Craig Claiborne, who introduced this amazing product of mussels soup to The Times inside the nineteen sixties and refined it over the years with his longtime kitchen collaborator Pierre Franey, the moment referred to as it "… Read More


In Barcelona, certainly one of my beloved seafood places cooks their clams on an cast iron plate upon a woodfire grill. The clams cook swiftly and so are mouth watering. After i go through this recipe, I considered working w… Read More