New England summers have always meant copious amounts of seafood for me. And this year is no different — so as soon as the temperatures hit that comfortable level where grilling outside can be accompanied with eating outside, we picked up some littleneck clams to grill.

Our local butcher shop, which also features a nice selection of fresh fish, had piles of clams in the display case when the kids and I stopped in after soccer practice on a recent Saturday. We were buying burgers for dinner, and house-made hot dogs for lunch. But when the kids said, “Mommy, can’t we get some clams too?” I didn’t hesitate for a second. It’s seafood time!

I love making clams on the grill. You heat the grill up, and put the scrubbed-clean clams directly on the grates (always remember to wash your clams to remove sand and grit from the shells!). Sometimes, I will also put a pan of beer to infuse them with a little steamy ale, but you don’t have to. Then you wait for them to cook. It’s so incredibly simple and when the clams open, they are ready to be removed to a serving plate.

As they near completion, you can also whip up a quick garlic butter sauce that’s amazing with the salty, meaty littleneck clams we prefer. It’s magical.

My kids are huge clam fans too. They are the first in line to swipe a fried clam from my plate when we head to a favorite seafood shack in the summer. And if you put a plate of clams out, they will both reach for them instantly.

It’s good. I love that they enjoy seafood as much as I do.

Are you a fan of clams?

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On Thanksgiving, my husband cooks our turkey. It goes in the countertop rotisserie and spins around, cooking for a few hours. It’s always juicy and so flavorful, and everyone dives for it.

But me? I am all about the side dishes. There’s something exciting about a table loaded with squash, mashed potatoes, sweet potatoes, green beans, carrots and so much more. And we can’t forget the Brussels sprouts — they’re a must, and truly my favorite.

Mix those Brussels sprouts with bacon and you have something amazing — salty and savory. The teensiest hint of sweet. Add in caramelized roasted onions, sweet dried cranberries and salt and pepper … and it’s heaven. In a serving bowl.

And the best part of this Roasted Brussels Sprouts with Onions, Bacon and Cranberries recipe? It’s so simple. With just a little chopping and a little roasting, the dish comes together quickly and easily.

Being Thankful

This post is part of a Thanksgiving series created by mom blogger Jenny Melrose from The NY Melrose Family. Jenny and I know each other from way back in high school, and I will never forget how kind she was to me on my first day. It was sophomore year, and I had moved to the small town just a few weeks earlier. Although I could have stayed at my same Catholic high school about 30 minutes away, I decided I wanted to try public school. On the first day, I felt so out of place. It had been years since I had worn anything other than a uniform to school so I was awkward in my clothes and in my skin. When lunchtime rolled around, I was ready to tell my parents it was all a mistake and I wanted to go back to my old school. But Jenny insisted I eat with she and her friends. It was a simple act of kindness that brightened my day — and by the end of that day, I had met many nice girls.

While Jenny and I never made it past the acquaintance stage in high school, we had lots of classes together and I was always amazed about how upbeat, happy and kind she was. She still is. When I ran into her at BlogHer ’12 this summer, she was just as sweet and welcoming as I remembered from that first day of sophomore year.

When Jenny asked me to join her Thankful Series back in August, my mind was swimming with ideas of what I would make to post about — and what I was grateful for. The truth is that I am grateful for so much.

Two wonderful kids who amaze me all the time.

Two beagles that make me laugh every day.

A supportive husband.

A great family.

Our home.

Being able to pursue my passion for writing (and cooking) every day.

But I keep coming back to one thing: what I am most grateful for this November is kindness. Kind people have a way of making you smile. Kindness touches your heart. The simple truth is that a kind word, a generous thought and even the simplest of kind gestures can mean so much. And in the wake of Hurricane/Superstorm Sandy, I saw kindness all around — in my community, my social networking community and the world at large. I am so grateful for kindness.

I hope you will tune in to all the posts in A Thankful Series. Be sure to check out Dorothy from Crazy for Crust’s post from yesterday — a recipe for the mouthwatering Coconut French Silk Pie and also drop in on Kelly from Live Laugh Rowe  tomorrow to see what she has in store.

