Guy Fieri

I’ve been fasting pre-op so why am I watching Guy videos? Is it psychological? Anyway, thanks Gut…you’re great as usual.

Weelicious: Fourth of July Meals and Beyond

Red, white, and blue food is always part of the upcoming Fourth of July holiday and so this year, I turned to Catherine McCord, founder of Weelicious, a website and cookbooks dedicated to healthy eating, getting kids into the kitchen and to the table. She also is co-founder of One Potato, the first organic home meal delivery kit service designed getting family meals together in 30 minutes or less and that are kid-friendly so that children can help. All the ingredients for One Potato are pre-prepped, making it easy indeed.

As if that wasn’t enough, McCord, has authored several cookbooks including Weelicious: One Family. One Meal with 140 original recipes and Weelicious Lunches: Think Outside the Lunchbox created to go beyond peanut butter and jelly sandwich and featuring more than 160 recipes.

A former model, actress,  and culinary school graduate McCord, the mother of three, who has been on the cover of such magazines as Glamour and Elle magazines, also appears as a judge on Food Network’s Guy’s Grocery Games.

Named by people magazine as “one of the 50 most influential “Mommy Bloggers.” She updates her blog with a new recipe a day. Visit her at

The following recipes are courtesy of McCord.

Fourth of July Parfaits (makes 8 parfaits)

Prep Time: 5 mins Cook Time: 0 mins

Angel food cake (store bought or homemade, recipe below)

  • 1 cup strawberries, stemmed & quartered
  • 1 cup raspberries
  • 1 cup blueberries
  • Coconut whipped cream (recipe below)

Homemade Angel Food Cake:

  • 1 cup cake flour, sifted
  • 2/3 cup powdered sugar
  • 12 large egg whites
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon kosher salt
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice

Cut the angel food cake into 2-inch cubes.

Alternately layer the angel food cake, coconut whipped cream, and berries in clear glasses or mason jars so you can see all the colors and textures.

Homemade Angel Food Cake:

Preheat oven to 325F degrees. Whisk the flour and powdered sugar in a large bowl.

In a standing mixer fitted with the whisk attachment beat the egg whites, cream of tartar, and salt on medium-low speed for about 30 seconds. Increase the speed to medium-high until the egg whites are very foamy and barely form soft peaks, about 45 seconds longer. Gradually add the granulated sugar and continue to beat on medium-high speed until whites are firm and glossy and hold stiff peaks (if you over beat, the meringue will look dry and curdled). Beat in the vanilla and lemon juice.

Sift one-third of the dry ingredients over the meringue. Continue to beat on low speed until just incorporated. Continue the sifting and mixing process 2 more times. Remove the bowl from the standing mixer and fold batter several times with a large spatula to make sure all ingredients are fully incorporated.

Pour half of the batter into ungreased tube pan. Using a spatula push the batter all around the pan as it will help with a more even cake after baking. Scrape remaining batter into pan and spread the top evenly.

Bake the cake about 40 minutes or until top is puffy and golden. Immediately invert the pan onto a baking rack. Allow the cake to cool at least 1 hour.  Turn the cake right side up and using a thin metal spatula, cut around sides and loosen cake. Release the tube from the cake pan. Using thin metal spatula, loosen cake from bottom. Invert cake onto a plate or cake stand and remove bottom. Allow to cool thoroughly before cutting into cubes.

Coconut Whipped Cream

Makes 1 ½ cups

  • 1 can full fat coconut milk
  • 1 teaspoon powdered sugar

Place the jar of coconut milk in the refrigerator to chill overnight.

Being careful to not shake the can, open the coconut milk.

Spoon out the thick coconut cream into a large bowl, which is about 2/3 of the can. Once you get to the liquid, stop and discard or save for smoothies.

Beat the coconut cream with a handheld electric or stand mixer for 1 minute.

Add the powdered sugar and continue to beat until light and fluffy, about 30 more seconds.

Fruit Wands

  • 1 watermelon
  • 2 pints blueberries
  • 20 skewers

Slice the watermelon into 1/2 inch round slices, and then cut out star shapes using a three-inch star-shaped cookie cutter.

Gently slide the blueberries on wooden skewers* and finally place a watermelon star on the top.

Place the skewers in a tall glass or in decorated floral foam as an eatable centerpiece.

