Plus: Do you need a wine fridge?

COOK THIS NOW

Clams with Sherry and Olives in a skillet.

It just takes about 15 minutes to steam these clams in a combo of bright white wine and salty, savory fino or Manzanilla sherry. Green olives boost the brininess of the seafood, while garlic and ground chiles add sweetness and a touch of heat.

READ MORE

What We're Talking About

Photo of masa pancakes on plates with maple syrup and butter surrounded by glasses of ice water and maple syrup.

Our 21 Newest Recipes on Epicurious

Make these dishes before summer ends. Read More ►

INTRODUCING WELL EQUIPPED

Gear Reviews, Taste Tests, and the Best Deals Online

Straight to your inbox.

GET THE NEWSLETTER

White wine, orange wine, and rosé being poured into wine glasses on a marble countertop.

The Best Wine Coolers and Wine Fridges for Every Budget

Do you really need one? We asked a few pros for guidance. Read More ►

A weeknight dinner party spread of clams in a skillet with sherry and olives and a punch bowl of an amaro-based scorpion bowl on a table.

With the Right Menu, You Can Throw a Dinner Party on a Weeknight

This fancy-ish dinner plan might be even easier than figuring out what kind of pizza everyone likes. Read More ►

Trending Recipes

Salad in a big serving bowl with wooden salad servers.

Iceberg With Dried Oregano and Creamy Sheep’s Milk Cheese

View Recipe ►

Raspberry and Pistachio Ice Cream Icebox Cake

View Recipe ►

Scorpion Bowl with Amaro and Red Vermouth in a punch bowl.

Aperitif Scorpion Bowls

View Recipe ►

Grilled Broccoli Egg Salad on a plate with a spoon and pieces of toast on the side.

Egg Salad With Grilled Broccoli and Chili Crisp

View Recipe ►

Frozen Rosalita

View Recipe ►

Grilled Jerk Tofu and Plantains With Mango Salsa

View Recipe ►

Condé Nast Spotlight | The breaking news and top stories everyone is talking about. All in one place. The most popular stories from Vogue, GQ, The New Yorker, Vanity Fair, Wired, Architectural Digest and more. STAY INFORMED

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.

View our Privacy Policy | Unsubscribe