Add the mussels, cover, and cook, shaking the pot occasionally, until the shells begin to open, 2–3 minutes. Stir in the ...

To prepare fregola with mussels, clams, and chickpeas, you should have rehydrated the chickpeas for at least 12 hours (or an entire night) in a bowl filled with water (1). Then focus on the shellfish, ...

A big bowl of steamed clams and juicy-crisp corn is summer eating at its finest. The combination is fresh, sweet and briny, almost like a chowder made for eating with your fingers. Indulge in ...

The fruits of the ocean are varied and bountiful. Oysters, scallops, shrimp, clams; all of these shellfish have an innate sense of luxury when served to us, whether steamed, sauteed and tossed with ...

If you like eating and cooking foods from around the globe, you’ll probably agree that sometimes the one ingredient that makes a certain dish sing is one you can’t easily pronounce if you don’t speak ...

I grew up dipping steamed clams in broth and butter. I turn my nose up at “clam strips,” those rubbery abominations detached from the clam’s juicy, rich belly. When I was little, my father took my ...

How to make a perfect leg of lamb for holiday entertaining These holiday cocktail recipes will raise the bar at your next party Vegan Pesto Cavatelli celebrates old-world flavors in a new way Here’s ...