If you want to get that restaurant- quality caramelized crust on a scallop, you need to do three things: "rinse it, pat it dry with a paper towel—and then get your pan really hot. Don't be afraid,"says Vitaly paley, chef at Paley's Place. We've found that one to two minutes per side browns the scallops without overcooking them. And gastrique? that's a sweet-sour sauce made from caramelized sugar and vinegar. To get the full Paley's Place experience, serve with parsnip mash, a subtly sweet side that echoes the sweetness of the scallops.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.