Cooking in paper is nothing new, but I think it’s a super-simple way of serving fillets of fish,” says chef Nathan Outlaw.

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 ...

What She’s Known For: Bringing a Californian sensibility and hyperlocal ingredients to Portuguese dishes. Making a tiny northeast L.A. restaurant worthy of a detour. For her latest Slow Food Fast ...

We'd say that mussels and wine go together like sugar and spice, but really, there should never be sweetness involved. A dry white should always be the bottle of choice; the fruit notes and acidity ...

Mussel and bean soup is a dish loved by many along the southern Italian coast, especially around Campania and Puglia. And you know what? It combines the creamy goodness of cannellini beans with the ...

If you like eating and cooking foods from across the globe, you'll probably agree that sometimes the one ingredient that makes a certain dish sing is one you can't easily pronounce if you don't speak ...

It's 1970-something. Mussels are virtually unknown in the United States. They're something that the French eat, but what can you expect of a people that eats snails? I'm on a beach on Nantucket Island ...