All our summer-starved heart wants is to nosh on this salty, buttery masterpiece alfresco with a chilled bottle of vino. One bite transports you to a breathtaking French countryside. Serve this ...

Laura Cammarata, Port Richmond Ingredients: Large pinch saffron threads 1 cup boiling water 1 1/2 cups dry white wine (pinot grigio) 4 pounds mussels, cleaned and debearded (discard mussels with ...

While leeks are always available, spring is when small, young ones first start to pop up — and they are a treasure to behold. The alliums can be used anywhere you might normally grab an onion or ...

There’s a certain anxiety about cooking mussels, but just make sure you follow the rules. Throw out any that are broken or ...

Place the thyme, parsley and bay leaf on a square of cheesecloth; tie together the corners of the cheesecloth to make a bouquet garni. Wash the mussels. Sort through them and throw out any dead ones.

Many years ago, in what seems like another life, I learned to cook this soup that has always been at the back of my mind. I have this vivid memory of a soup with a velvety richness and a balanced ...

Mix the cold milk and soup powder in a pot and bring to a boil on low heat. Use a whisk and continuously stir. As the mixture becomes warmer it will thicken. As soon as the soup starts to boil, turn ...

Looking for a simple and inexpensive summer dinner? Mussels are healthy, easy to prepare and ideal for outdoor dining. They cook in minutes, which is convenient when the weather is hot and you prefer ...

Looking for a simple and inexpensive summer dinner? Mussels are healthy, easy to prepare and ideal for outdoor dining. They cook in minutes, which is convenient when the weather is hot and you prefer ...