Louis Tikaram, the 31-year-old executive chef at E.P. & L.P. (the name stands for the musical terms “extended play and long play”), a Thai-Fijian-Indian-Chinese restaurant in West Hollywood, is at a ...

If you can't get enough of seafood, and love everything from swordfish and salmon, to scallops and shellfish such as lobster and shrimp, chances are you probably also enjoy clams. These delicious ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Craving spicy seafood, but short on time? Give storebought green curry paste some extra zing by layering it with lemongrass, ginger and garlic, then bathe your amped-up curry base with creamy coconut ...

Gordon Stewart calls himself a culinary evangelist. He makes converts with his food. “I’m a fan of simplicity, but I’m also a fan of bold flavors and unexpected moves,” said Stewart, co-owner and ...

Lidey Heuck’s one-pot recipe for littleneck clams with cherry tomatoes and pearl couscous feels restaurant-fancy but is weeknight-easy. By Mia Leimkuhler Credit...David Malosh for The New York Times.

Ever had clams Mangalore style? "This dish is easy to cook and pairs well with boiled rice porridge (kanjee) or with fish curry rice. It is one of the costal cuisine delicacies," Chef Vikram Pai tells ...