To make beurre rouge, in medium saucepan sauté shallots in 1 tablespoon butter until lightly browned. Add wine and juice. Reduce by 2/3 over high heat, until liquid measures about 1/3 cup. Add cream, ...

Scallops can be roasted, saut (c)ed, poached or grilled. I like to grill them so they have a crisp outer texture and a creamy interior. Make sure to use the larger sea scallops for this recipe. Here I ...

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Scallops are the sea's sweet, rich morsels of seafood deliciousness. Classically served as a broiled menu option, scallops have the flavor potential for many different preparations. They are savored ...

Twenty-nine years ago today in 1983 (Oh my) at 7:48 am, a little baby Food Police - 7 pounds 9 1/2 ounces and 19 1/2 inches long - was born in Birmingham, Alabama. My how time does fly!! I finally ...

Here, Chinese fermented black beans are stir-fried with garlic and ginger, flavor-enhanced with Chinese or Japanese rice wine, and blended into a delicate puree that makes a delicious dip to ...

In a bowl, whisk together the sugar, sake, mirin, and rice vinegar until the sugar is completely dissolved. Add the white miso, ginger, and 1 tablespoon of the oil and whisk until well combined. Set ...

It’s what I call Thanksgiving on a roll – mayonnaise, leftover dressing and cranberry sauce, piled atop turkey held together with two slices of bread. But now it’s simply time to move on. And, with ...

When Ree Drummond (a.k.a. The Pioneer Woman) does surf and turf night, she likes to pair steak with shrimp for the ultimate summer meal on the grill. And although the idea of surf and turf might seem ...