Our featured recipe this week serves as a perfect dish to welcome the Lenten season. In Italian cuisine, pasta is traditionally served as the primo piatto (first course) before the secondo piatto ...

Forget Classic French – These Mussels Bring Heat, Smoke, And A Splash Of Whiskey If you’ve only had mussels in white wine and cream, it’s time to break the mold. This bold Tex-Mex-inspired twist pairs ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

As another tomato season comes to an end, I find myself reaching for recipes that make the most of what remains of it. End-of-season tomatoes may not shine quite as brightly as those picked at its ...

Heat Olive oil, sauté sliced garlic until golden. Add tomatoes cook until softened then stir in fennel and chili oil. Season with salt to taste. Add mussels and cover shaking pan occasionally, until ...

Heat chorizo and 2 Tbsp. oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until ...

Mussels, scallops and clams are always eco-friendly choices. Dave Pasternack, chef at Esca and head of seafood at Eataly, both in New York City, loves to use them in this spicy, brothy dish. Dave ...

Q We had the best mussels in tomato sauce at Positano in Boca Raton. I’d like to serve this dish at a dinner party, but I’ve never made mussels before. Is it possible to get the recipe? Thanks for ...

As the saying goes, when in Rome — actually, in this case it was Spain, so I did what the Spaniards do and ordered mussels. I don’t normally care much for mussels, but this preparation was addictive.