It’s a most magical time of year, early spring, when Mother Nature begins waking up all around us. We can see it in early crops like asparagus and strawberries, and in seafood markets with plump ...

When we think about the world of shellfish, there is tremendous diversity to consider—and there always seem to be new things to discover. Just last week I tried a new variety of clam that I hadn't ...

Soft-shell crab is actually pretty easy to cook, but there are a few precautions of which you should take note. First, Desiree Antczak says, "Use extra caution when frying soft shell crabs because ...

They have green backs, pink bellies and are only about 2 inches in diameter. The invasive green crab has been destroying clam and scallop populations from South Carolina to Maine, since they were ...

Right around the time that a full moon almost coincides with Easter Sunday, blue crabs start shedding their shells and "softies" hit local restaurant menus. More restaurants are likely to list the ...

Preheat an oven to 400 degrees F (200 degrees C). Spoon 2 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil. Roast in the preheated oven until the garlic is ...