Roasted Brussels Sprouts with Onions, Bacon and Cranberries
serves 4

1 lb Brussels sprouts, trimmed and quartered
1 small yellow onion, quartered and cut into 1/4-inch slices
2 tbsp extra virgin olive oil
salt and pepper, to taste
2 slices bacon, cooked and crumbled
1-2 tbsp dried cranberries

Preheat oven to 400 degrees.

Toss together the Brussels sprouts, onion, olive oil, salt and pepper on a nonstick baking sheet. Slide into the oven and bake for 10 minutes. Stir. Bake for an additional 10-15 minutes until vegetables are golden and soft.

Combine the Brussels sprouts, bacon and dried cranberries in a mixing bowl. Toss well to combine. Season to taste with additional salt and pepper.

Serve.

Note: This can be made a day in advance.

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Confession: I’ve been known to carefully plan holiday dinners but totally forget about drinks. Usually it’s my husband who clues into the conspicuous absence of beverages. He asks me if I bought anything to serve for drinks. And my response? Usually something like “Well, there’s water!”

He’s not fond of that answer.

Don’t worry — I am trying hard to change that little habit. Beverages matter. So for Thanksgiving, I usually buy a few bottles of sparkling lemonade, fill a pitcher with ice water and perhaps another with iced tea. That ensures their is something for everyone — the kids, the adults, everyone.

Of course, if you enjoy adult beverages, having a nice bottle of wine that complements the turkey and all the fixin’s is good to have on hand too. And — if you want — a signature cocktail like this Cranberry Citrus Martini is fun too. It’s sweet, citrus-y and has a hint of tartness. And making it? Super easy … especially if you make the cranberry reduction ahead of time and just keep it chilled until you are ready to serve it.

And a little hint … If you don’t have a cocktail shaker, just use your favorite tightly-sealing, dishwasher safe water bottle and shake it up.

What does your family love to drink on Thanksgiving?

Cranberry citrus martini
serves 4

2 cups cranberry cocktail
1/3 cup freshly squeezed orange juice
4 oz chilled pineapple vodka

Start by making a cranberry reduction. In a small saucepan, heat the cranberry cocktail to boiling. Reduce heat slightly and boil for 20-30 minutes, until reduced to about 1/3 cup

In a cocktail shaker, combine the cranberry reduction, orange juice and pineapple vodka with ice. Shake thoroughly to combine.

Strain the drink into four glasses. Garnish as desired.

Optional: For a tasty boozy garnish, soak dried cranberries in pineapple vodka for 1-2 hours. Skewer with pineapple chunks and drop into the glasses.

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Warm breezes, the sound of waves crashing on the shore, laughter … these are the things our happy summer celebrations are made of. And they are fueled by summer dinners where the chicken is grilled, the corn is freshly peeled and steamed and the salads are chilled.

We had a bit of a celebration recently for a special boy’s birthday. Will was just three months old when I started Sarah’s Cucina Bella back in 2005. Three. Months. Old. He hadn’t tried solid foods, sat up on his own or even said a word yet. Now, he’s just turned seven.

I can’t believe I am mom to a seven-year-old. Wasn’t Will just that baby peering into the fridge in a onesie? Or that little guy heading to soccer for the first time? Or that little boy heading off to Kindergarten? He’s growing up. Will loves science and swimming. He plays soccer, runs track and is learning to ride a bike sans training wheels. And he’s a voracious reader who devours chapter books. And he loves good food.

For his birthday, he choose the menu. His request? Macaroni and cheese and make your own salads. I added grilled chicken, boneless beef ribs and this Tangy Cranberry Almond Coleslaw to the mix to round it out. He was thrilled and devoured a towing plate of food. Plus cake.

This recipe started with a little cabbage from my CSA, which I knew I wanted to prepare as freshly as I could. But I didn’t want a classic creamy-sweet version. Instead, I went for tang with just a hint of sweet. And I wanted simple. Fresh cabbage, red peppers, carrots, dried cranberries and almonds … these came together in a symphony of tastes and textures. While this does take some chopping, this recipe is definitely simple. The dressing is a mere three ingredients (plus salt and pepper).

