (was it China or Italy?) becomes less of a discussion when the noodles start cooking and the eaters start slurping. Whether it’s authentic Italian pasta like my Spaghetti Pomodoro, or the best American-ized mac and cheese to ever pass your lips, this list of 35 homemade pasta recipes are what you should be cooking now.

Why You Need a Screen Tent

First, let’s talk about why you might want a screen tent house as a full-time RVer. There are actually a few solid reasons to invest the time and space in one of these outdoor canopy tent shelters, and below are a few of our favorites.

Escape the Sun

If you’ve ever camped in a site with little to no shade, you know how awful it is to be unable to escape the sunshine while spending time outside.

A pop-up screen tent solves this problem by offering shade whether you’re on a sandy beach, in an open field, or even hanging out in a parking lot.

Keep Bugs Away

Bugs are another annoyance that RVers often have to deal with. Since we tend to spend more time outside, mosquitos, no-see-ums, horse flies, and other biting bugs are a particularly big nuisance.

Screen tents for camping will protect you from bugs by putting a mesh barrier between you and those pests. Of course, if you want protection against the tiniest bugs, you will want to ensure the mesh is fine enough to keep them away.

Expand Your Home

RVs are tiny places to live. There’s no way around that fact, and they feel even tinier when you’re living in one with kids. Fortunately, there are some ways to spread out and ensure everyone has some level of personal space.

One of our favorite ways to do this is by setting up a screen tent house. A tent filled with comfy furniture makes an ideal office space, school room, reading nook, or play area, and allows you to expand your tiny home a little bit without investing in a bigger rig.

Gather with Friends

Finally, we must mention how very useful a pop-up canopy tent can be when it comes to gatherings.

If you like to have people over for dinner, you’ve probably already noticed how cramped it is to squeeze another family in your rig. Why not serve dinner in a screen tent instead? There will be plenty of room for everyone, and you won’t need to worry about cleaning up your itty bitty home before guests arrive.

This clam and shrimp paella with chorizo is seasoned with saffron for that authentic paella flavor. Paella, a popular dish in Spain, is a favorite in my house. It’s a one-pot meal made of rice, seafood, chorizo, and veggies. Another delicious Spanish rice dish that I love if you don’t like seafood is my mom’s Arroz Con Pollo.

Paella originated in Valencia, Spain and is popular throughout the country. Paella is a Spanish rice dish, generally seasoned with saffron and paprika, cooked in a large frying pan. Paella can include a variety of proteins, including chorizo, sausage, chicken, mussels, clams, or shrimp.

In Spain, paella is cooked in a special skillet called a paellera, but you don’t need a fancy paella pan to make this dish. A large skillet with a fitted lid will work perfectly.

The must-have paella ingredients are saffron and rice. Saffron is a red spice, which gives the paella its yellow color. Saffron can be expensive, but you don’t need much for this seafood paella recipe.

The best rice for paella is short-grain rice, like Arborio. You can also use medium-grain rice if that is what you have. I would not recommend long-grain rice.

There are many variations of traditional paella, so feel free to use what you have on hand. You can easily substitute the clams with mussels – just be sure to thoroughly scrub the mussels first. You can also add some chicken and use less seafood.


Step 1

Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off for a charcoal grill, bank coals on one side of grill). Place a large cast-iron skillet on grill over direct heat (move it around to cooler part of grill as you cook if needed) and melt 4 Tbsp. butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute. Add beer and tomatoes. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes. Stir in chickpeas and sambal oelek, then add clams. Cover (if you don’t have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have opened this could take from 5–10 minutes depending on size of clams and the heat level. Remove from heat discard any clams that don’t open. Stir in lime juice and remaining 2 Tbsp. butter.

Step 2

While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side.

Step 3

Transfer toast to plates and spoon clam mixture over top with cilantro. Serve with lime wedges for squeezing over.

Live Updates

The online version of bespoke takes much of the action out of the tailor’s fitting room and onto your laptop or tablet.

Marks & Spencer, the British retailer known as much for its takeaway chicken tikka as its couture, offers £45 bespoke shirts on its website. The price, which can go slightly higher with certain custom details, includes delivery to anywhere in Britain within 21 days.

Customers follow a series of steps to design a made-to-measure shirt. They choose from a selection of 35 fabrics, then customize features like collars, buttons, cuffs and pockets, and decide whether to add a monogram. Finally, the buyer keys in details of height, weight, collar size and sleeve length.

“Our biometric technology will do the rest, resulting in a perfect fit,” Marks & Spencer promises.

An identical service is offered, also for £45, at the British department store Debenhams.

