When we think about the world of shellfish, there is tremendous diversity to consider—and there always seem to be new things to discover. Just last week I tried a new variety of clam that I hadn't ...

On Whidbey Island near Seattle, chef Vincent Nattress has a well-deserved reputation for making diners happy at his Orchard Kitchen. Yet his most impressive accomplishment just might be the way he ...

With our chilly spring departing and summer’s heat approaching, I’m craving quick, healthful dishes. Time saved in the kitchen translates to more time outside enjoying our sunny weather. For me, the ...

Shellfish are a gift from the sea that can be enjoyed in many ways. Here are some readers' favorites. Heat over to 400 degrees. Stir first nine ingredients together. Place shrimp in a 9- by 13-inch ...

Chef Tim Richardson shows us the way to make oysters, mussels, and clams. The first time I made mussels, I thought I was the most amazing chef in the world. It was in college, and a friend taught me ...