Red, White & Blue Pops

Makes 8 Popsicles, depending on the size of your molds

Prep Time: 5 mins Cook Time: 0 mins

  • 12-ounce bag frozen blueberries, defrosted
  • 6 tablespoons agave, divided (you can also use honey)
  • 1 cup plain yogurt
  • 1/2 cup milk (you can use cow’s milk, almond, rice or soy)
  • 12-ounce bag frozen raspberries, defrosted

Place defrosted blueberries and 2 tablespoons agave or honey in a blender and puree until smooth.

Pour the blueberry puree 1/3 way up each popsicle mold and freeze for 30-45 minutes.

Combine the yogurt, milk, and 2 tablespoons of agave or honey in a bowl and whisk until smooth.

Pour yogurt mixture 2/3 way up the popsicle molds on top of the blueberry mixture, gently tap to even out the yogurt layer, and freeze for another 30-45 minutes.

Place defrosted raspberries and 2 tablespoons agave or honey in a blender and blend until smooth.

Finish the popsicles by pouring the raspberry puree over the yogurt, place sticks in and freeze 6 hours to overnight, until frozen through. 

*Because all popsicle molds are different sizes, you may have left overs. You can refrigerate the remaining berry purees and use as toppings for yogurt, granola, pancakes, etc.

This article also appeared in the Food section of the Herald Palladium.

Barefoot Contessa’s Modern Comfort Food

“When I was a kid my mother would cut up hot dogs to add to canned split pea soup for me to eat,” Ina Garten tells me from the barn in West Hampton, New York where she creates and tests the recipes published in her cookbooks, including the latest “Modern Comfort Food” and on the her Food Network show Barefoot Contessa.

         I tell her that I ate so much split pea soup when I was a kid that my mother told me I was going to turn green. Garten laughs though it really isn’t very funny. It’s just the way she is. Polite and friendly, as if she and I are good friends rather me interviewing her in a spot where her phone gets very poor reception. That’s for sure. During the course of a 45-minute call, we get disconnected at least five times.

         But back to the split pea soup. When Garten was thinking up recipes for “Modern Comfort Food,” the 12th in her Barefoot Contessa series, it was one of the dishes she wanted to include. But not just any old split pea soup.

“My soup is from scratch and instead of hot dogs, I sauteed kielbasa,” she says. I love the way crispy sausage and the creamy soup contrast with each other.”

         Using her culinary magic, among the 85 recipes in her book she transforms the grilled cheese of childhood into Cheddar & Chutney Grilled Cheese and the frozen pot pies your mom kept in the freezer in case she was late getting home morph into Chicken Pot Pie Soup with Puff Pastry Croutons. Burnt hamburgers made by your dad the one time he tried to grill are now Smashed Hamburgers with Caramelized Onions.

         When I mention that I love her recipes because they always work and that often with celebrity cookbooks it’s just the opposite, she responds with a laugh, saying “ya’think?”

         Her recipes, on the other hand, are strenuously tested. It took her six years to perfect her recipe for Boston Cream Pie. She just couldn’t get it right until she finally found the exact flavor matches for the cake, chocolate glaze and pastry cream layers.

         Some, no make that most, of us would have given up or just said “good enough.” But not Garten which is why the Boston Cream Pie she hoped to put in two cookbooks ago didn’t make it until this one.

         “Sometimes it takes me a day to create a recipe that works just right, sometimes weeks or even months,” she says, noting that she loves getting up in the morning knowing she has a long list of recipes to test.

         She also has advice on how to use her recipes.

         “Do it once the way it’s written using the same ingredients, then you’ll know the way it is supposed to be,” she says, noting that someone once complained about one of her recipes not working and when she drilled down as to why, discovered that out of the seven ingredients called for, they didn’t use three. “It’s like someone saying the chocolate cake didn’t turn out and then they tell you they didn’t use any chocolate in it.”

Recipes courtesy of Modern Comfort Food: A Barefoot Contessa Cookbook. Copyright © 2020 by Ina Garten. Photography by Quentin Bacon. Published by Clarkson Potter, an imprint of Penguin Random House.

