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There might be a new way to think of one particular species of invasive snail being found in Wisconsin's water: as a part of a gourmet meal. At least that's the approach Minneapolis chef Yia Vang and ...

BEIRUT - Makram Rabbath’s eyes twinkle as he gushes about one of Lebanon’s best-kept culinary secrets. “As a child, I would wait impatiently for my grandmother to pick snails in her garden and cook ...

Today we are talking snails; yes wild snails from the Isle of Barra. We have now been using them for the last two and a half years at both L'escargot restaurants. They are: Scottish, extremely ...

The simplest and the classic way of cooking snails is to toss them in garlic butter and parsley. White wine or cognac can be added to enrich the flavours as well. The other day, I attended a gourmet ...