In memory, that initiatory bouillabaisse—at Mouquin’s ... of mentioning rascasse to him while we were lunching at a seafood restaurant called the Lobster, on West Forty-fifth Street.

Please verify your email address. A visit to any of the Sword Coast's major ports isn't complete until you've tasted this popular stew of haddock, cod, clams and mussels, sprinkled with a pinch of ...

To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened. Add the wine, water or fish ...

New chef, new season, and renewed status as one of Vancouver's Michelin Guide-recommended restaurants. New chef, new season, ...

A creamy French seafood stew perfect for a chilly day. The 10 best-paid jobs in the US – see if yours make the list No, not sit-ups — these are the two abs exercises you need to sculpt a six ...

Aneto is a Barcelona-based gourmet food company that makes all of its broths and paella bases without concentrates, ...

You’ll be glad you did. We have traditional French stews such as boeuf Bourguignon, seafood bouillabaisse, cassoulet and our variations on a chicken chasseur. You’ll also find a Greek-style ...

I’m married to a pescatarian, so while most folks are leaning into chicken noodle at the start of soup season, I’m making a lot of seafood-based soups and stews like cioppino, bouillabaisse ...

Shrimp, mackerel, catfish, crab and oysters are just a handful of seafood we love putting on sandwiches. Classic shrimp po'boys are a New Orleans favorite and are easy to whip up—crispy fried ...

Despite their name, mantis shrimp are not true shrimp but a type of stomatopod: a relative of crabs and lobsters that has been on Earth for over 400 million years. There are more than 400 ...

David lives in Brooklyn where he's spent more than a decade covering all things edible, including meal kit services, food subscriptions, kitchen tools and cooking tips. David earned his BA from ...

We’re not trying to be anything we are not." Miel has been serving Nashvillians its locally sourced, seasonal dishes since ...