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This week on the Dinner SOS podcast, Chris and Kendra help a caller make restaurant-quality shellfish at home.
Bon Appétit Staff & Contributors
Coronavirus
Scallions beget scallions beget scallions beget…
Aliza Abarbanel
Cooking
Learned from my mom, this simple scallion oil transforms a dish.
June Kim
Cooking
Cooked in 30 minutes
Julia Bainbridge
Cooking
Adam Rapoport finally spilled the beans on his favorite dressing add-in.
Adam Rapoport
techniques
Cutting veg on a hard diagonal makes them easier to eat—plus, it just looks cool.
Bon Appétit
techniques
Beautifully browned scallops are easy to achieve with high heat and a hands-off approach
Alison Roman
Cooking
Scallions deserve the chance to take a leading role. Let them shine.
Alex Delany
Scallops are always special—adding fresh tomato, mint, and lime makes them even better.
Rochelle Bilow
Cooking
Warning: it's addictive.
Alyse Whitney
Lifestyle
Dr. Atkins be darned. I'm always looking for an excuse to eat pasta.
Emily Fleischaker
Cooking
They're scallions, and we've got everything you need to know about buying, storing, and cooking them
Danielle Walsh
Cooking
Ramps are great, but don't discount scallions, leeks, and chives—here's how to use all of spring's best alliums.
Alison Roman
This quick weeknight dinner puts a new spin on classic seared scallops.
Rochelle Bilow
Culture
The Bon Appétit Test Kitchen
techniques
Seared scallops and daikon make for a winter meal that's beautiful, delicious, and super quick, to boot.
Belle Cushing
Cooking
When Sue Li's family moved from Taiwan to Texas, they were homesick for one dish: these scallion pancakes.
Sue Li
Cooking
Or, you know, make an appetizer portion
Matt Duckor
The Bon Appétit Test Kitchen
Restaurants
Spice rub one night, pasta or fish or salad the next. We're all about that versatility.
Emma Wartzman
Cooking
It's time to stop hiding those onions, leeks, and scallions in braises and stews! We give you our guide to letting your alliums shine.
Alison Roman
Cooking
You'll be drizzling it on pretty much everything.
Andy Baraghani
Cooking
The inventors of the recipe wisely kept the BLT part scallop-sized
Sam Dean