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Greek Revival “SEAFOOD IS SUCH A BIG PART OF OUR FOOD CULTURE,” says Greek-American chef

Michael Psilakis of New York’s MP Taverna. “Most people use a tremendous amount of butter with it, but there are better-for-you ways to get that full flavor.” One standout from his new cookbook, Live to Eat: Cooking the Mediterranean Way (Little, Brown), is the creamy garlic puree, which adds body and richness to these clams with fregola and herbs (p. 95). (It’s just as genius stirred into soup, risotto or anything else.) “While you’re eating it, you think, How can this be healthy?” —JULIA HEFFELFINGER F E B R UA R Y 2017




Psilakis shares his healthy recipes at michaelpsilakis. F O L L O W U S @ F O O DA N D W I N E

photograph: con poulos; food stylist: simon andrews; style editor: suzie myers. bowl by kh würtz from monc xiii; small plate by malinda reich


MOST WANTED from p. 96

Garlicky Littleneck Clams with Fregola page 96

Active 1 hr; Total 3 hr 30 min Serves 4 to 6

A sweet, superversatile garlic puree is the star of this satisfying dish. In addition to swirling it into the silky broth, Michael Psilakis spreads the leftovers on toast in place of butter or folds it into Greek yogurt for a quick dip. GARLIC PUREE

3 cups garlic cloves (about 7 heads of garlic) 8 sprigs fresh thyme 1 fresh bay leaf 1 Tbsp. kosher salt 1½ tsp. black peppercorns 1¼ cups canola oil 1¼ cups extra-virgin olive oil CLAMS

2. Using a slotted spoon, transfer the garlic cloves to a mini food processor and puree until smooth. You will have about 1½ cups of garlic puree. Strain the oil from the casserole into a 1-quart heatproof jar and discard the aromatics. Let the oil cool completely, then refrigerate; reserve for another use. 3. Make the clams In a medium saucepan of salted boiling water, cook the fregola until al dente, 10 to 12 minutes; drain well. 4. Meanwhile, in a large pot, heat the oil. Add the sliced garlic and cook over moderate heat, stirring frequently, until softened, about 2 minutes. Add the clams, wine and ¼ cup plus 2 tablespoons of the garlic puree and stir to coat the clams. Cover and cook over moderately high heat, shaking the pot occasionally, until the clams open, 5 to 7 minutes. As they open, use a slotted spoon to transfer them to a serving bowl; discard any that do not open.

1 cup dry white wine

5. Add the fregola, lemon juice, scallions, chopped herbs and more garlic puree, if desired, to the broth; season with salt and pepper. Pour the garlic broth over the clams and garnish with chopped parsley and dill sprigs. Serve immediately with lemon wedges and crusty bread.

2 Tbsp. fresh lemon juice

MAKE AHEAD The garlic puree can be

2/3 cup dried fregola 2 Tbsp. canola oil 4 garlic cloves, thinly sliced 5½ dozen medium littleneck clams, scrubbed

2 scallions, thinly sliced ¼ cup chopped parsley leaves, plus more for garnish ¼ cup chopped dill, plus small sprigs for garnish

refrigerated for up to 2 weeks or frozen for up to 1 month. WINE Minerally Greek white: 2015

Argyros Estate Assyrtiko.

2 tsp. finely chopped mint


“Ryan’s recipes are always accessible, affordable, and super tasty.” —RACHAEL RAY

Kosher salt and pepper Lemon wedges and crusty bread, for serving

“For any busy or novice cook, Ryan takes away all the excuses for why you can’t make a delicious meal.”

1. Make the garlic puree Preheat the oven to 300°. In a medium enameled cast-iron casserole, combine all of the ingredients. Cover and braise in the oven until the garlic is very tender, about 1 hour; let cool to room temperature.


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Chef Ryan Scott’s shortcut solutions to master quick, home cooked meals.


“Ryan is one of the most creative, knowledgeable and humorous chefs I know.” —SUNNY ANDERSON

©2016 Ryan Scott. Published by Oxmoor House, an Imprint of Time Inc. Books.

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