All our summer-starved heart wants is to nosh on this salty, buttery masterpiece alfresco with a chilled bottle of vino. One bite transports you to a breathtaking French countryside. Serve this ...

Garlic, white wine, and a mix of fresh Italian herbs make the perfect base for our simple yet sophisticated spaghetti with ...

Spanish celebrity chef Berasategui shares a festive, affordable mussel cream soup recipe that’s easy to make and full of ...

1. In a very large stockpot, heat the oil over medium-high heat. Add the leek and cook, stirring often, for 5 minutes, or until tender. Add the garlic and cook, stirring, for 2 minutes more. 2. Add ...

What They Are Known For: Collaborating in top kitchens for more than two decades, raising the bar for classic French cooking in New York. Known as mouclade in southwest France, this one-pot meal is ...

A Quick Weeknight Dinner That Tastes Like You Tried Harder When dinner needs to be fast but still full of flavor, this creamy pasta with smoked mussels is the answer. It comes together in just 15 ...

This week, Rania Harris is visiting the Pittsburgh Today Live kitchen. She's using just five ingredients and turning them into a gourmet meal! Add the mussels to a large bowl with cold water. Taking ...

Bring a pan to smoking hot. Add the oil to the pan. Add mussels and salt. Toss together. Cover tightly for one minute. Add onions, tomatoes and garlic. Toss the veggies around very quickly. Cover ...

If you’re fond of a dry white or full-bodied red, then savour their complex flavours in one of these four recipes Rachel Allen's Sauvignon chicken with cream and herbs. Photo: Tony Gavin Ingredients ...

Mussels in a light cream sauce brings back memories of eating on the terrace of a small restaurant in Normandy, breathing the fresh sea air and drinking a chilled glass of white wine. What a treat, as ...

As the evenings begin to shorten, my cooking tends to gravitate towards larger batches and pots of things. A dish like this weekend’s steamed mussels in a creamy tomato sauce is something I’ll cook on ...