Speaking of the dressing, I used Hellmann’s® Mayonnaise Dressing with Olive Oil in it. As you may remember, I am one of Hellmann’s Real Foodies so every so often they send me goodies to cook with and whatnot. Recently, that included a jar of the olive oil version of their classic mayo. This is something I’ve wanted to try for more than a year so I was psyched. And it was perfect for blending into this coleslaw dressing for a clean, tangy flavor with seasoned rice vinegar and dried dill.

This coleslaw was an overwhelming hit with no leftovers waiting the next morning.

Tangy Cranberry Almond Coleslaw
serves 8

1 small cabbage, finely shredded (about 4 cups)
1 cup shredded carrots
1 red pepper, finely chopped
1/2 cup dried cranberries
1/2 cup sliced almonds
1/2 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
1/4 cup seasoned rice vinegar
1/8 tsp dried dill
salt and pepper, to taste

In a large mixing bowl, stir together the cabbage, carrots, red pepper, dried cranberries and almonds.

In a small bowl, whisk together the mayo, rice vinegar, dill, salt and pepper. Pour over the cabbage mixture and toss to coat.

Cover and chill for at least two hours, allowing the cabbage to soften and wilt. Stir again. Serve.

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Disclosure: Although I am a Hellmann’s Real Foodie, I wasn’t compensated for this post. However they did provide me with the mayo and a gift card for groceries that helped finance the creation of this recipe.

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“Winter was not kind to my body this year.” Those words escaped my lips at the beach last week. It erupted forward before I could self-censor myself and tuck the sentiment away. My cousins, to whom I spoke, quickly tried to argue with compliments, a sweet gesture but the scale doesn’t lie. I’ve put on more weight than I am comfortable carrying around. I hate it. And I especially hate the constant battle with my weight. What happened to the days when my weight was constant? (Yes, I know the answer: age, time, kids, work, stress, rinse, repeat.)

Then one of my cousins suggested we all try the Mediterranean diet, which is more a lifestyle or eating philosophy than diet. I’m familiar with the principals of the Mediterranean diet, which I have loosely followed for several years. In the past few months, I’ve been lax about it … Perhaps that’s to blame for the weight gain. Anyway, I agreed. We’re trying it.

The Mediterranean diet is inspired by the actual diet of folks in the Mediterranean region.  Before modeling my own diet after it, I researched it a bit and read The Mediterranean Prescription. Basically, you eat lots of fruits, vegetables, legumes, nuts, seeds and whole grains. Olive oil is used freely. You can dairy in moderation. Fish is eaten several times a week, along with some poultry. Healthy fats and red wine are ok too — in moderation. Red meat is seldom had.

As far as eating styles go, this is something I can really get behind. It’s natural to me to eat lots of fruits and veggies. And 12-grain bread is my absolute favorite. The challenge for me is to eat enough fish. And to eat red meat seldom (I typically have it once a week). But these are things that I can overcome.

Our conversation and collective decision inspired me to pick up flounder fillets when I was at the store this weekend. Flounder is a low mercury fish, and these thin wild-caught fillets were perfect for the recipe I had in mind. This is something I’ve made a few times, using whatever white fish I had handy. It’s good with catfish fillets, cod or tilapia as well.

Basically, the fish is bathed in an olive oil garlic mixture, salted and topped with fragrant thyme. Yes, it sounds like a lot of olive oil, but in reality you don’t eat all that oil — and the flavor it gives is worth it.

Then you bake it until the fish flakes effortlessly when pricked with a fork. Serve it with lemon wedges (yes, it’s required. Lemon and fish is a must). It’s a simple recipe, but one that produces a tender, delicate fish that the kids and I love.

What about you? Do you have an eating philosophy you follow?

Oven Poached Flounder with Garlic and Olive Oil
serves 4

1 lb flounder fillets (thin fillets — about 1/4 inch thick)
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
4-5 sprigs fresh thyme (one for each fillet)
sea salt
lemon wedges

Preheat oven to 375 degrees. Spray a 9×13-inch glass baking dish with cooking oil spray. Rinse the flounder under cool water and arrange in the pan.

