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 ...

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 ...

I always look at a person differently if they don’t like shellfish. It’s sustainable, it’s not overly fishy, and it’s a key part of virtually all the world’s most beloved cuisines. Turning our food ...

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 ...

VANCOUVER – The BC Centre for Disease Control is reminding Canadians that eating raw or undercooked bivalve shellfish such as oysters, clams, mussels, scallops and cockles could lead to illness.

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 ...