The award-winning chef has shared his quick and easy trick for cooking seafood with just a few ingredients on Instagram.

Sun-dried Calabrian chiles in ground meat, alongside sauteed shallots, garlic and white wine, add layers of flavor ...

Rich color and aromatic flavor make mussels in saffron sauce a great addition to family dinner tables or any gathering when ...

Sometimes a vegetable perfectly matches its true season, bestowed upon us from plant or earth like a metaphor. After the solemn cold of winter, when farmers market stalls seem to rescind their ...

Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be left at room temperature for several hours now. When ready to cook, bring back to a ...

Here’s one of the things I like best about these oven-steamed mussels. If you have ever made mussels, you know that one of the most challenging part is fitting them all in the pan. Most recipes call ...

Instructions: Pulse tomatoes and their juice, 1 can at a time, in a food processor until coarsely chopped and no large pieces remain, 6 to 8 pulses; transfer to a bowl. Heat 2 tablespoons oil in Dutch ...

If you want to feed two, simply double all the ingredients here, but give the mussels an extra minute or two to make sure they all cook through evenly. Mussels nowadays should already have their ...

When Sergio Herman was growing up, escaping mussels was almost out of the question. The Michelin-starred chef was born and bred in Oud Sluis, the now-defunct but world-renowned seafood restaurant ...

Sometimes, the issues with cooking mussels are logistical. Is your pan big enough to hold enough of them to feed a hungry table? Is it wide enough so they will cook evenly? And how long will the ...

I recently enjoyed a terrific dinner at Bambara restaurant in the Hotel Monaco. I've had many great meals there but this one, in particular, left an impression. What really knocked my socks off wasn't ...