Flex your mussels.

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 ...

As another tomato season comes to an end, I find myself reaching for recipes that make the most of what remains of it. End-of-season tomatoes may not shine quite as brightly as those picked at its ...

1. In a large soup pot over medium-high heat, heat the oil. Add the shallots and fennel. Cook, stirring often, for 8 minutes, or until tender. Add the garlic and thyme and cook, stirring, for 2 ...

If you are intimidated by the idea of cooking mussels, you are not alone. But it is easy, really. And these tasty bivalves are highly nutritious: they are a great source of protein (ounce for ounce, ...

This recipe reminds me of taking my wife out on a date one time when we had mussels. She raved about the restaurant's mussels so much that I got a little jealous. (They were excellent, though.) So, I ...

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 ...

The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the ...

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 ...