Whisk together the olive oil and garlic. Then pour over the flounder. Place a spring of thyme on each piece of flounder.

Salt, to taste, with sea salt.

Slide the baking dish into the preheated oven and bake for 12-15 minutes, until the fish flakes easily with a fork.

Serve immediately with lemon wedges.

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A little over a year ago, Shawn, the kids and several of our friends were on the Cape (Cape Cod, that is) for a wedding. One evening, we got takeout from a little place in Orleans, Massachusetts called Sir Crickets. We all ordered something different — fried clams, fried oysters (mmm!), clam chowder, fish and chips … there was just an array. We all shared a bit, which I love to do. It allows you to try so much more without going crazy. Total bliss.

The fried oysters — the first ones I’ve ever had — were amazing: tender, meaty and beautifully cooked. But as delicious as the fried oysters were, the standout dish was the New England clam chowder, which was ridiculously creamy, well-seasoned, a little smoky and loaded with clams and potatoes. It had taken some convincing to get me to try it, but when I did it totally reawakened a long dormant love of chowders in me.

Unfortunately, my friends and I skipped our annual fall trip to the Cape this past year, so I didn’t get to indulge in my favorites again. Maybe that’s why I have become a little obsessed with New England-style cooking. Why should it take a trip to the Cape for me to enjoy things like New England Clam Chowder?

This recipe for New England Clam Chowder comes from my family cookbook, which was created about 30 years ago with personal recipes from my grandmother, her sister and cousins. It also has journal entries from my great-great grandmother. The first time I saw the cookbook, I read through from cover to cover soaking in every word. It was almost like eavesdropping, but better. There’s such a special connection to my family’s past in that book.

New England Clam Chowder is a big thing here in the Northeast. Sold everywhere from grocery stores to fine restaurants, making a good chowder is no small feat. It should be creamy, but taste of the sea, and clams and have a meatiness to it. The potatoes give it a little more bulk. It should never be overwhelmed by the cream though. This recipe, which comes from a cousin (I think) named Peggy, is all of these things. It also has a very, very faint sweetness from the caramelized onions. But since it uses milk instead of heavy cream, it’s a little lighter. That means that the clam flavor shines through beautifully.

Make sure you use really good clams. I bought frozen ones from a local market that has a dedicated fish section. They came from Rhode Island. My clam juice was from Maine — both perfect for a true New England chowder.

It’s important to note that while this New England Clam Chowder is lighter than more traditional recipes, it’s still not exactly light. The base starts with a lot of diced salt pork, after all. But you can enjoy this one with a little less guilt — so that’s something, right?

On a side note, I have discovered that New England cooking really loves salt pork and cream. Just sayin’. Considering I plan to do more New England-style cooking, I wonder what that might mean for my waist? Eh, better not to worry …

Did the family like it? Yes! The kids, Shawn and I all really enjoyed this recipe. Shawn’s hoping for a slightly creamier version to hit our table soon, but I was really happy with this less creamy version. Try serving it with Fluffy Baking Powder Biscuits.

So, are you a chowder fan? What’s your favorite variety?

Lighter New England Clam Chowder, A Family Recipe
serves 8

1/4 lb salt pork, diced
1 red onion, diced
1 yellow onion, diced
6 large potatoes, diced
1 quart chopped clams (I use frozen fresh ones)
1 pint clam juice
1 quart low-fat milk
salt and pepper, to taste

Heat a large pot on the stove (I used my cast iron Dutch oven) over medium heat. Add the salt pork and cook for about 10 minutes until the fat renders and the bits are golden. Remove the salt pork bits from the pot and reserve for later.

Add the onions to the pot and stir well. Cook, stirring occasionally, until translucent and lightly browned. Add the potatoes and stir well to combine.

Add the clams and clam juice. (You can just add the clams frozen, but it will add more time to the cooking time.) Stir well. Cook for 20 minutes, or until the potatoes are fork tender.

