What He’s Known For: Doing right by Portland’s extraordinary local seafood and produce. Weaving French techniques into classic New England dishes. Celebrating Maine’s seasonal rhythms. FEW SUMMER ...

Slow cooking scallops in a thick liquid could unintentionally turn them rubbery, so Bruch suggests preparing the scallops and sauce separately before serving. "Light, bright sauces are generally best ...

What She’s Known For: Lifting up Atlanta’s food scene with elegant farm-to-table dishes for over 25 years. Timeless ingredient-focused cooking and smart moves that reveal the chef’s individual style.

Scallops are shellfish that have a very tender and delicate texture and taste, and they are edible bivalve mollusks from the Pectinidae family. You will probably recognize them by their ribbed ...

No matter what your routine has looked like this past year, there’s a good chance that by now, you’re ready to break free. The pull of adventure and curiosity is strong after so many months indoors, ...

Chef Jason Park of Maru sources his early season English peas from McGrath Family Farms to make his Seared Scallop and English Pea Raviolis. A regular at the Santa Monica Farmers Market, Chef Park has ...

Melt the1/2 lb. butter and 1 tbs olive oil in a large sauté ’pan over medium heat. Add the chopped garlic and shallots and then cooked until translucent, approximately one minute. Add all ready cook ...

A doctor suggested that my lovely friend Carolyn could improve her mild anemia by eating food cooked in cast iron. I have a vested interest in Carolyn’s health. Her daughter and my son are in school ...

Whether for an appetizer or light dinner, scallops can make any course feel a little more elegant. Slightly sweet, tender, ...