The sea scallop is one of the most perfect of nature’s convenience foods—almost nothing cooks faster. This is especially true if you opt to heat the mollusk until it remains rare in the center, as do most scallop admirers. Sea scallops are also large enough to stuff, not with bread crumbs or other fish, as is common with clams or lobsters, but with herbs, garlic, and other flavorings. As long as a scallop is a good inch across and roughly three-quarters of an inch thick, you can make an equatorial slit in it and fill it with any number of stuffings.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A feel-good dinner designed to cram a ton of veg in each serving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.