Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.
Author: Dawn Perry
A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
Author: Catherine Hilburn
Author: Valerie Kraus
Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous...
Author: Jeanne Kelley
Author: Janet Fletcher
Author: Lora Zarubin
Author: John Malik
Author: Robin Levy Goetz
Author: James G. Nichols
Author: Diane Morgan
Author: Lisa Zwirn
Author: Jean Thiel Kelley
This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply...
Author: Andy Baraghani
Author: Maria Budde
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some...
A quick and easy Cranberry-Orange Scones recipe
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
This sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips and lemonade; it's also great with a simple green salad for dinner.
Author: Susan Regis
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Author: Jill Silverman Hough
Author: Ann Boulard