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magazine seared sea scallops on sauteed spinach with hoisin butter sauce
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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
Adam Rapoport finally spilled the beans on his favorite dressing add-in.
Adam Rapoport
Scallops are always special—adding fresh tomato, mint, and lime makes them even better.
Rochelle Bilow
This quick weeknight dinner puts a new spin on classic seared scallops.
Rochelle Bilow
test-kitchen
Searing scallops can be daunting. Here are some tips from the pros.
Chris Morocco
Cooking
Warning: it's addictive.
Alyse Whitney
Cooking
Step away from the email chain that won’t die and make some time for steak.
Carey Polis
Cooking
Cooked in 30 minutes
Julia Bainbridge
Lifestyle
Dr. Atkins be darned. I'm always looking for an excuse to eat pasta.
Emily Fleischaker
Seared scallops and daikon make for a winter meal that's beautiful, delicious, and super quick, to boot.
Belle Cushing
Culture
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
Alex Beggs
Cooking
Because it's crazy good
Emily Fleischaker
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
The Hestan Cue adjusts temperature automatically and tells you when to flip your scallops.
Zachary Kaplan
Restaurants
Spice rub one night, pasta or fish or salad the next. We're all about that versatility.
Emma Wartzman
Cooking
Scallions deserve the chance to take a leading role. Let them shine.
Alex Delany
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
The frittata is just a blank canvas—whoa, poetic.
Meryl Rothstein
Culture
Cooking
You'll be drizzling it on pretty much everything.
Andy Baraghani
techniques
Beautifully browned scallops are easy to achieve with high heat and a hands-off approach
Alison Roman
Cooking
You're gonna want to lick it off the plate.
Amelia Rampe
Cooking
Last night Bon Appetit Senior Food Editor Sarah Tenaglia dropped by FOX's Hell's Kitchen as a judge of the "entree salads" challenge. Get the winning recipe here.
Emily Fleischaker
Gently simmering cod in an aromatic tomato-saffron broth will bring out its best flavor and texture.
Mike Lew