Bryden Wood backs industry initiative to tackle climate emergency

Glasvin The Decanter.

Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen.Served on charred flatbreads, these harissa-spiced lamb and beef patties from F&W recipe developer Renu Dhar are the perfect match for a zesty mint blender sauce.. Get the Recipe.

Bedford Grilled Vegetable Pasta Salad.Grilled eggplant, onions, zucchini, and bell peppers pack each bite of this tangy, mustardy pasta salad from F&W special projects editor Lucy Simon.. Get the Recipe.Tandoori Chicken.

A spiced yogurt marinade ensures flavorful, tender grilled chicken thighs and drumsticks in this version of the classic Indian chef from legendary chef Madhur Jaffrey.. Get the Recipe.These spicy, moist chicken burgers from Paige Grandjean take flavor cues from the classic pairing of Buffalo wings and blue cheese dressing.. Get the Recipe.

Unadon (Grilled Eel Rice Bowl).

Food & Wine / Photo by Greg DuPree / Food Styling by Jennifer Wendorff / Prop Styling by Christina Daley.Add the clams, cover and steam over high heat until the clams open, 5 to 7 minutes; transfer the clams to a baking sheet to cool.

Strain the liquid and reserve for another use..Working over a bowl to catch the juices, remove and discard the top shells of the clams.

Arrange the clams on a baking sheet.Strain the clam juice through a cheesecloth-lined sieve and reserve 3 tablespoons.. Make the Stuffing.