While the clams are cooking, separate the fatty bits from the meaty bits of salt pork. Discard any fatty ones — they are tough and inedible. Stir the meaty salt pork bits back into the chowder.

Once the potatoes are tender, stir in the milk. Enjoy immediately.

This soup reheats well.

More from Sarah W. Caron of Sarah’s Cucina Bella…

• Game Day Brownie Bites on BettyCrocker.com
• Chocolate Raspberry Parfait on Tablespoon.com
• Top 10 Tips for Healthier Dinners on BettyCrocker.com (an oldie but goodie)
• Make Your Own Empanadas on Pillsbury.com

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So. I’ve had a couple of butternut squashes in my fridge. They’ve been taunting me. Staring me down. Begging me to do something, anything with them. But I was nervous. It’s been years since I handled and cooked squashes in their whole form. Typically, I take the easy way out and buy squash that’s already been peeled and cubed. But I couldn’t let the squash go to waste. I had to overcome my nerves and just use it.

Turns out, working with butternut squash is way easier than I remember. Since I ultimately wanted cubed squash, I cut the ends of the squash off to make them flat — easier to work with the squash that way. Then I used a regular ol’ vegetable peeler to peel the skin (which wasn’t as tough or thick as I expected), taking care to peel away until I saw orange flesh. Finally, I sliced the squash in half length-wise, removed the seeds and stringy things and sliced the squash into 1/4-inch slices. I used what I needed immediately, dicing it,  and stored the rest in an airtight container in the fridge.

Honestly, working with a whole squash wasn’t any harder or more time consuming than cutting down the big chunks of butternut squash into a quarter-inch dice. And it’s way more cost effective. Guess what I will be buying in the future? Yep … no shortcuts needed on this one.

I’ve been roasting most of the squash and using it in different dishes. When you roast butternut squash, it becomes soft and sweet — a natural, light caramelization that’s just awesome. For this, I tossed the squash with a bit of olive oil spray, cinnamon, paprika and salt (a killer combination on orange veggies), which gives it a rich savory sweetness once it’s been roasted for about 25 minutes.

One of my favorite things to do with this roasted squash is to sprinkle it onto salad. It’s amazing, and a little unexpected. This salad combines the sweet, soft bits of squash with sweet-tart dried cranberries and warm, meaty toasted walnuts. It’s served on a bed of romaine. And one of my favorite things about it? It didn’t take more than 30 minutes to make. Okay. maybe 40 minutes, if you haven’t already peeled and sliced your squash.

It’s a great fall salad for lunch or a light dinner. Who doesn’t love a great salad?

What shortcuts do you take in cooking? Dish in the comments.

Butternut Squash, Toasted Walnut and Dried Cranberry Salad
serves 4

2 cups diced fresh butternut squash (1/4-inch dice)
olive oil spray
1/2 tsp ground cinnamon
1/2 tsp ground sweet paprika
kosher salt, to taste
1/2 cup chopped walnuts
8 cups washed and torn romaine lettuce
1/2 cup dried cranberries
dressing of your choice

Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil. Spread the butternut squash over the baking sheet. Spray with olive oil spray. Sprinkle with the cinnamon, paprika and salt. Stir and toss gently to disperse the seasonings throughout.

Bake for 22-25 minutes, stirring once, until the butternut squash is golden brown and tender.

Meanwhile, in a small warmed skillet set over medium heat, toast the walnuts for 1-2 minutes, until warmed and slightly browned. Remove from heat.

Arrange two cups of lettuce on each of four plates. Top with 1/4 of the butternut squash, toasted walnuts and dried cranberries. Drizzle with dressing, as desired.

Serve immediately.

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When I was a little girl, I would sometimes curl up in my grandmother’s bed in the early mornings, where she’d tell me stories of our family and sing to me in French. She called Connecticut home, though she lived more of her life in New York than Connecticut. Still, the Nutmeg State was where our family’s homestead was located, where she’d spend summers on the shoreline with her mother, sister, aunts and cousins. It was where holidays were spent, gathered around a big table.

