WATCH: North Korean Gasoline-Baked Clams
Not too much is known about the food culture of North Korea, but the video below would be fascinating no matter which country it came from. As Bon App...
Not too much is known about the food culture of North Korea, but the video below would be fascinating no matter which country it came from. As Bon App...
Kitchen Daily | Posted 11.26.2011
Some of the best seafood in America can be found in New England. Just think of lobster rolls, chowder (or chowdah, if you're from Boston), fish and ch...
Robert Rosenthal | Posted 10.07.2011
If there are three perfect fried foods in the world, the other two are chicken and potatoes. In the case of the clam, that is due to the textural sensation of the golden coating juxtaposed against the salty sweetness of the entrapped clam.
Mark C. Miller | Posted 09.18.2011
A highly respected scientist has determined, contrary to popular belief, that not only are most clams not happy, they are in fact severely depressed.
Jenny Rosenstrach | Posted 09.01.2011
The moment the "what-are-we-cooking-for-the-Fourth?" emails from my brother, sister, mom and dad start pinging like crazy in my inbox -- usually about a week before the holiday -- I know it's time to stake my claim.
Find. Eat. Drink. | Posted 08.29.2011
[Photo DC CentralKitchen] As we celebrate the 235th anniversary of the Declaration of independence, we honor those who came before us with recipes ...
Claire Thomas | Posted 05.25.2011
This is an exquisitely simple recipe and a very classic one too. Lemon + garlic + chili + white wine + parsley + shell fish = awesome. Add bacon and...
Huffington Post | Alden Wicker | Posted 05.25.2011
Americans have developed a healthy appetite for fish and sushi, but this appetite can come at a cost. Overfishing has put the future of many species a...
Posted 05.25.2011
For the past year, Food52.com readers have been voting in weekly showdowns of reader-submitted recipes on a given theme. The winning recipes of each w...
Kerry Saretsky | Posted 05.25.2011
Clams Bouillabaisse is a streamlined version of the traditional Marseilles fisherman's stew. A pot of liquid gold broth, gilded with saffron, sloshing with fennel, shallots, and garlic, white wine and tomatoes and sweet sea clams.
Max Watman | Posted 05.25.2011
Mine may seem like an unrealistic enthusiasm for the digging of clams, but there's something about it that grabs you.
Richard C. Morais | Posted 05.25.2011
My novel, The Hundred-Foot Journey, is out today, and in my celebratory exuberance I've decided to share with the HuffPost's audience a culinary secre...
Posted 02.07.2012