Chicken Pot Pie Soup
Serves 6
3 chicken breasts, skin-on, bone-in (2½ to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
6 tablespoons (¾ stick) unsalted butter
5 cups chopped leeks, white and light green parts (3 leeks) (see note)
4 cups chopped fennel, tops and cores removed (2 bulbs)
3 cups (½-inch) diced scrubbed carrots (5 medium)
1 tablespoon minced garlic (3 cloves)
1 tablespoon chopped fresh tarragon leaves
¼ cup Wondra flour
¾ cup cream sherry, divided
7 cups good chicken stock, preferably homemade
1 (2 × 3-inch) piece of Italian
Parmesan cheese rind
1 (10-ounce) box frozen peas
1 cup frozen whole pearl onions
¼ cup minced fresh parsley

Preheat the oven to 350 degrees.
Place the chicken on a sheet pan skin side up, rub the skin with olive oil, and
season generously with salt and pepper. Roast for 35 minutes, until a
thermometer registers 130 to 140 degrees. Set aside until cool enough to
handle. Remove and discard the skin and bones and cut the chicken in 1-inch
dice. Set aside.

Meanwhile, melt the butter in a medium (11 to 12-inch) heavy-bottomed pot or
Dutch oven, such as Le Creuset, over medium heat. Add the leeks, fennel, and
carrots, and sauté over medium-high heat for 10 minutes, stirring occasionally,
until the leeks are tender but not browned.

Stir in the garlic and tarragon and cook for one minute. Sprinkle on the flour
and cook, stirring constantly, for 2 minutes. Add ½ cup of the sherry, the
chicken stock, 4 teaspoons salt, 1½ teaspoons pepper, and the Parmesan rind.
Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes.
Add the chicken, peas, and onions and simmer uncovered for 5 minutes. Off
the heat, remove the Parmesan rind and add the remaining ¼ cup of sherry
and the parsley. Serve hot in large shallow bowls with two Puff Pastry Croutons
on top.

Note: To prep the leeks, cut off the dark green leaves at a 45-degree angle and
discard. Chop the white and light green parts, wash well in a bowl of water,
and spin dry in a salad spinner. Wet leeks will steam rather than sauté.

Puff Pastry Croutons -Makes 12 croutons
All-purpose flour
1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted (see note)
1 extra-large egg beaten with 1 tablespoon heavy cream, for egg wash
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Lightly dust a board and rolling pin with flour. Unfold the sheet of puff pastry
on the board, dust it lightly with flour, and lightly roll the pastry just to smooth
out the folds.

With a star-shaped or fluted round cookie cutters, cut 12 stars, or rounds of
pastry and place them on the prepared sheet pan. Brush the tops with the egg
wash, sprinkle with salt and pepper, and bake for 8 to 10 minutes, until puffed
and golden brown.

Defrost puff pastry overnight in the refrigerator. You want the pastry to be very
cold when you bake it. make ahead: Prepare the pastry cutouts and refrigerate.

Bake just before serving.

Boston Cream Pie
Makes one 9 – inch cake / serves 8
For the cake:
¾ cup whole milk
6 tablespoons (¾ stick) unsalted butter
1½ teaspoons pure vanilla extract
½ teaspoon grated orange zest
1½ cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons kosher salt
3 extra-large eggs, at room temperature
1½ cups sugar

for the soak:
¹⁄₃ cup freshly squeezed orange juice
¹⁄₃ cup sugar
1 tablespoon Grand Marnier

For the chocolate glaze:
¾ cup heavy cream
1¼ cups semisweet chocolate chips, such as Nestlé’s (7½ ounces)
2 ounces bittersweet chocolate, such as Lindt, broken in pieces
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
½ teaspoon instant coffee granules, such as Nescafé

Grand Marnier Pastry Cream (recipe follows)

Preheat the oven to 325 degrees. Butter two 9-inch round baking pans, line
them with parchment paper, butter and flour the pans, and tap out the excess
flour. Set aside.

For the cake, scald the milk and butter in a small saucepan over medium heat
(see note). Off the heat, add the vanilla and orange zest, cover the pan, and set
aside. In a small bowl, sift together the flour, baking powder, and salt and set

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs
and sugar on medium-high speed for 4 minutes, until thick and light yellow
and the mixture falls back on itself in a ribbon. By hand, first whisk in the
warm milk mixture and then slowly whisk in the flour mixture. Don’t overmix!
Pour the batter evenly into the prepared pans. Bake for 22 to 25 minutes, until
a toothpick comes out clean. Allow the cakes to cool in the pans for 15
minutes, then turn them out onto a baking rack, flipping them so the top sides
are up. Cool to room temperature.

