Learn how to make steamed mussels with a flavorful garlic saffron sauce inspired by coastal cuisine. This simple seafood ...

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 ...

In a large pan, melt 3 tablespoons butter with 1 tablespoon oil over medium heat. Stir in 3 smashed garlic cloves and thyme. Cook until garlic is golden, about 2 minutes. Discard thyme and garlic and ...

Large green-shelled mussels are farmed along the coast of New Zealand and exported around the world. The spicy aromatic broth that Auckland cookbook author Annabel Langbein uses here reflects the ...

From French shores to Northern Irish waters, discover simple seafood dishes that celebrate fresh, seasonal shellfish and the ...

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 ...

Note: When I call for bread crumbs, I mean stale bread (two days or so old) pulsed in a food processor until it's coarse (about the size of lentils) or fine (slightly larger than grains of sand), ...

Commonly sold as squid ink, cuttlefish ink lends its signature deep black hue to this dish and coats every strand of spaghetti with its briny, mineral-rich taste. A simple mussel puree provides a mild ...

We're turning back the clock, and rolling back the prices, at a restaurant in Philadelphia's Old City that's celebrating its ...