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 ...

Chef Fabrice Beaudoin seasons scallops with salt and pepper and quickly caramelizes them in a mixture of butter and olive oil. Separately, he sweats chopped shallots and julienned leeks and carrots ...

Preheat the oven to 250°C. Line the bottoms of six serving plates with half an inch of coarse salt. This will create an attractive presentation for the scallop shells and prevent them from sliding on ...

Editor’s note: Welcome to our new series, Let’s Dish, Kansas City, showcasing some of our favorite restaurant meals.Click here to sign up for our new newsletter ...

Learn the secret to make the most tender and succulent air fryer scallops even seafood haters enjoy. Perfect for New Year's ...