Author: Seamus Mullen
Author: Melissa Roberts
Author: Anita L. S. Eberhardt
Author: Viet Pham
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture...
Author: Andy Baraghani
Author: Jean Georges Vongerichten
Author: Gael Greene
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
Author: Paul Grimes
Author: Grace Young
Author: Andrea Albin
Author: Joyce Schaul
Author: Bon Appétit Test Kitchen
Author: Douglas Rodriguez
Author: Bon Appétit Test Kitchen