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pdfs seared scallops with chanterelles and parsnip and pear puree
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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
This week on the Dinner SOS podcast, Chris and Kendra help a caller make restaurant-quality shellfish at home.
Bon Appétit Staff & Contributors
Scallops are always special—adding fresh tomato, mint, and lime makes them even better.
Rochelle Bilow
Shopping
A few seafood delivery services are a close second to living on a coast.
Emily Farris
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Cooking
Adam Rapoport finally spilled the beans on his favorite dressing add-in.
Adam Rapoport
techniques
Beautifully browned scallops are easy to achieve with high heat and a hands-off approach
Alison Roman
Cooking
It's a very grown-up puree of peas with scallops, thankyouverymuch
Bon Appétit
Cooking
This oft-overlooked canned seafood makes a wildly good pantry pasta.
Kendra Vaculin
This quick weeknight dinner puts a new spin on classic seared scallops.
Rochelle Bilow
techniques
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
test-kitchen
Searing scallops can be daunting. Here are some tips from the pros.
Chris Morocco
Coronavirus
Scallions beget scallions beget scallions beget…
Aliza Abarbanel
Seared scallops and daikon make for a winter meal that's beautiful, delicious, and super quick, to boot.
Belle Cushing
techniques
Cutting veg on a hard diagonal makes them easier to eat—plus, it just looks cool.
Bon Appétit
Cooking
It's all kind of confusing. We break it down.
Alex Delany
Lifestyle
Dr. Atkins be darned. I'm always looking for an excuse to eat pasta.
Emily Fleischaker
Cooking
Sweet as candy and versatile, parsnips are so much more than pale carrots. Here's how we cook 'em all fall and winter long.
Rochelle Bilow
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
The Bon Appétit Test Kitchen
Culture
The Bon Appétit Test Kitchen
Cooking
Cooked in 30 minutes
Julia Bainbridge