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recipes pea puree with shrimp and scallopss
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Cooking
It's a very grown-up puree of peas with scallops, thankyouverymuch
Bon Appétit
Cooking
This week on the Dinner SOS podcast, Chris and Kendra help a caller make restaurant-quality shellfish at home.
Bon Appétit Staff & Contributors
Culture
Bon Appétit
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
With this method, I can get golden, crackly shrimp without gloopy batter or a giant bucket of oil.
Joy Cho
Cooking
Four foolproof methods for sautéeing, poaching, grilling, or broiling.
Zoe Denenberg
Scallops are always special—adding fresh tomato, mint, and lime makes them even better.
Rochelle Bilow
Lifestyle
Dr. Atkins be darned. I'm always looking for an excuse to eat pasta.
Emily Fleischaker
Cooking
Learned from my mom, this simple scallion oil transforms a dish.
June Kim
Culture
Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.
Cristina Martinez
techniques
Here's what you need to know about cooking with frozen shrimp.
Dawn Perry
Cooking
Skinny noodles become a crispy-crunchy vehicle for a quick spicy Asian-influenced tomato sauce
Elyssa Goldberg
techniques
Cutting veg on a hard diagonal makes them easier to eat—plus, it just looks cool.
Bon Appétit
Cooking
Sugar snap peas are so tender and fresh this time of the year, we like ‘em raw with a tangy, creamy dressing.
Carla Lalli Music
techniques
Cooking
You'll be drizzling it on pretty much everything.
Andy Baraghani
Cooking
Less than $2 a serving—and great for breakfast, lunch, or dinner.
Shilpa Uskokovic
Cooking
It's all kind of confusing. We break it down.
Alex Delany
Cooking
This bowl will always deliver so you don't have to order in.
Chris Morocco
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
This hearty combination of shellfish and warming Southeast Asian flavors is ideal for an early Spring meal. With a little bit of concentrated prep work, you can have a fragrant bowl on the table in twenty minutes.
Chris Hall
techniques
Beautifully browned scallops are easy to achieve with high heat and a hands-off approach
Alison Roman
Culture
Food start-ups are challenging the border between food and not-food. Anyone care for a nutrition bars with crunchy crickets?
Adrienne Rose Johnson