The pot for 12 gets pretty full and heavy so we started steaming the clams separately using some of the broth from the big pot, works nicely for for me. This year I had a helper or two and they steamed the clams in EVOO, garlic and fresh herbs, adding the pot broth for the steaming liquid. Wonderful, we proclaimed it the best one pot and one pan meal ever.

We've been enjoying the flexibility and lovely sweet/salty flavors of this noodle soup for many years now. Depending on our mood we add different proteins and seasonal veggies, but this base remains the same. This recipe has been passed on from friend to friend for a while and we have all made our adjustments - I expect you will too!

If I told you this huge platter of salad salad took me only 18 minutes to make, would you believe me? It's true, I timed it. It's the perfect dinner for a busy weeknight. The most time consuming part was making the dressing (but this is something that could be done up to 3 days in advance). I made the dressing, then quickly just arranged all of the salad elements on a big platter. I headed out to the grill with the shrimp, and as soon as they were done, I transferred them right from the grill onto the salad. I know it looks like there are a lot of ingredients, but you probably already have a lot of the dressing ingredients on hand.

Variations: use green chilies for a tangy taste. Omit turmeric for red curry.

My twist on the dim-sum classic and the secret to making the transparent glass wrapper. It’s been on top of my how-to list, and after several failures, I have finally cracked the codes – it’s potato-starch that will give you that level of translucency! These dumplings are as pretty as they are delicious.

Garlic noodles with sauteed shrimp

Makes 4

The advantage also of this salad is that it adapts itself perfectly in one lunch box. Furthermore, you can prepare it in the evening and to season it in the morning before putting it in your lunch box.

Very easy shrimp risotto with parmigiano reggiano