Chris Fischer
Beer-Steamed Clams
Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done.
Sautéed Swiss Chard with Garlic and Lemon
This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.
Pan-Seared Squid with Lemony Aioli and Greens
Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.
Lobster Salad with New Potatoes and Pickled Onion
Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.
Runner Beans with Swiss Chard Stems and Basil
Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.
Fettuccine with Shiitakes and Asparagus
For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
Grilled Chicken with Arugula and Warm Chickpeas
Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.
Grilled Steak with Parsley-Parmesan Salad
The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.
Strawberry-Basil Shortcakes
We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.