By the time I was born, the family homestead – a Victorian house and farm – had been sold and much of the family had relocated to Cape Cod. But the house is still there, just a few miles from where I live now. It’s no longer a home or a farm though. The land has been sold off, and the house loosely converted into offices.
Still, it retains the charm and magic that captivated my family for nearly 70 years.

I spent summers here as a child with sandy feet and salty wet hair from the Long Island Sound and for the last 10 years, I have called it home.

When Better Homes and Gardens asked me to represent Connecticut in their State Cookie Contest, I said yes right away. A state cookie? No problem! Naturally, I turned to the recipes of my Connecticut Yankee family.

This recipe is adapted from our family cookbook, The Moulding Board, a 30-year-old book that combines recipes from my extended family and diary pages from my Great-Great Grandmother compiled by my cousin Barb. A former neighbor at our family’s homestead, Mrs. Phil Webber, used to make these cookies for my Great-Great Aunt Sarah, my namesake.

Fresh nutmeg … grate it with a Microplane

For my rendition of these classic cookies, I’ve replaced shortening with butter, changed the method a little and added nutmeg — in honor of Connecticut (which is the Nutmeg State. Don’t ask me why – I don’t know either).

They’re soft, a little chewy, with a rich flavor and a slight bite. They’re sweet but not crazy sweet. They would be amazing served with coffee, shared on a sunny front porch with a cousin or neighbor.

EDITED: You can vote for your favorite cookie in the BHG State Cookie Contest. I’d be honored if you voted for my Connecticut Spice Cookie.

Connecticut Spice Cookies
yields about 2 1/2 dozen

3/4 cup unsalted butter, softened to room temperature
1 large egg
1 cup granulated sugar
4 tbsp molasses
2 1/4 cup flour
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/2 tsp kosher salt
2 tsp baking soda

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In the bowl of a stand mixer, beat together the unsalted butter, egg, sugar and molasses until well combined. The mixture should look a little like mousse.

In a medium bowl, sift together the flour, cinnamon, ginger, nutmeg, salt and baking soda. I like to use a whisk for this — so easy.

Change the stand mixer’s blade to your paddle attachment. Turn it on to its lowest speed and add the flour mixture a little at a time, until its fully combined.

Using a medium cookie scoop, scoop out cookies and place them on the prepared baking sheet leaving about 2-inches between them.

Bake for 8-10 minutes, until cooked through. Let cool on the baking sheet for 3 minutes before transferring to a cooling rack.

Enjoy!

Disclosure: Though I wasn’t compensated for this post, I was provided with a Better Homes and Gardens baking sheet. The baking sheet is available at Walmart and cooked very evenly. I do have an opportunity to win a prize with this recipe though, and if I am in the top five, I will have a BHG giveaway for you.

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Clear as day, I remember the first time I had white clam sauce. I was probably 8 or 9 and out to dinner with my family at this great pasta restaurant on the Connecticut shoreline. The restaurant is not there anymore, but when it was it could be relied on for amazing, delicious housemade pasta dishes served with bread so fresh it was still warm from the oven. I remember reading the menu and wondering why the white clam sauce was so different from the red sauce, which I knew I liked. I asked and was told it wasn’t as good as the red sauce. Still intrigued, I ordered it anyway.

White clam sauce is a different world from its red counterpart. It’s nuanced in flavor, lighter in texture and ultimately lets the clams really be the star, supported by garlic and other flavors. Usually, it has butter and white wine in it to round out the flavors as well — though not always, as this recipe attests.

And yes, that first time I tried it, I did like it.

When I recently received a review copy of Cristina Ferrare’s Big Bowl of Love: Delight Family and Friends with More than 150 Simple, Fabulous Recipes, I totally and immediately gravitated to Cristina Farrare’s recipe for clam sauce. It’s a simple version made with ingredients you probably have in the pantry (plus fresh parsley). For the fresh parsley, I ran out to my herb garden and cut some to use, but it’s also readily available at the grocery store. Then, the pasta came together super fast. Less than 20 minutes later, I was taking photos of the final dish. I loved that it’s this easy and simple to make. Also, the infusion of lemon really makes it amazing.

