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 ...

Mix the cold milk and soup powder in a pot and bring to a boil on low heat. Use a whisk and continuously stir. As the mixture becomes warmer it will thicken. As soon as the soup starts to boil, turn ...

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 ...

Laura Cammarata, Port Richmond Ingredients: Large pinch saffron threads 1 cup boiling water 1 1/2 cups dry white wine (pinot grigio) 4 pounds mussels, cleaned and debearded (discard mussels with ...

If you want to feed two, simply double all the ingredients here, but give the mussels an extra minute or two to make sure they all cook through evenly. Mussels nowadays should already have their ...

Place the thyme, parsley and bay leaf on a square of cheesecloth; tie together the corners of the cheesecloth to make a bouquet garni. Wash the mussels. Sort through them and throw out any dead ones.

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 ...

Tinolang Tahong is a comforting Filipino dish featuring mussels cooked in a fragrant ginger broth. Easy, healthy, and perfect for a cozy meal. #TinolangTahong #FilipinoFood #Mussels #GingerSoup #Seafo ...

For 13 years, I wrote a restaurant review series, which meant that we ate dinner in a different restaurant three to four weeks every month. Some weeks, the Kitchen Genius simply did not want to go out ...