To continue enjoying the briny flavors even after summer, opt for mussels in white wine! A classic dish that never gets old, ...

I love this dish and I can recall eating it as a child with a hunk of grandma Rosa’s bread next to the mussels. All that was left was a pile of mussel shells and a happy little Lidia. This is my ...

All our summer-starved heart wants is to nosh on this salty, buttery masterpiece alfresco with a chilled bottle of vino.

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 ...

For this recipe, look for frozen green-lipped mussels on the half shell. Fresh mussels won’t work for this recipe because they would have to be cooked first to open the shell and then baked again, ...

What He’s Known For: Creating dishes that feel fresh yet rooted in tradition. Understanding how to amplify the details that turn neighborhood restaurants into dining destinations. IN THE FOURTEEN ...

There are many variations of the aromatics used to add flavour to this dish, in some recipes you’ll find cream or butter ...

Many years ago, in what seems like another life, I learned to cook this soup that has always been at the back of my mind. I have this vivid memory of a soup with a velvety richness and a balanced ...

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 ...