This brothy, aromatic seafood dish from chef Vivian Howard of Chef & the Farmer in Kinston, North Carolina, weaves steamed clams with traditional New Orleans creamed oysters. It’s hearty but not ...

Make the vinaigrette Combine chiles, roasted garlic, basil, parsley, lemon zest, chopped garlic, vinegar, and salt in a medium bowl. Add oil; whisk to combine. Set aside. Cook the chicken and ...