This article appears in print in the November 2019 issue. Click here to subscribe. Local food and travel writer Naomi Tomky’s work has been published in dozens of national magazines, but The Pacific ...

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 ...

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 ...

Tinned fish is having a moment. From anchovies to sardines, the shelf-stable items are becoming pantry go-tos. And it doesn’t hurt that the wide array of beautiful, artfully designed tins are also ...

Laura Cammarata of Port Richmond is no stranger to food competitions. She’s an Advance Cookbook veteran —Cammarata accepted the Grand Prize award last year for a Salmon-Mango-Shrimp entree. Plus she’s ...

Preheat oven to 450 degrees F. Scrub mussels, and discard any broken ones. Place in a large pot with 2 inches of water. Cover and bring to boil for about 3 to 4 minutes or until the muscles open.

Serving up the best of Sri Lankan cooking, "Hoppers: The Cookbook" features signature recipes from Karan Gokani’s award winning London restaurants, recipes from friends, and new dishes developed ...

With fall approaching, it’s time to think about cool weather and the hearty dishes that go with it. While they’re available year-round, clams, oysters and mussels can be used as appetizers and in main ...

New York's culinary bad boy, Anthony Bourdain, will be in Houston soon promoting his latest release, Anthony Bourdain's Les Halles Cookbook. The book is an interesting balancing act between Bourdain's ...

‘Hog Island’ seafood cookbook celebrates the longtime oyster farm, with recipes from the local celebrity chef. Forty years ago, a small shellfish farm on the Marin County coast in tiny Marshall got ...

Clockwise from top left: author Carolina Doriti, beef stewed in a spicy tomato sauce served over pasta (pastitsada), eggs with sausages, potatoes and mint (fourtalia), and steamed mussels with ouzo ...