The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the ...

Bonny Wolf discovered this dish at Fore Street, a restaurant in Portland, Maine. The chef there, Sam Hayward, credits it to his former chef de cuisine, Alan McGrath. At Fore Street, the mussels are ...

With labor-intensive holiday meals out of the way, this week calls for ease — without sacrificing flavor. Which is why traybakes are the perfect antidote. Only 15 minutes of active work and just one ...

Char the peppers on all sides in a skillet while mussels cook, set aside when down. To cook the mussels, heat the olive oil in a large skillet with a tight fitting lid over medium heat. Add the garlic ...

EVERETT — It’s a weeknight as I write this. The last thing I ate was ramen and an apple for lunch, so I’m pretty darn hungry. And after writing out this week’s Forum recipe, I really wish I had some ...

What He’s Known For: Creating dishes that feel fresh yet rooted in tradition. Understanding how to amplify the details that turn neighborhood restaurants into dining destinations. IN THE FOURTEEN ...