Chef Tyler Florence of Wayfare Tavern in San Francisco combines two distinct Italian favorites into a single genius dish: pasta with clams and sausage with broccoli rabe. Instead of just sautéing the rabe with the sausage, he purees it to create a quick, pleasantly bitter pasta sauce. Slideshow: More Pasta Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
Tyler Florence, chef at Wayfare Tavern in San Francisco, loves u003ca href=u0022https://www.foodandwine.com/slideshows/caesar-saladu0022u003eCaesar saladu003c/au003e so much he has a special wooden bowl at home just for making it. In this version with u003ca href=u0022https://www.foodandwine.com/slideshows/kaleu0022u003ekaleu003c/au003e, he tops the salad with herb-roasted grapes, which add pops of sweet-tart flavor. For a more substantial salad, toss in shredded meat from Florenceu0026rsquo;s u003ca href=u0022https://www.foodandwine.com/slideshows/roast-chickenu0022u003eroast chickenu003c/au003e or from a store-bought rotisserie bird.u00a0u003cstrongu003eSlideshow:u003c/strongu003eu00a0u003ca href=u0022https://www.foodandwine.com/slideshows/saladsu0022 title=u0022Salad Recipesu0022u003eMore Salad Recipesu003c/au003eRecipe from Food u0026 Wineu00a0u003cemu003eChefs' Easy Weeknight Dinnersu003c/emu003e.u00a0
Chef Tyler Florence of Wayfare Tavern in San Francisco gets as much crispiness as possible when roasting chicken by spatchcocking, or butterflying—removing the backbone and flattening the bird so that more of the skin is exposed to direct heat. (Your butcher can do this for you.) He serves his kale Caesar alongside, tossing the caramelized roasted garlic from the chicken into the salad Slideshow: More Chicken Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.