Manila Steamed Clams and More

Staff Writer
In this week's recipe review, broccoli rabe, plus how to make sformato

(Photo: pointnshoot/ CC4.0)

Steamed clams. (Photo: pointnshoot/ CC4.0)

Check out our editors' picks for this week's top food section recipes.

NY Mag

• Brocolli rabe is in season for a short time; this recipe from Mario Carbone and Rich Torrisi takes the btiterness of the veggie and turns it spicy. 

LA Times

• Enjoy a Washington special from Hudson's Bar and Grill: Manila steamed clams with shallots, white wine, and red pepper.

NY Times

• For an easy but exotic weeknight meal, try the North African chicken recipe with green sauce.


• Is there a better way to start the day than with muesli? Add some berries, nuts, and yogurt and you're good to go.

Chicago Tribune

• The sformato is an Italian soufflé made with veggies; sounds difficult? Easy steps make the side dish doable.

SF Chronicle

• Wrap up some salmon, chard, and mushrooms into an easy-to-serve spring roll.

Seattle Times

• It's cake galore: yellow cake batter, raspberry cream-layer, and pineapple buckle cake recipes make any spring entertaining a cinch.

Portland Press-Herald

• Take clams, Yukon potatos, and bacon to make a thick, creamy clam chowder.

Washington Post

• Never would have thought that cauliflower could be a hearty meal? Believe it: oak-smoked cauliflower dish uses chile de árbol to spice up what's called the "smoked brisket" of veggies.

Wall Street Journal

• An easy salad takes beets, berries, and sorel for a sweet, crunchy taste.