Quick and easy to prepare—and fun to eat—this recipe is perfect for parties: Your guests can snack on the clams straight from the grill. You’ll have more cocktail sauce than needed for 24 clams, but covered tightly and refrigerated, the sauce will last about a week—just give it a good stir before use. You can also spoon it over cream cheese and serve it as a spread with crackers and celery; thin it out with tomato juice to make the best Bloody Mary mix you’ve ever tasted; mix it into meatloaf; use it in place of ketchup on a burger; or fold a few tablespoons into a cup of mayonnaise for a zesty sandwich spread.
This recipe makes more crema than you’ll need for six ears of corn: Slather the extra on toasted baguette slices, BLT sandwiches or grilled chicken. Covered and refrigerated, it will last about five days. If you like a little heat, add crushed red pepper with the rest of the ingredients before combining.
Stack these mushrooms on focaccia or ciabatta with some baby greens for a tasty meatless sandwich or add leftover ’shrooms to a turkey or roast beef sandwich for a big boost of flavor. Sub mushroom or vegetable broth to turn this recipe into an all-vegetarian entree for two. Tip: Removing the dark gills from beneath the portabella’s cap (by gently scraping them off with a soup spoon) prevents the sauce from turning an unappetizing inky color.
This jus is just as comfortable with a French dip or open-faced steak sandwich as it is with expensive cuts of beef; it also goes well with pork and lamb. To create those cool cross-hatch grill marks, place the steaks on the grill at a 45-degree angle to the grates. Cook 3 to 4 minutes, then rotate 90 degrees and cook for another 3 to 4 before flipping and doing the same. To ensure your steak is cooked exactly the way you like, check its temperature with an instant-read thermometer.
Lemony and tart, this marinade adds a bright punch of flavor to seafood, lamb and, of course, chicken. If the wings are whole, you’ll need to separate them. Simply cut each through the “elbow” joint, leaving the drumette and “forearm” (the piece with the two bones). Then, remove the tips from the forearms and discard.