For the soak, combine the orange juice and sugar in a small (8-inch) sauté pan
and heat until the sugar dissolves. Off the heat, add the Grand Marnier and set

For the chocolate glaze, combine the heavy cream, semisweet chocolate chips,
bittersweet chocolate, corn syrup, vanilla, and coffee in a heatproof bowl set
over a pot of simmering water. Stir occasionally with a wooden spoon, just until
the chocolates melt. Remove from the heat and set aside for 25 to 30 minutes,
stirring occasionally, until the chocolate is thick enough to fall back onto itself
in a ribbon.

To assemble, cut both cakes in half horizontally. Place the bottom of one cake
on a flat plate, cut side up. Brush it with a third of the soak. Spread a third of
the Grand Marnier Pastry Cream on the cake. Place the top of the first cake on
top, cut side down, and repeat with the soak and pastry cream. Place the
bottom of the second cake on top, cut side up. Repeat with the soak and pastry
cream. Place the top of the second cake on top, cut side down. Pour the
ganache on the cake, allowing it to drip down the sides. Set aside for one hour,

It’s Always Five O’Clock Somewhere: Geoffrey Zacharian

An hour before Geoffrey Zakarian’s Interactive Cooking Demonstration at the 77th Senior PGA Championship began, the large room at the KitchenAid Fairway Club at Harbor Shores was already standing room only.

But when Zakarian, star and/or producer of six television shows including the Food Network’s The Kitchen, Cooks Vs. Cons, Chopped and Iron Chef American didn’t disappoint.

Dapperly attired in a suit and tie with a burgundy handkerchief tucked into his breast pocket, Zakarian began by engaging the crowd, asking for questions almost immediately before announcing that he was going to start by making a drink.

Almost immediately someone in the audience shouted “it’s 5 o’clock somewhere” and both Zakarian and the audience laughed.

The comment was in reference to the name of a Jimmy Buffet song. But Zakarian said that he’d been sued for using that phrase.

“That’s why we say kitchen cocktail,” he said. “The reality is we got sued. So are there any other questions before I make a cocktail for myself?”

The drink in question was a Gold Rush, a simple concoction of honey, bourbon and freshly squeezed lemon juice.

“It’s got to be fresh lemon juice,” said Zakarian. “Don’t buy those plastic things shaped like a lemon. You know why, they’re full of ascorbic acid to make it last forever.”

Processed foods and buying in abundance only to have it go rancid or stale is on the list of things Zakarian, who also adds restaurateur to his list of accomplishments owning several in New York including The Palm Court, The National Bar & Dining Rooms and The Lamb’s Club. His newest, Georgie and The Garden Bar at Montage Beverly Hills, are scheduled to open in August.

“We buy too much and we waste it,” said Zakarian who in his role as Chairman of the City Harvest Food Council, a food rescue organization dedicated to fighting hunger in New York City, oversaw the collection and distribution 50 million pounds of food. “No snack foods, no processed foods, all good healthy food. I hate waste. In my kitchens, if I see a radish in the garbage, you’re out.”

Bantering with the audience while he prepared lobster salad and a shaved asparagus salad, Zakarian was asked why he wore a suit while cooking.

“Because my dad always told me to dress for the job you want,” he responded.

“Then you should be dressed in golf attire,” someone else said referring to an early reference Zakarian had made about loving the game of golf. “That’s the job you want.”
“Why?” Zakarian shot back. “Have you see what some of those people out there are wearing?”

At the end of his demonstration, Zakarian lined up to have his photo taken with fans and to sign his newest cookbook, My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients (Potter 2014; $30) to raise money for the Susan B. Komen Foundation.


1 cup whole milk

1 teaspoon sea salt

1 teaspoon sugar

4 ounces unsalted butter

5 ounces all-purpose flour

5 large eggs

5 ounces grated gruyere cheese

Freshly ground black pepper

Gruyere Mornay:

2 ounces unsalted butter

2 tablespoons minced shallot

1 teaspoon minced garlic

Kosher salt and freshly ground black pepper

1/4 cup all-purpose flour

35 ounces whole milk

4 ounces gruyere cheese

4 ounces Parmigiano-Reggiano

1 teaspoon Dijon mustard

Beer Mustard Sauce:

8 ounces mayonnaise, such as Hellmann’s

8 ounces Dijon mustard

2 tablespoons beer extract powder

2 tablespoons honey

1 tablespoon mustard powder

1 tablespoon malt vinegar

Kosher salt and freshly ground black pepper

 For the gougeres: Preheat the oven to 400 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

In a medium saucepot combine the milk, sea salt, sugar and butter, and bring to a boil. Add the flour and cook until thoroughly incorporated, about 2 minutes. Transfer the mixture to the bowl of stand mixer fitted with the paddle attachment and mix until the dough is the temperature of warm tap water, about 30 seconds. Add the eggs, one at a time, until smooth. Fold in half of the gruyere and some pepper.

