The sea scallop is one of the most perfect of nature’s convenience foods—almost nothing cooks faster. This is especially true if you opt to heat the mollusk until it remains rare in the center, as do most scallop admirers. Sea scallops are also large enough to stuff, not with bread crumbs or other fish, as is common with clams or lobsters, but with herbs, garlic, and other flavorings. As long as a scallop is a good inch across and roughly three-quarters of an inch thick, you can make an equatorial slit in it and fill it with any number of stuffings.
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.