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Thumb_11977_Puerto Rican Clams

Thumb_11977_Puerto Rican Clams

Clams in the marketplace that gape open often do so because they are in a weakened state from being out of water for a long time. Tap on them; if they pull shut, the clams are okay to cook. If they don't respond, discard them. Read more about this recipe in the Washington Post.

Thumb_10626_Spaghetti With Canned Tuna And Tomatoes

Thumb_10626_Spaghetti With Canned Tuna And Tomatoes

This weeknight staple is so simple, but so delicious. You could substitute water-packed tuna if that's all you have, but the olive oil gives it a richer, fuller flavor. Read more about this recipe at the Cookthink blog.

Thumb_8075_Pork, Squash And White Bean Stew With Cilantro

Thumb_8075_Pork, Squash And White Bean Stew With Cilantro

This late-summer stew is perfect for when summer squash are still available but the leaves have started to turn and the temperature's dipping. We used yellow squash here, but you could add any vegetables you have on hand.

Thumb_7966_Tomato-Chipotle Soup

Thumb_7966_Tomato-Chipotle Soup

Regulate your soup’s smokiness and spiciness by adding more or less adobo sauce. Use just a teaspoon or two of the sauce only (no peppers) for a mild chipotle flavor, or a few whole peppers for a soup with real kick.

Thumb_13648_New York-Style Clam Chowder

Thumb_13648_New York-Style Clam Chowder

Long Island, New York and Manhattan have long argued over who gets credit for developing this recipe. Although some Long Islanders still refer to the chowder as Long Island Clam Chowder, the rest of the culinary world is in agreement that it is a Big Apple version. Read more about this recipe in the Washington Post.

Thumb_14946_Chickpea, Potato And Spinach Stew

Thumb_14946_Chickpea, Potato And Spinach Stew

This aromatic, hearty North African-inspired vegetable stew is delicious as a side to grilled or roasted meat -- or as a complete and nutritious one-pot meal on its own. See step-by-step instructions and photos at the Cookthink blog.

Thumb_17591_Whole Wheat Rotini With Mushrooms, Cannellini Beans And Green Onions

Thumb_17591_Whole Wheat Rotini With Mushrooms, Cannellini Beans And Green Onions

This is a simple, umami-rich whole grain pasta fortified with sautéed mushrooms, tomatoes, green onions and cannelini beans. Penne would work here too, but the rotini does a nice job of grabbing and holding on to the sauce.

Thumb_17616_Tomato-Rice Soup

Thumb_17616_Tomato-Rice Soup

This simple soup is a perfect first course before Bollito Misto, or with just a grilled cheese sandwich. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_7182_Ratatouille, Chickpea And Feta Bake

Thumb_7182_Ratatouille, Chickpea And Feta Bake

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_17608_Bollito Misto

Thumb_17608_Bollito Misto

Like most boiled meat dishes, classic Italian bollito misto is simple, taking time but little attention. The rich, fragrant broth is served as a first course, so reserve your broth to eat alone or as the base for tomato-rice soup. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_17275_San Francisco Crab Meatball Chowder

Thumb_17275_San Francisco Crab Meatball Chowder

If you are looking for a chowder that is deeply flavored and hearty but not overly rich, this is it. It’s perfect for a casual occasion, but the crab meatballs deliver an element of surprise, and make it special. Read more about this recipe at the Washington Post.