These are our favorite chowder recipes, from clam chowder to corn chowder and beyond. Creamy, rich, and nourishing, these ...

Spicy, funky Calabrian sausage is the perfect companion to briny, sweet, steamed mussels—and they come together in 20 minutes ...

The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the steaming liquid heats, it warms your home with the aromatics of garlic and ...

It takes minutes to make an inexpensive, satisfying meal with a bag of mussels. This week’s recipe is inspired by French and Belgian moules marinières, mussels bathed in a garlicky broth. From the ...

I think long and hard before I add gadgets or tools to my kitchen, so whenever someone gives me an alternative or additional use for an appliance that really works, I do a little happy dance. In ...

EVERETT — It’s a weeknight as I write this. The last thing I ate was ramen and an apple for lunch, so I’m pretty darn hungry. And after writing out this week’s Forum recipe, I really wish I had some ...

Cook over medium-low heat for 2 minutes. Add mustard and wine and bring to a boil. Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be ...

GOLDEN VALLEY, Minn. — Local author Steve Hoffman has published a new memoir about his Minnesota family's immersion into a tiny winemaking village in the Languedoc region of southern France. The title ...

Thrill your guests with a double celery salad, quick mussels in an herby butter sauce and pistachio-almond cookies from David Tanis. By David Tanis Both celery root and mussels are at their best right ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. “One of the classic French bistro soups is called mussel ...

Garlic, olive oil and rosemary make the best broth for this fast one-pot meal. By Melissa Clark The best thing about a meal of steamed mussels is the sauce left at the bottom of the bowl. Yes, I adore ...