So far, I am loving Cristina Ferrare’s cookbook. When I opened it, it instantly inspired me to get into the kitchen and try something, which is a reliable sign of a well-done cookbook.  The recipes and photos (and let’s face it: photos are a must in today’s cookbooks) make you want to try everything. And if this recipe is any indication, the flavors are worth the effort.

Cristina Ferrare’s Clam Sauce
serves 4
adapted ever so slightly from Cristina Ferrare’s Big Bowl of Love

1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 cup loosely packed Italian parsley
1/4 tsp hot red pepper flakes
6 1/2-ounce can minced clams in clam juice
8 oz pasta of your choice cooked
1-2 tbsp lemon juice (fresh is best)
Lemon wedges for garnishing

Heat a medium sauce pan on medium-high heat on the stove for 30 seconds, then add the oil and let that heat up for a minute. Toss in the garlic, parsley and red pepper flakes. Cook, stirring occasionally, until the garlic starts to color. As soon as it does (and not a second later!) pour in the clams and their juice. Stir well, and reduce the heat to medium-low. Cook for 2 minutes and then remove from heat.

Toss the sauce with the cooked pasta and lemon juice in pan for 30 seconds, while set over medium heat. Serve immediately.

Disclosure: I was sent a copy of this cookbook for review purposes. Any opinions expressed are my own.

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When I came home New York (and meeting Bobby Flay!) on Monday, I was totally inspired … by sandwiches. I haven’t worked much with sandwiches recently, and I couldn’t wait to work on some new flavors.

This sandwich is all about New England. Lettuce from Boston, cheddar from Vermont, cranberries from Cape Cod … Oh, and turkey! First Thanksgiving and all (is that too much of a stretch?). And it’s served warm, panini-style, on marble rye bread. Delish.

The big flavor punch in this comes from a super simple condiment: Cranberry Orange Mayo, which is more spread and less mayonnaise. It’s a little sweet, a little tangy and has a great citrus punch.

The Cranberry Orange Mayo is as easy as it comes to make. You combine dried cranberries, orange zest and a few seasonings with mayo in a food processor. Pulse it a bit and then add a little bit of cranberry juice and pulse it again. Then it goes into the fridge for the flavors to meld and marinate. That’s it.

What do you like on your sandwich?

The New Englander Panini
serves 1

2 slices marble rye bread
1/2 tbsp – 1 tbsp Cranberry Orange Mayo (recipe follows)
1 leaf Boston Bibb lettuce
2 1-ounce slices Vermont cheddar
3-ounces roasted turkey deli meat
olive oil spray

Heat a panini press, panini grill or George Foreman grill.

Lay out the two slices of bread and spread with desired amount of Cranberry Orange Mayo (dividing it equally between the two). Place the lettuce on one slice of bread and top with the two slices of cheddar. Drape the turkey on top and then cover with the other slice of bread, mayo-side down.

Spray the top slice of bread with olive oil spray and place, olive oil side down, on the panini press, grill or Foreman. Spray the now-top side of bread with olive oil and close the press or grill.

Cook for 2-3 minutes per side until lightly browned.

Serve immediately.

Easy Cranberry Orange Mayo
yields about 1/2 cup
Inspired by Bobby Flay

1/4 cup dried cranberries
zest of 1 small orange (such as a Minneola or tangerine)
1/2 tsp dry mustard
1/2 tsp ground black pepper
1/4 cup mayonnaise
1 tsp cranberry juice

Combine the dried cranberries, orange zest, dry mustard, pepper and mayonnaise in the bowl of a food processor. Pulse until combined. Add the cranberry juice and pulse to incorporate.

Transfer the mixture to an airtight container and refrigerate for at least 30 minutes before using.

NOTE: I first created this sandwich while at the kickoff for Hellman’s Build the Perfect Sandwich event. However, I wasn’t asked to write about this or develop this recipe. I am affiliated with Hellman’s Club Sandwich program, but that didn’t impact this post.

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