Charleston chef Mike Lata uses whatever whitefish is fresh for this chunky chowder with cubes of celery root, parsnips, ...

Lent season can leave dinner feeling limited fast. We still want bold flavor, but we need seafood that cooks quickly and doesn’t feel like a compromise. That is where smart, easy recipes earn their ...

*These pan-seared lamb chops are a celebration of soul food heritage, combining tender, juicy meat with bold, aromatic seasoning. Every bite carries the warmth and depth of traditional Southern ...

Prepare scallops: Pat dry and season lightly with salt and pepper. Pan-sear: Heat oil in a cast iron or stainless skillet over medium-high. Add scallops and sear 1 ½–2 minutes per side until golden ...

In a medium saucepan, bring the chicken broth to a boil. Add 1 tablespoon of the oil, the couscous and ½ teaspoon salt. Turn down the heat to a simmer, cover, and simmer gently until the couscous is ...

When Tallahassee locals start whispering about a lakeside restaurant that serves scallops so perfect they’ll ruin you for anywhere else, you know you’ve stumbled onto something extraordinary at Leon’s ...

You may be familiar with scallops as the buttery, cylindrical pucks of sweet, fishy goodness on which only a restaurant can achieve a crusty sear. But, we promise, you can do the same at home, as long ...

Joey Lugo is big on being the best. Early each morning, when the clock strikes 2, he’s out the door and driving to the fish market in the Hunts Point section of the Bronx in New York, to select from ...

There’s a seafood market in Spring Hill where the scallops are so perfectly sweet and tender, you’ll wonder if mermaids personally delivered them to shore, and honestly, at Aripeka Stone Crab Company, ...

Joel graduated from the University of Connecticut with a major in Restaurant Management and Communication and then pursued culinary education at the Culinary Institute of America and the Culinary ...

Add Yahoo as a preferred source to see more of our stories on Google. Sydney's lightly seared scallops with crisp verts, basil oil, and orange-ginger compound butter - A.J. Forget/Tasting Table It is ...