BMT Nigel Gee’s SWATH catamaran concept to debut at Monaco Yacht Show

‘Project L3’, the latest semi-SWATH catamaran innovative concept yacht design from superyacht naval archtirect BMT Nigel Gee and styled by Rob McPherson, will be introduced at the 2014 Monaco Yacht Show. [Read more…]

Sake-Steamed Clams


2 pounds Manila clams or cockles, scrubbed

1 cup sake

1 cup water

2 teaspoons unsalted butter, cut into 4 pieces

2 scallions, white and light green parts only, thinly sliced

Pinch of togarashi spice blend, optional (see Note) [Read more…]

France Introduces “Homemade” Label At Restaurants

France is upping its restaurant game with a new labeling system for foods that are “homemade.” Beginning today, a new black and white logo in the shape of a casserole with a rooftop will appear on restaurant foods that are presumably made from scratch. [Read more…]

Huckleberry Crisps


6 tbsp. plus ½ cup sugar

6 tbsp. flour

¼ cup rolled oats

¼ cup packed light brown sugar

¼ cup chopped walnuts

1 tsp. lemon zest plus 2 tsp. lemon juice

¾ tsp. vanilla extract

½ tsp. kosher salt

¼ tsp. ground cinnamon [Read more…]

Foie Gras-Steamed Clams

1 cup pure olive oil

1 red onion, cut into wedges

24 littleneck or Mahogany clams, scrubbed

2 tablespoons late-harvest white wine vinegar, such as Katz’s Late-Harvest Sauvignon Blanc Agrodolce

4 tablespoons foie gras mousse, such as D’Artagnan’s

4 tablespoons unsalted butter, softened

Grilled bread, for serving [Read more…]

Clams with Pork and Golden Garlic

Ground pork and clams are a common combination in Chinese recipes. Marcia Kiesel sautés the two quickly with slivers of garlic, then adds black-bean chile sauce (easy to find at supermarkets) to create a dish with deep, briny flavor and some heat. [Read more…]

Braised Pork with Clams

2 tablespoons extra-virgin olive oil

1 1/2 pounds trimmed boneless pork shoulder, cut into 1-inch pieces

Salt and freshly ground pepper

1 small onion, finely chopped

1 carrot, thinly sliced

1 celery rib, thinly sliced

1 tablespoon tomato paste

1/2 cup dry white wine

3 cups low-sodium chicken broth [Read more…]

8 Ways to Use Plums

Plums are just coming into season and will stick around through early fall. When ripe, they’re juicy and sweet, usually with dark skin and pinkish flesh that makes them especially sexy in desserts. [Read more…]

Cataplana Stew with Sausage and Clams

Portuguese cataplana is a long-simmered pork stew to which clams are added. For our quick take on the dish, we’ve replaced the usual pork shoulder with sausage. [Read more…]

A Recipe by Yannick Alléno

Michelin star French chef Alléno gives FOUR’s International edition a recipe for clams, kuro kosho & yuzu… [Read more…]