Mussels in a light cream sauce brings back memories of eating on the terrace of a small restaurant in Normandy, breathing the fresh sea air and drinking a chilled glass of white wine. What a treat, as ...

Mussels in a light cream sauce brings back memories of eating on the terrace of a small restaurant in Normandy, breathing the fresh sea air and drinking a chilled glass of white wine. What a treat!

What They Are Known For: Collaborating in top kitchens for more than two decades, raising the bar for classic French cooking in New York. Known as mouclade in southwest France, this one-pot meal is ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

For convenience, Tim Keating, Chef de Cuisine at Flying Fish Cafe, suggests that store-bought pesto can be used in this recipe. – Boil the heavy cream in a heavy saucepan over medium heat about 5 ...

What to do with your sweetheart on Valentine's Day? Three years ago, it was the day we moved into our present home. Although it has proved to be the right move for us, scheduling his and hers root ...

Bring a pan to smoking hot. Add the oil to the pan. Add mussels and salt. Toss together. Cover tightly for one minute. Add onions, tomatoes and garlic. Toss the veggies around very quickly. Cover ...

8 oz. fettuccini (cooked al dente) Parmesan cheese and pepper Rinse mussels and steam in mixture of water and white wine. When shells open, turn off heat. When mussels are cool enough to handle, ...

Home: Cathedral City, originally from Plymouth, Minn. Occupation: Executive chef at the Hacienda Cantina and Beach Club, 1555 Palm Canyon Dr. in Palm Springs, (760) 778-8954. How he got started: He ...

Mussels in a light cream sauce brings back memories of eating on the terrace of a small restaurant in Normandy, breathing the fresh sea air and drinking a chilled glass of white wine. What a treat!