These mussels, inspired by a visit to the Oyster Barn on Prince Edward Island, are cooked in a dry pot to take advantage of the liquor that the mollusks spill out during steaming. Serve them with ...

This recipe also makes a great first course for a dinner party, serving 8 to 10. The mussels look best when piled in shallow soup or pasta bowls; be sure to place an empty bowl for shells near each ...

Bonny Wolf discovered this dish at Fore Street, a restaurant in Portland, Maine. The chef there, Sam Hayward, credits it to his former chef de cuisine, Alan McGrath. At Fore Street, the mussels are ...

Last week, I shared a recipe for dry-fried green beans, a technique the uses a searing-hot pan to cook foods quickly while retaining their texture and color. It turns out that vegetables aren’t the ...

Q: On a recent golf trip with some buddies, we stopped at a restaurant called The Garlic in New Smyrna Beach Florida. This place is a garlic lovers nirvana and being Italian, I thought I had died and ...

Melt butter in a sauce pot that you have a lid for. Saute garlic and leeks briefly. Add ale and mustard and stir to combine. Season with salt and pepper and add mussels. Cover and simmer on stovetop ...

Looking for something fast, easy and a little romantic to cook with your partner this Valentine’s Day? Consider mussels. With a pleasantly briny flavor, mussels pair well with clean, simple flavors, ...

1. In a very large stockpot, heat the oil over medium-high heat. Add the leek and cook, stirring often, for 5 minutes, or until tender. Add the garlic and cook, stirring, for 2 minutes more. 2. Add ...

Imagine yourself in Paris, hungry, sans reservations, but with a serious hankering for veal blanquette. If such a happy fate befalls you -- and you can’t rustle up a Left Bank native for a bistro ...

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