Dive into the delightful world where Peruvian, Japanese, and Mexican cuisines blend together, creating dishes where freshness ...

In a sauté pan over low heat, sweat shallots and garlic in vegetable oil until translucent. Add mussels, cockles, langoustines, and white wine. Cover and cook until mussels and cockles open. Add ...

Ari Kolender, the chef behind Found Oyster and Queen St., has a new cookbook: “How to Cook the Finest Things in the Sea.” Try three easy recipes from his book. You’ll be making scallop tostadas and ...

Erik Kleven was feeling like he was hitting his stride last year with a series of cooking classes at Bleu Duck. Like many other things, the COVID-19 pandemic stopped that series before it reached its ...

Sustainability is an incredibly complicated topic. Yet seafood sustainability is the surprisingly rare exception in which a really complex problem can be addressed with uniquely simple options — and ...

SAVANNAH, Ga. (WSAV) — The South American Pacific coast is home to different fauna and rich Incan history. Here, a pre-Hispanic dish became Perú’s national patrimony, recognized internationally for ...