More specialized websites like Rupert the Tailor (bespoke shirts from £99) and Joe Button (£99 to £119, with styles including the Don Draper, if you haven’t tuned out “Mad Men” by now) attempt to provide fuller customization.

No one offered a cup of tea while I shopped this way, but I enjoyed clicking on various designs and watching my creations come to life, changing designs and playing with different shirts, like a virtual paper doll. I tried out a white collar on a striped shirt, then plaid, then plain. Black buttons, then white.

But what about that bunching-up issue around the armpits, which I have been taught to worry about?

I put the question to Rupert the Tailor’s founder, Rupert Bowling, during a recent phone chat, during which I pictured him with a tape measure around his neck.

“What a lot of online retailers do is ask what fabric and what general shape people want,” said Mr. Bowling, who was not formally trained as a tailor but sold men’s wear to high-end retail stores for years before starting the online business 12 years ago from his home in Derbyshire, in central Britain. “But what we’ve done is suggest a material and a design and focus on the exact measurements,” he said.

The 12 or so measurements are recorded online by the customer with the assistance of instruction videos on the website. The shirt is delivered within 21 days, and if it doesn’t fit, the customer can send it back and email a photo of himself in the shirt. The tailors will then adjust it.

Mr. Bowling said his goal was to keep the bespoke shirt under £99, which he does by having the tailoring done overseas, often in Vietnam. But he still uses fabrics mainly from Italy and Britain, which he says is his biggest cost.

Ordering online is not quite the same as being fussed over on Jermyn Street, of course. But it is meant to be enough of a step up from off-the-peg that it warrants paying more.

“With ready-to-wear, nothing fits,” Mr. Bowling said. “Walking around London you’ll see so many shirts too wide across the shoulder or too short on the sleeve. Everything is overdesigned to compensate.

“With our bespoke, we can’t charge that premium price,” he said, “but what we can do is offer something that will fit really well.”

Egg rolls are air fryer perfection. This Avocado Egg Roll recipe from the soon-to-be-released Healthy Vegan Air Fryer Cookbook features a filling made with avocado, black beans and corn — and contain way fewer calories than the Cheesecake Factory version you know and love.

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. She is the author of four cookbooks First Bites: Superfoods for Babies and Toddlers, The Healthy Air Fryer Cookbook, The Healthy Instant Pot Cookbook and Healthy Quick and Easy Smoothies.

*This article was written and/or reviewed by an independent registered dietitian nutritionist.

1. Pepper All You Bra

Best T-Shirt Bra for AA Cups

Pepper&rsquos best-selling style, the All You Bra looks just like a traditional brassiere, in that it has molded cups and an underwire. But rather than scale down from a C cup (as many brands tend to do), the designers started from scratch and revamped the idea of a bra cup to specifically fit the needs of AA, A and B sizes, with shallower cups and mesh siding that helps lift and shape without any bulky padding. In fact, there&rsquos very little padding in this guy it has just enough coverage to prevent a nippy situation.

Available in sizes 30AA to 38B

Fish sauce: The secret ingredient that will transform the way you cook

Fish sauce tastes exactly like you think it does. The sauce starts with fish (usually oil-rich anchovies) that are salted, left to ferment for months or years, and then pressed. The resulting brown liquid is neither subtle nor delicate. Instead, the brash and deeply funky sauce makes its presence immediately known. Forget to properly close the lid on a bottle at home, and the next day the smell of salty fish will haunt your fridge for what seems like an eternity.

This kind of sauce fits right in with the complex Southeast Asian cuisines, which thrive on pulling your taste buds in a dozen directions at once, acting as the colorful background for other dramatic notes to pop. Walk into most Vietnamese or Thai restaurants, and you'll find a bottle on the table, just waiting to be squeezed into your bowl of pho or pad Thai.

But fish sauce is more than just an invitation for instant funk. Treat it carefully, and it becomes a robust flavor booster, with no trace of fishiness remaining. This allows you to incorporate the condiment into cuisines and dishes you'd never initially imagine, from rustic Italian fare to dynamic grilled Mexican food.

Don't believe me? Try this experiment.

Beat one egg with a pinch of salt in one bowl, and beat another egg with 1/2 teaspoon of fish sauce in a second bowl. Cook each egg separately in a tablespoon of butter. Besides a slightly darker shade, the egg with fish sauce will taste silkier and more unctuous, with no real hint of fishiness. What's going on here?

Fish sauce is packed with glutamate, which our tastebuds pick up as a distinctive savory sensation known as umami. Use it judiciously (more on this later) and all traces of fishiness fade, making way for a beguiling background. In plain words, fish sauce makes food taste meatier.

The first time I realized this, I couldn't wait to start dousing the stuff on everything I cooked. I immediately thought of trying fish sauce in one of the meatiest dishes in the world — a fiery pot of red chili.

