Spaghetti with clams in the Marche region’s style is not your typical seafood pasta. Chef Moreno Cedroni takes it up a notch ...

Spaghetti alle vongole—really, really good stuff—is a classic people can't get enough of, especially in Campania, where the ...

Littleneck clams are blended with breadcrumbs, jalapeño, celery, arugula, and linguiça­—a Portuguese smoke-cured pork sausage—before they are stuffed back into their shells and baked until piping hot ...

Heat oil and butter in a large skillet or Dutch oven over medium-low heat. Add shallots and garlic, and sauté until soft and translucent, about 4 minutes. Increase heat to medium-high, add prosciutto ...

Ginger, scallion and garlic make up the aromatic trio in Shanghai cooking. They add fragrance and depth and neutralize the “meatiness” or “fishiness” of pork and seafood. This dish uses all three to ...

Chef Eric Adjepong makes Salmon and Arugula Frittata with Pesto, plus two other recipes on this week’s installment of Chefs at Home. As an Associate Food Editor, Bridget Hallinan primarily focuses on ...

In honor of the French Open, Chef Ben Stenn joined us to share his recipe for a French inspired Roasted Clams! 1.Preheat oven to 400F. 2.In a large cast iron skillet over medium-high heat, warm oil ...

Thanksgiving for all: Diabetic-friendly pumpkin pie with maple-ginger crust Thanksgiving for all: Gluten-free pull-apart dinner rolls that retain their chewy texture Thanksgiving for all: Three ...