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recipes pistachio crusted scallops
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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
Pistachio-cream sandwich cookies and a meaty pork scaloppine are among the restaurant recipes our readers want to cook at home this month.
Belle Cushing
techniques
Beautifully browned scallops are easy to achieve with high heat and a hands-off approach
Alison Roman
Cooking
The cocktail nuts stay up past snack time
Bon Appétit
Cooking
Cooked in 30 minutes
Julia Bainbridge
Cooking
Adam Rapoport finally spilled the beans on his favorite dressing add-in.
Adam Rapoport
Cooking
Learned from my mom, this simple scallion oil transforms a dish.
June Kim
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
This quick weeknight dinner puts a new spin on classic seared scallops.
Rochelle Bilow
Cooking
This recipe uses a marvelous method for bringing everything together in one skillet (it would also work for boneless chicken breasts), I just didn't like the pistou.
Chris Hall
Scallops are always special—adding fresh tomato, mint, and lime makes them even better.
Rochelle Bilow
Cooking
You’ve already made a peach dessert. Now try this cheesy, savory stunner.
Kendra Vaculin
Culture
We gave you a sneak peek at three photos from The Ciao Bella Book of Gelato & Sorbetto. You voted for your favorite, and now we're ready to reveal the winning recipe, Pistachio Gelato!
Julia Bainbridge
Culture
Drizzle it on toast, gift it to unsuspecting strangers, or keep a secret stash for you and you only.
Alex Beggs
Cooking
If you see garlic scapes, grab them, then make this stir-fry.
Serena Dai
Coronavirus
Scallions beget scallions beget scallions beget…
Aliza Abarbanel
Culture
The Bon Appétit Test Kitchen
test-kitchen
Searing scallops can be daunting. Here are some tips from the pros.
Chris Morocco
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
Cooking
It’s time for pie to take a backseat.
Emma Wartzman
Culture
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
Alex Beggs
Cooking
Like a glazed rhubarb cake and saucy roasted cauliflower.
The Bon Appétit Staff
Cooking
Pistachio butter, curry tofu nuggets, an Olipop flavor worth stocking up on, and more.
Editors of Bon Appétit
Seared scallops and daikon make for a winter meal that's beautiful, delicious, and super quick, to boot.
Belle Cushing