Mastering scallops is a game-changer for any cook—and in this video, Will shares three incredible techniques to elevate your ...

Bold flavors, crisp textures and premium ingredients come together in SeaPak's newest offerings, which are ready in minutes for delicious, elevated seafood meals at home. ST. SIMONS ISLAND, Ga., Jan.

Seafood doesn't always have to be reserved for the entrée. Take a look at some of our favorite appetizer recipes where ...

When golden, flip scallops over. Add a knob of butter, a few sprigs of thyme, and baste for 20 seconds. Turn off heat, add a ...

Learn the secret to make the most tender and succulent air fryer scallops even seafood haters enjoy. Perfect for New Year's Eve parties.

From Fried Saltines to Bakewell Tart, these are the recipes you loved most this year. Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and ...

Butternut squash is a staple this time of year, but how do you cook it? Though it can seem like an intimidating vegetable, especially if you’re unfamiliar with it, it’s something even home chefs can ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Get the Pretzel Pigs In A Blanket recipe. Eating 12 grapes as midnight is supposed to bring good luck, so ...

1. Combine all ingredients in a small saucepan. 2. Heat over medium-high heat to just below boiling and hold for 2 minutes. Take off the heat and reserve. (For safe fermentation, using a kitchen scale ...

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 ...

INDIANAPOLIS (WISH) — Chef Amy Von Eiff of A Cut Above Catering demonstrated how to make gnocchi and scallops, emphasizing the use of fresh ingredients and proper techniques. Chef Amy shared her ...

Diane Purkiss is affiliated with Keble College, University of Oxford. “You have to keep beating it for longer,” my grandmother instructed me. “It isn’t pale yet. It’s still too yellow.” I didn’t ask ...