Note: When I call for bread crumbs, I mean stale bread (two days or so old) pulsed in a food processor until it's coarse (about the size of lentils) or fine (slightly larger than grains of sand), ...

In the fall of 2019, I began testing the recipes for Italian American, the cookbook from Scott Tacinelli and Angie Rito, the chefs at Don Angie, a cozy, twinkly (you guessed it) Italian American ...

Two years ago I traveled to Italy and explored the country for more than a month. While visiting Cinque Terre on Italy’s Liguria Region, I indulged in all things mussels — stuffed mussels, steamed ...

Preheat oven to 450 degrees F. Scrub mussels, and discard any broken ones. Place in a large pot with 2 inches of water. Cover and bring to boil for about 3 to 4 minutes or until the muscles open.

There are many kinds of mussels, both freshwater and saltwater, but the variety that is most likely to land on your plate is the blue mussel. Also known as edible mussels, these creatures live in a ...

Mediterranean mussels are a large variety (the key word here is large, since they need to be stuffed) cultivated in the Pacific Northwest and available year-round, even during the summer months when ...

No, life isn¹t too short to stuff a mussel. In fact stuffed mussels are a huge treat. (I do believe that, in the long run, going to a bit trouble for our supper is generally worth it.) Have you ever ...

On any street corner or at any bus stop in Istanbul one will find a young man with a round dish piled with shining mussels, selling them one by one to passersby. The traveler, unfamiliar with this ...

From lens focal lengths and fill-flash to portraits, macro or stunning landscapes there are techniques for everyone. Learn how to use metering, considering composition and shoot everything from ...