When Sergio Herman was growing up, escaping mussels was almost out of the question. The Michelin-starred chef was born and bred in Oud Sluis, the now-defunct but world-renowned seafood restaurant ...

To prepare squid ink tagliolini with pecorino, mussels, and lard, start with the fresh pasta: crack the eggs into a bowl and add the squid ink (1), then whisk with a fork to combine (2). Pour this ...

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 ...

It is perplexing to me that mussels aren’t on more Americans’ dinner tables. The succulent shellfish have everything going for them. They are lip-smackingly tasty and fun to eat; they are inexpensive, ...