I don’t think there’s anything terribly exciting about grilled scallops—but I do think you can put them together with interesting ingredients and make them exciting. That’s why I pair scallops with—wait for it—watermelon! I know, who would think of putting scallops with watermelon, let alone three kinds (watermelon, watermelon rind pickles, and watermelon radishes)? It may seem wacky, but the sweetness of the watermelon offset by the bitterness of the dandelion and the sharp red onion makes this a spectacular combo. And, if you’re thinking ahead (like we always try to do!), make the pickles a day (or a week) in advance and keep them in the fridge. These pickles make anything taste tangy and delicious; I keep a jar on hand for whenever a salad or sammie needs an extra little pickle-y punch!
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.