Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

Sure, you can just serve steamed mussels with crusty bread but you can also transform them into brand new dishes.

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Expert Guide

Mussels are inexpensive, sustainable and easy to cook. It’s no wonder chefs love to play around with the flavors they use when steaming them.

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Trendspotting

Chef Matt Jenning's is taking New England cooking to a new level at his new Boston restaurant, Townsman.

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Make This Now

You don’t have to be from Maryland to master this crispy-sweet seafood dish. Here, 12 easy and delicious recipes for restaurant-worthy crab cakes.

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America's Most Wanted

Chef Jasper White didn’t invent the clambake, but he did patent his system for cooking large amounts of lobster at Summer Shack in Boston.

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Expert Guide

We asked three chefs for the essential oysters that everyone should know. It’s a great cheat sheet to keep on hand for the next time you’re surrounded by oysters at a party—or simply ordering off a menu.

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Trendspotting

Inspired by the unstoppable cured-meat trend, chefs are transforming octopus, whitefish and other seafood into gorgeous terrines and rillettes.

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While You Were Sleeping

Krystof Zizka is just pulling up to Maison Premiere, his Williamsburg, Brooklyn oyster bar, when I arrive there after midnight one sticky July night.

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What Chefs are Eating

Nine great seafood-centric shots chefs posted on Instagram this week.

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Recipes

Ready in just 12 minutes, these spicy grilled scallops are an addictive appetizer.

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