While the ancient origins of escargot go all the way back to the Paleolithic period of human history (aka 30,000 years ago), it's safe to say that the way we eat snails has evolved since then. A ...

Instructions: In a medium sauce pan, cover escargots with water. Add bag of Zataran Crab Boil. Bring it to a boil and cook it at medium for 45 minutes. Drain escargot, discard water and put snails in ...

Forbes contributors publish independent expert analyses and insights. I cover real estate, agriculture, technology and sustainability. Food quality (including fresh locally grown food) has become ever ...

Hello everyone, and welcome back to a very buttery and savory edition of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator. As you may or may not ...

Area restaurants present several dining options forWhen we learned May 24 is National Escargot Day, we thought it would be fun to know where one can get escargot in the area. There are several lovely ...

Four years ago, Taylor Knapp had never tasted a fresh snail, but he figured they had to be better than canned. At the time, Knapp was the executive chef at First and South in Greenport. He knew little ...

Oh, no, not the escargot! A vicious little worm with an appetite for snails has made its European debut. And that has some scientists worried about the future of France's famed mollusk appetizer. The ...