At the French equivalent of Nantucket (or perhaps "Francehampton", depending on who you ask), Île de Ré, mussels are even more popular than clams and oysters during their season. The mussels in France are not cultivated in the same way that mussels in other parts of the world are, but grown using time-tested techniques that make them more flavorful. Their popularity seems to be growing, albeit slowly, all over the world.
The iconic dishes of childhood are sometimes best if they're not recreated; few things can live up to the standards of memory. And if you do decide to try them, don't try someone else's childhood icon. It's just not the same.
Here are a few tips to get perfect fish on the grill, like using a metal spatula, flavorful seasonings and watching the quick-cooking meat closely.
New Orleans' restaurants are slowly getting put back together, but there is no telling yet whether things will return to the way they were pre-Katrina.
Tom Colicchio is leaving Grammercy Tavern to concentrate on his Craft restaurants.
Frank Bruni visits Sip Sak and gives it 1 star.
Mark Bittman, the minimalist, advocates both salty and sweet Lemonade and Limeades.