Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

Scallops might be seen as the gateway to the wonderful world of shellfish since they are mild, sweet, and not remotely fishy-tasting so even people who aren't quite ready for mussels or crawfish might ...

Have you bought some frozen scallops and want to use them to prepare a tasty dish? We explain how to prepare pappardelle with ...

XO sauce is served as a condiment at high-end Chinese restaurants in Hong Kong. Despite its name, it has nothing to do with XO cognac - it's called that because the name evokes a sense of luxury, ...

I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic, which ...

This week is a great dish, a classic Franco/Scottish recipe that showcases fresh seafood. This is a recipe I wrote, cooked for myself and have served at both restaurants. As it is a dish I enjoy so ...

One of our most valuable resources is our attention. It’s why we “pay” attention, as Arthur Miller wrote — it’s costly, and comes at the expense of our time. But it’s a crucial ingredient in any ...

Fresh off a James Beard Foundation win as the best chef in the American Southwest, chef Andrew Black shares his recipe for scallops, inspired by a classic Jamaican fish stew. Chef Black says that his ...

Imagine silky French sauces tinted with saffron and turmeric, speckled with dark mustard seeds, headily flavored with curry leaves and sometimes enriched with coconut milk instead of cream. Add ...