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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, ...

Getting your Trinity Audio player ready... By Ellie Krieger, Special To The Washington Post Grilled seafood, lemon, extra-virgin olive oil and herbs: This simple Mediterranean quartet of ingredients ...

Combine the orange-juice concentrate, miso, vinegar, and Tabasco in a bowl, then gradually whisk in the oil to emulsify. Just before serving, season to taste with salt and pepper. Stir in the chives, ...

Sea scallops, with their beautiful fan-shaped shells, are prized among the luxury seafoods, along with lobsters and crabs. As with many such things, the simplest preparations are usually the best: My ...

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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 ...

1. Thaw scallops if needed. Remove corn husks and silks; slice kernels of cobs (2 3 cups) into a medium bowl. Scrape cobs with back of knife to release juices. Dice bell peppers and jalapeño (remove ...

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 ...

Wrapped in partly-fried bacon and skewered, the scallops head for the grill. I bypassed the use of toothpicks to secure the bacon, opting to just use the skewer to do the job. For the most part, the ...