Transfer the batter to a pastry bag fitted with a 3/8-inch round pastry tip. Pipe 1-inch-wide rounds on the prepared baking sheets 2-inches apart, about 60 total. Sprinkle the top with the remaining gruyere and some black pepper.

Wet a fingertip and press down lightly to remove the point on each gougere. Bake for 8 minutes and rotate. Bake until the gougeres are golden brown, another 4 minutes. Cool to room temperature.

For the Mornay: In a medium saucepot set over low heat, melt the butter and sweat the shallots and garlic for 5 minutes. Season with salt and pepper. Add the flour and cook until it smells toasted, 2 minutes. Add the milk and bring to a boil, stirring continuously so no lumps form. Reduce the heat to a simmer and cook until the sauce reaches the desired consistency. Slowly add the gruyere and Parmigiano-Reggiano, and stir until smooth. Add the mustard and season with salt and pepper. Transfer the Mornay to a bowl and cool in the fridge or set over ice. When cool, transfer to a piping bag fitted with a small tip.

For the sauce: In a large bowl, combine the mayonnaise, mustard, beer extract powder, honey, mustard powder and vinegar, and whisk thoroughly to remove the lumps. Season with salt and pepper.

Preheat the oven to 350 degrees F.

Fill the gougeres with the Mornay sauce and reheat in the oven to melt the cheese, 5 minutes. Serve the hot gougeres with the beer mustard.

Spring Asparagus Salad

With Frisee, Parmigiano Reggiano and a Caper Anchovy Vinaigrette

Yield: 6


For the Salad

1ea      Bunch Asparagus

2ea      Heads of Frisee (Trimmed)

6oz      Parmigiano Reggiano

1/2cup Toasted Hazelnuts

For the Pickled Red Onions

1ea   large Red Onion

1 cup   White Wine Vinegar

1/3rd cup Sugar

1/3rd cup Water

3 cloves Garlic

For the Vinaigrette

1 ea Shallot (finely minced)

1Tablespoon  Capers

3ea Marinated White Anchovies

1Tblsp Dijon Mustard

3 Tbsp. White Wine Vinegar

¼ Cup  Blend Oil

¼ Cup  Olive Oil


For the Pickled Red Onions

  1.  Slice the red onion in to thin rings, put in to a bowl and set aside.
  2. In a small sauce pot, heat vinegar, water, sugar, garlic to a boil and pour over red onion rings.
  3. Cover tightly and leave to cool to room temperature. Then refrigerate and save for garnishing the salad.

For the Vinaigrette

  1. Place your minced shallots in to a medium sized bowl with the Dijon mustard, white wine, and anchovies.  Let this sit for 5-10 minutes to marinate.
  2. Once Marinated, whisk vigorously fully incorporating the Dijon in to the vinegar, and the shallots.
  3. While whisking vigorously, slowly drizzle in the two oils.
  4. Fold in the capers and season with salt and pepper. Set aside for later when dressing the salad.

For the Salad

  1. Trim the ends of the Asparagus that are stringy and woody.
  2. Slice the asparagus lengthwise on a mandolin, thinly, in to ice water, and let sit for 5 minutes to stiffen.
  3. Remove Asparagus from ice water after 5 minutes, let stand for 1 minute on paper towel to dry, then place in to a medium sized bowl with the trimmed frisee.
  4. Toss the asparagus and frisee, with the toasted hazelnuts, Pickled Red onion rings, season with salt and pepper, then dress with 3 tablespoons of vinaigrette.
  5. Set on to a plate, and using a micro plane, grate the Parmigiano Reggiano over the top of the salad and then serve immediately.

Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family

Photographer Leslie Grow, Food Styling Cat Steele, Prop Styling Lindsey Lower, Spicy Arrabiate Penne

I had the chance to chat with Valerie Bertinelli when she was in Chicago a few weeks ago to sign copies of her new cookbook, Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family (Oxmoor House 2017; $30). It’s always interesting to meet someone in real time that you’ve, in a way, grown up with. Not saying Bertinelli and I were from the same neighborhood or belonged to the same Girl Scout troop, but I was about her age when I watched her play the role of Barbara on “One Day at a Time,” which ran from 1975-1984. The sitcom was rather revolutionary for its time because it was about a divorced single mom raising two kids at a time where most family shows were about households with a mom, dad and a couple of kids.

