If you want to get that restaurant- quality caramelized crust on a scallop, you need to do three things: "rinse it, pat it dry with a paper towel—and then get your pan really hot. Don't be afraid,"says Vitaly paley, chef at Paley's Place. We've found that one to two minutes per side browns the scallops without overcooking them. And gastrique? that's a sweet-sour sauce made from caramelized sugar and vinegar. To get the full Paley's Place experience, serve with parsnip mash, a subtly sweet side that echoes the sweetness of the scallops.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.