Shellfish is a gift to hot weather cooks. In its purest form—raw—it requires no cooking at all, and platters of icy, briny shellfish have special appeal when appetites are in a heat-induced torpor.

Potato gnocchi with pesto, mussels, and clams is, honestly, like a little taste of Liguria right at your table. Not your average gnocchi—these are 'chicche di patate,' smaller and seriously good at ...

If you’re looking to shake things up in the kitchen, Sardinian fregola could be your new go-to. This unique pasta, made from ...

Lauren is an award-winning registered dietitian, three-time book author, freelance writer, and speaker who prides herself on sharing evidence-based nutrition information in an accessible and practical ...

Rinse clams well, discarding any with broken or open shells. In a large sauté pan, heat olive oil over medium heat. Add chorizo and cook until browned, 3-4 minutes. Remove from heat. With a slotted ...