Gretchen McKay | (TNS) Pittsburgh Post-Gazette PITTSBURGH — The best meals are also often the simplest meals made with just a handful of everyday, easy-to-find ingredients. And if they’re both fresh and local, even better. Related Articles Restaurants, Food and Drink | What’s on the table in 2025? Some predicted trends in food Restaurants, Food and Drink | The 8 most anticipated Denver restaurants of 2025 (and two to grow on) Restaurants, Food and Drink | Flavorful chorizo brings meaty depth to a paprika pinto bean soup with collard greens Restaurants, Food and Drink | The 6 mouth-watering trends coming to your restaurant table in 2025 Restaurants, Food and Drink | The simplest way to make creamy scrambled eggs for a crowd The pasta with clams in white sauce that Steve Hoffman perfected while living with his family in the small village of Autignac, France, is a classic example. As recounted in his new memoir, “A Season for That: Lost and Found in the Other Southern France,” every Friday he and his wife, Mary Jo, would trek to the promenade where the fisherman of Valras sold extremely fresh seafood in stalls.