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magazine grilled scallops and nectarines with corn and tomato salad
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The Bon Appétit Test Kitchen
Cooking
This week on the Dinner SOS podcast, Chris and Kendra help a caller make restaurant-quality shellfish at home.
Bon Appétit Staff & Contributors
Cooking
This is what we want to eat when July blazes in.
Andy Baraghani
Cooking
Scallions deserve the chance to take a leading role. Let them shine.
Alex Delany
Cooking
Adam Rapoport finally spilled the beans on his favorite dressing add-in.
Adam Rapoport
This quick weeknight dinner puts a new spin on classic seared scallops.
Rochelle Bilow
Culture
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
Alex Beggs
Lifestyle
Dr. Atkins be darned. I'm always looking for an excuse to eat pasta.
Emily Fleischaker
Cooking
Add or substitute corn on the cob, eggplant slices, or portobellos.
Bon Appétit
Culture
The Bon Appétit Test Kitchen
Scallops are always special—adding fresh tomato, mint, and lime makes them even better.
Rochelle Bilow
Cooking
Plus there's a very impressive harissa-yogurt swoosh.
Aliza Abarbanel
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
Seared scallops and daikon make for a winter meal that's beautiful, delicious, and super quick, to boot.
Belle Cushing
Cooking
Cooked in 30 minutes
Julia Bainbridge
Culture
We gave you a sneak peek at three photos taken of recipes from Ethan Stowell's New Italian Kitchen. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Cooking
As if you needed an excuse to fire up the grill.
Bon Appétit
techniques
Cutting veg on a hard diagonal makes them easier to eat—plus, it just looks cool.
Bon Appétit
Culture
You'll be going back for seconds of this caramelized citrus-beet salad.
Rick Martinez
Culture
Make the most of corn while you got it
Joanna Sciarrino