Sweat onions and butter in a medium pot until translucent, approx 5 minutes. Add celery and garlic and sweat until garlic is translucent. Add flour and cook, stirring, for an additional minute.

Cut bread into thick slices. If grilling, lightly oil both sides and grill each side. Or, run through a toaster, then brush with oil. On each slice, place 2-3 mussels, a piparra and a lemon slice.

A Quick Weeknight Dinner That Tastes Like You Tried Harder When dinner needs to be fast but still full of flavor, this creamy pasta with smoked mussels is the answer. It comes together in just 15 ...

After trying the smoked eel last week, nothing was gonna stop me from prying open a can of smoked mussels next. But after seeing the orangey-green oily film on the peeled-back lid, my enthusiasm was ...

When I was first diagnosed with type 1 diabetes, at 24, it was a shock. I'd been going to various doctors and specialists to treat many of the disease's associated symptoms, but no one had ever quite ...

Start by making up a salt brine by combining 100gm of salt with 1 litre of water. Whisk until dissolved. Submerge the fish fillets into the water and leave for 30 minutes to firm-up and flavour. Place ...

Nick Anderer, executive chef of Maialino (Gramercy Park Hotel, 2 Lexington Avenue; 212-777-2410) and Marta (Martha Washington Hotel, 29 East 29th Street; 212-651-3800), spends enough time meandering ...