Because scallops have a high moisture content, the risk in preparing them is that they will release their liquid in the pan and steam instead of sear. They also become tough and rubbery if overcooked. The trick is to heat the pan and oil sufficiently so the scallops brown quickly, without overcooking. Swirling the oil to completely coat the pan is crucial, as the heated oil will provide a slick surface that will prevent the scallops from sticking, but you should give the pan a good, strong jerk as soon as the scallops have been added, just in case. Succulent, sweet scallops have an affinity for anise-flavored fennel, and they look lovely resting on pools of silky fennel puree.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.