On Whidbey Island near Seattle, chef Vincent Nattress has a well-deserved reputation for making diners happy at his Orchard Kitchen. Yet his most impressive accomplishment just might be the way he ...

With our chilly spring departing and summer’s heat approaching, I’m craving quick, healthful dishes. Time saved in the kitchen translates to more time outside enjoying our sunny weather. For me, the ...

When we think about the world of shellfish, there is tremendous diversity to consider—and there always seem to be new things to discover. Just last week I tried a new variety of clam that I hadn't ...

Shellfish are a gift from the sea that can be enjoyed in many ways. Here are some readers' favorites. Heat over to 400 degrees. Stir first nine ingredients together. Place shrimp in a 9- by 13-inch ...

Chef Tim Richardson shows us the way to make oysters, mussels, and clams. The first time I made mussels, I thought I was the most amazing chef in the world. It was in college, and a friend taught me ...

The Greenwich Shellfish Commission held a shellfish cooking event at Greenwich Point Park’s Innis Arden Cottage on Sunday. Mill Street Bar & Table Executive Chef and Managing Partner Geoff Lazlo gave ...

GREENWICH — To mark the start of a new year, the Bruce Museum’s First Sunday Science at the Seaside Center this January will host a shellfish cooking class in collaboration with local businesses and ...

“Routine tests on mussels from Te Kaha have shown levels of paralytic shellfish toxins more than double the safe limit,” says ...