I was born and bred on Jersey. My father was part of the police diving team and did a lot of wreck diving, so he inspired me to start diving. I wanted a spear gun as a child but wasn’t allowed, so I ...

Bring the water, heavy cream, milk, and chicken base to a simmer, then slowly whisk in the grits and reduce to low heat. Cook for 20–25 minutes, stirring occasionally until thick and tender. Stir in ...

In a medium sauce pan, cover the butternut squash in water and cook for 20-25 minutes until soft. Strain the squash from the water and transfer to a small bowl. Smash the squash using a fork and ...

Unsurprisingly, to get the most out of your scallops, you'll need to respect their storage needs. "I would try to use them within the first two to three days of getting them," Chef Alfredo Nogueira ...

Stephen Tettelbach was surveying the bay scallop population in Nantucket with colleagues late in the summer of 2019 when he got the call: A longtime friend and fisherman on Long Island reported a mass ...

DAYTON, OH (WDTN)– If you’re looking for great seafood on this first day of summer, look no further than the Foundry. Chef Jason joined the Living Dayton kitchen to give viewers a fantastic pan seared ...

This chef-favorite shellfish is the secret to fast and elegant meals, from chowder to aguachile. Kelly is a food editor and writer whose work has appeared across digital and print publications ...

Martha Stewart joins Andrew Peters in Maine where he and his crew grow scallops. Martha Stewart joins Andrew Peters, a scallop farmer in Maine, where he and his crew grow scallops in Penobscot Bay.