mollusks

Take a dive into the ingredients behind the magic of Indian food. This crispy mussels recipe benefits from a dose of Indian spices.

These Turkish rice-stuffed mussels from Robyn Eckhardt are a great way to renew your love of sustainable shellfish. Get stuffing!

Summer is scallop season, with the most delicious mollusks of the year available between May and October. Check out these 10 summer scallop recipes, grab a pound or two of day boat or diver scallops — dry, if you please — and prepare to stand over a hot stove for five minutes, maximum. All the more…

Maine chef Erin French's seared scallops with grapefruit and fennel salad will freshen your shellfish repertoire right up!

Did you know that we have hundreds and hundreds of shellfish recipes that need a new home in your kitchen? And we've got even more for our crustacean- and bivalve-enthusiast friends: sea urchin, handy techniques and in-depth guides about our favorite shell-encased treats. Take a deep dive into our colorful shellfish section for dishes from award-winning chefs and…

From the classic to the vegan and even fruit-based, there’s a poke recipe for you, like this Thai mussel poke we can't stop recommending to everyone.

This recipe for how to make stuffies is perfect for anyone who's ever lived in New England, loved a clam or itched to plate a bi-valve in its own shell.

It’s easy to whip up tender scallops in a matter of minutes. Pair ’em with a glass of white wine and you’ve got the perfect start to a summer evening. First, however, you’ve got to make sure you score the very best bivalves on offer at your local fishmonger. Just remember these four terms: firm, dry, U/10,…

New York City restaurant Txikito, run by chefs Alexandra Raij and Eder Montero, is an ode to the phenomenal food of Spain’s famed Basque region. Whip up a few of their specialties at home with the help of The Basque Book, and you’ll never throw a party without pintxos again! I used to like going to the…

New York City restaurant Txikito, run by chefs Alexandra Raij and Eder Montero, is an ode to the phenomenal food of Spain's famed Basque region. Whip up a few of their specialties at home with the help of The Basque Book, and you'll never throw a party without pintxos again! Cucharillas are pintxos served in spoons,…

Tonight, consider the mussel. You can pick up a sack to feed two or more for about $5, and they only take a minute or so to cook. Best of all, they're sustainable, healthy for you and a cinch to prepare. These beautiful bivalves are perfect in pasta, fried for sandwiches and even grilled! Check out a…

While the American South may be acclaimed masters of all things meat, there’s no excuse for passing on the produce. From picnic sides and pickles to fresh garden salads, soups and desserts, the fruit and vegetable bounty of the South is beautifully represented in The Southern Vegetable Book, a new collection from author, writer and TV personality Rebecca…

Nordic cuisine is hot — we don’t need to tell you that. With several of the world’s best chefs hailing from northern Europe, this is the food you should be cooking now. Renowned culinarian, recipient of countless food and media awards and founding editor of Gastronomica: The Journal of Food and Culture Darra Goldstein’s latest work is a…