I whipped up a batch with cubed chuck, dried ancho and pasilla chilies, tomatoes, garlic, and onions. After hours of simmering, I waited until the very end to stir in a tablespoon of fish sauce, hoping it would work its magic. Confident that I was ready for greatness, I dug in, only to be smacked in the face with fishiness. What had gone wrong?

Turns out, fish sauce only loses the funk after it cooks. Drizzle it on after the fact, and you're dealing with a completely different, if still wonderful, ingredient. But give fish sauce some time to mingle and for heat to do its thing, and it melds into the dish, transforming into something else entirely.

Sure enough, after simmering for 30 minutes, the chili lost the unwanted aroma and gained a pleasing depth. You'd never guess fish sauce came within 100 yards of the pot. Yet, every bite just tasted more robust and, well, beefier.

And that's just the beginning of the fish sauce and beef love affair. The sauce works especially well in marinades. For your next batch of steak tacos, mix 1 pound of skirt steak with 1 tablespoon of fish sauce, along with a couple cloves of garlic, and marinate in a zip-close bag for a few hours. Grill over high heat for 3 to 4 minutes a side, let rest for 5 minutes, and then slice thinly against the grain. Serve with corn tortillas and salsa, and marvel at the remarkable beefiness of each bite.

Fish sauce can also spruce up nonmeaty items. In particular, it melds well with roasted vegetables. Drizzle broccoli florets with oil and fish sauce, roast in a 450-degree oven for 15 minutes, or until very brown. Flip and cook until brown on the other side, 5 to 10 minutes. You'll be left with some full-flavored florets that don't taste meaty, per se, just more intense. The same magic occurs with roasted cauliflower or Brussels sprouts.

I should point out that not all fish sauces are created equal. Lower priced brands add extra flavorings like sugar and spices to try to cover up a more pronounced fish aroma. The best brands, like Red Boat, contain only anchovies and salt, and have a more savory and nutty profile. Seek them out.

If this still sounds a bit too crazy, consider that bottle of Worcestershire sauce you have in the fridge. Though it sounds respectably British, the sauce contains anchovies as its base, along with a cadre of other aromatic ingredients. Although the two are distinct products, give fish sauce a try anywhere you would normally use Worcestershire sauce. This opens the door to dishes like Caesar salads, bloody Marys, and even basic beef stews.

Just remember to start off with a small splash at first, probably less than a teaspoon at a time. Fish sauce goes from a mysterious, undetectable presence in any dish, to the pungent center of attention in a flash. Learn to dole it out carefully, and no one will be able to pinpoint why your food tastes so good.

Is the Hell&rsquos Kitchen Black Jacket pressure too much?

The beginning of this Hell&rsquos Kitchen dinner service was brutal. From Declan&rsquos undercooked crab cake to Amber&rsquos mistakes on the scallops, the kitchen looked like step back to episode one. Even though these chefs haven&rsquot worked in the same kitchen, the poor cooking mistakes are unforgivable.

While some chefs thrive on pressure and the big moment, the reality is that others falter. For Amber, the past couple of challenges have seen her crumble. Whether it is the pressure, the bickering or just something else, Amber was not focused.

Throughout dinner service, Amber was flustered. Lack of a sear on a scallop, overcooked salmon and a variety of other issues riddled her station. Although she often says that she can cook fish, the reality is that her mistakes keep mounting.

At one point during Hell&rsquos Kitchen dinner service, all the chefs were helping the fish station. If everyone is focused on one area, it doesn&rsquot make for an efficient kitchen. Even though food was getting to the pass, the chefs were off their mark.

Given the task to nominate two chefs, the group was in consensus that Amber was going to be a nominee. Her mistakes were too many.

The other nominee was slightly curious. Although it was clear that Mary Lou and Kori would not vote against each other, the reality is that it was a toss up between Declan and Cody. But, it really didn&rsquot matter. It was clear that all of Amber&rsquos mistakes were too many for Gordon Ramsay to ignore.

Gordon Ramsay determined that Amber was just not ready for the Hell&rsquos Kitchen title. Even though Amber has an impressive resume, she was flustered with the pressure. An executive chef needs to rise to the occasion, not falter.

With four chefs left in Hell&rsquos Kitchen Season 19, predictions on winners are starting to become clear. Although everyone has a favorite, Gordon Ramsay has the final say. Hopefully, no one will stumble right before the end goal.

Do you have a prediction for the Hell&rsquos Kitchen winner? Who has been your favorite Hell&rsquos Kitchen chef this season?

Watch the video: Theres more to life than being happy. Emily Esfahani Smith


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