If you want to feed two, simply double all the ingredients here, but give the mussels an extra minute or two to make sure they all cook through evenly. Mussels nowadays should already have their ...

Mussels from Prince Edward Island, cockles from New Zealand, periwinkles from Cape Cod and clams from Vancouver -- the shellfish on our dinner plates have flown in from all over for the occasion. And ...

It’s a common misconception that the best soups require long ingredient lists and hours of simmering. In fact, just a handful of high-flavor items can be transformed into an umami-bomb of a soup in ...

Sip on this warming broth alone or make it a meal with wilted greens and a soft-boiled egg. For something a little more filling, add cooked soba noodles. Ginger is proven to be highly effective in ...

In the early 1980s, one time the “no reaction”-having spice king Lao kids in the apartment complex across the street from mine handed me a bag of crunched-up, uncooked ramen with the spicy soup powder ...

1. Bring a large pot of salted water to a boil. Cut the pork shoulder into 2-inch pieces that are ½-inch thick. Add the pork to the water and boil for 5 minutes, skimming the foam off the top. Drain ...

Kaki Okumura is a Japanese wellness writer who grew up in the US and Japan. She says her five Japanese staple ingredients are soy sauce, dashi, sake, mirin, and miso. Recipes for miso soup, teriyaki ...

A bowl of ramen is a symphony of flavors. The main components of a bowl of the Japanese soup dish, much like a classical orchestra, play their part in sections first before coming together to form a ...