“Barbara” was adorably cute, bubbly and, in my memory, almost always smiling. Flash forward 30 some years, numerous movies and a starring role on the TV series, “Hot in Cleveland” for which she won her second Golden Globe award (the first was for “One Day at a Time”) and Bertinelli could still be channeling Barbara. She’s warm and friendly and totally enthusiastic about cooking. Currently she has two Food Network shows, “Valerie’s Home Cooking” and “Kids Baking Championship,” the latter which she co-hosts with pastry chef Duff Goldman.Oxmoor House Valerie's Home Cooking Steamed Clams with Spicy Garlic Bread

Her cooking style, she says, is all about simplicity and ease.

“Who wants to complicate their life any more than they have to?” she says.  “We all have enough complications going on in our life, so let’s make it easy in the kitchen. The last thing I want is for people to feel intimidated by my recipes so I work at making them easy to follow and delicious as well.”

Each of the 100-plus recipes in her book not only tell how long they take to make from start to finish but also the “hands-on” time. For example, hands-on time for her Spicy Arrabiata Penne is five minutes, total cooking time is 20 minutes. She also prefaces the recipes with a personalized anecdote about its importance to her and offers variations of the dish.

Describing herself as a Food Network addict, Bertinelli says it’s “crazy” to find herself starring in two shows on the channel and writing a cookbook, the title of the first being a take on her original TV series and called “One Dish at a Time.”

When asked how cooking at home differs from preparing dishes on her show, Bertinelli says she finds it challenging because when she’s cooking in her own kitchen she’s cooking alone.

“I don’t have to look up and talk and explain how and why I’m doing something,” she says. “It’s a little bit different of a muscle. It’s like cooking two Thanksgiving dinners every day as we shoot each show. You’re on your feet a lot and I’m exhausted everyday shooting the show. But it’s also invigorating as well because it’s so much fun to share something I love.”

Steamed Clams with Spicy Garlic Bread

Serves 2

Hands-on 20 minutes

Total 20 minutes

2 tablespoons olive oil

8 ounces smoked sausage, sliced

1 shallot, thinly sliced

2 garlic cloves, chopped

1⁄8 teaspoon crushed red pepper

1 cup dry white wine

1/2 cup coconut milk

1 tablespoon salted butter

1⁄8 teaspoon ground turmeric

1⁄8 teaspoon ground ginger

1 teaspoon kosher salt

¼ teaspoon black pepper

1 pound clams in shells, scrubbed

1 tablespoon fresh lime juice

3 lemon thyme or thyme sprigs

Spicy Garlic Bread (recipe follows)

Heat the oil in a large skillet over medium. Add the sausage; cook, stirring often, until golden brown, about 5 minutes. Transfer the sausage to drain on paper towels, reserving the drippings in the skillet.

Place the sausage in a large serving bowl.

Add the shallot to the skillet; cook, stirring often, until translucent and tender, 3 to 4 minutes. Stir in the garlic and crushed red pepper; cook for 1 minute. Add the wine, stirring and scraping to loosen the browned bits from the bottom of the skillet. Stir in the coconut milk, butter, turmeric, ginger, salt, and black pepper. Add the clams; cover the skillet, and let the mixture steam until the clams open, 6 to 7 minutes.

Transfer the clams to the bowl with the sausage. Stir the lime juice into the broth. Pour the broth over the clams and sausage. Remove the leaves from the thyme sprigs; discard the stems. Sprinkle the clam mixture with the lemon thyme leaves. Serve immediately with the Spicy Garlic Bread.

Spicy Garlic Bread

Serves 4

Hands-on 5 minutes

Total 10 minutes

1 (12-ounce) French bread loaf

¼ cup unsalted butter, softened

3 garlic cloves, minced

¼ teaspoon crushed red pepper

Pinch of kosher salt

Preheat the oven to 350°F. Cut the bread in half lengthwise through the top of the loaf, cutting to, but not through, the opposite side. Cut the bread crosswise at 1-inch intervals, cutting to, but not through, the opposite side.

Stir together the butter, garlic, crushed red pepper, and salt. Spread the butter mixture over the bread and between the slices.

Bake until golden brown, 5 to 7 minutes.