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 ...

Directions Place vegetables in an oval Dutch Oven. Rub chipotle seasonings on all sides of salmon. Sprinkle top with chile powder. Combine lime juice and butter. Spread on salmon along and top with ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. The delicate ...

What He’s Known For An intimate, family-owned restaurant anchored around an open kitchen. Ambitious yet approachable cooking prepared with a light touch. The market is close by—“literally a ...

My kitchen stove is one of those gorgeous 1950s Wedgewoods with serious pilot lights that keep the whole room pretty close to incubator temperature all year round. If I’m going to turn on one of the ...

Back in 2003, Hanson's Landing was a popular restaurant in South Kingstown. Now Two Ten Oyster Bar serves there by Salt Pond but you can recall the former menu by making this popular dish: Drunken ...

The original version of this creamy scallop chowder called for 6 cups of heavy cream, said Kathy Kitchens Downie, R.D., in Cooking Light. The result was a velvety, assertive, broth, but one with too ...

For this delicious recipe, chef Daniel Boulud quickly cooks scallop slices, then serves them with a rich, tangy avocado-tomatillo sauce and Indian-spiced hearts of palm (we substitute chayote, which ...

1: In a saute pot set over medium heat, add butter and let it lightly brown, which should take less than 1 minute. Add peeled chestnuts and sear them over medium heat, for about 90 seconds. Flip the ...