Clams

I'm well aware that if I don't stop eating the fondue — soon — by the time I get to the main course, I won't have room for anything. And yet I skewer one more chunk of bread and swirl it into the molten mass of cheese, savoring the Gruyère's...

French chefs always say that seafood is much more interesting and challenging to cook than meat. It's the difference between playing an instrument with a range of an octave or two and one that encompasses a slew of notes. At Providence, the most ambitious...

IT'S late Christmas morning and all of the presents have been unwrapped. Even if just for the moment, the kids are lulled into quiet. Southern California's bright winter sunshine floods in through the windows. Now it's time for the grown-ups to relax into...

NY Pizza Company is family-owned, and it's the only restaurant the Pann family owns. It's just the name that makes it sound like a chain. The Panns have done a really nice job of making NY Pizza look like an old-fashioned pizza parlor. Any place with a...

When most of us think about going out to a great restaurant for a meal, we're usually thinking dinner, not lunch. I would, however, like to tout the pleasures of a leisurely lunch at Providence. For most of us, spending a couple of hours over lunch can...

"LOOK!" my friend Joy whispers. Our party of seven has just settled in at the Kitchen, a new Hong Kong-style Cantonese restaurant in Alhambra, the Southern California outpost of the original spot in Millbrae, Calif. I knew that the Kitchen up north was...

$5 Burker Week The special Burker Week menu is available at Lunch only from 5/25 - 5/30, from 11:30am to 3pm. Reservations are highly recommended. David Burke's Primehouse 616 N Rush St. Chicago (312) 660-6000 www.davidburke.com Seawater Brined...

Milan — THE bare ankle has become the male equivalent of cleavage — a new erogenous zone to be exposed, enhanced and framed in everything from traditional but slightly shortened cuffs to toreador pants, peg legs and clam diggers. Designers...

The Korean passion for octopus runs so deep that there is a whole street of restaurants specializing in dishes prepared with them in the Mu Gyo Dong nightlife area of Seoul. Here in Los Angeles, the love affair with tentacled cephalopods is in its...

Maybe it's the weather, but lately, nobody's asking about French food or Moroccan boîtes, Cantonese seafood houses or places to get a great breakfast. When I meet someone new, I'm always asked — maybe in the first few minutes, maybe at an hour's...

Total time: About 1 1/2 hours Servings: 6 Note: Adapted from "The New Spanish Table" by Anya von Bremzen. You may substitute scallops for the monkfish and mussels for the clams. See accompanying box for sources for Vialone Nano rice. Arborio rice may be...

I want to say one word to you. Just one word. Are you listening? Paella. The conversation could end here, because the picture tells it all. It's gorgeous in its saffron robe, with plump coral-colored shrimp and happy clams and purple wiggles of squid....