As much as I love chili and a simple meatloaf, they often become an all-too-regular part of my weeknight meal rotation. The best cure for a rut, I've discovered, is to stray for a moment from the usual suspects (chicken, beef, tofu) and opt for something less habitual. The last time I did this, I sat down to a light but piquant plate of briny scallops tossed together with angel hair pasta and a Read more

I love paella but always thought it was a complicated dish to make at home. Recently a friend gave me a paella pan to prove how uncomplicated it is to put together. After my first attempt, I stand corrected: this dish is simple and can be easily made in a large saute pan. Once most of the ingredients are prepped, the scallop paella takes about an hour from start to finish. The recipe calls for Read more

Looking to find a speedy and convenient meal that's also gourmet? Then turn to quick-cooking scallops left over from last night's meal. Use wheat-free tamari (a type of soy sauce), honey, and red pepper flakes to create an irresistible, fragrant glaze. Serve it in a large bowl heaped with brown rice and sautéed greens for a nouveau Asian rice bowl. Want the recipe? Then be sure to keep on Read more

For tonight's dinner, Mr. Yum has politely requested scallops, a shellfish option that often gets overlooked in favor of shrimp or fish. Since I haven't had much of a chance to grill shellfish this Summer, I'm throwing it on the barbecue to get a little practice. Leaving scallops on heat for too long makes them shriveled and rubbery, so watch them closely, as they also cook rapidly. Serve them Read more

The next time you need dinner in a hurry, think about what ingredients cook fast. Couscous comes together in minutes, as does simple seared fish. Once you've picked up two rapid elements, toss in a seasonal vegetable, citrus juice for freshness, and call it a day. This recipe illustrates this technique perfectly by combining couscous with seared scallops, snow peas, and oranges. It's a healthy Read more

This weekend, the weather in San Francisco was glorious, and I couldn't help but realize that Summer is just around the corner! The arrival of bikini season will be here before we know it, and there's no time like the present to start eating healthful and light meals in smaller portions. This scallop and snap pea stir-fry is an ideal figure-friendly dinner. Thanks to fresh lime juice, grated Read more

Hoping to steer clear of a hectic Monday night? Consider putting together a seafood stew that makes use of leftover scallops and doesn't require too much attention. This recipe calls for white fish, scallops, and shrimp, all of which can be purchased frozen and defrosted beforehand — a great way to enjoy the bounty of the sea on a shoestring budget. Since all the ingredients cook quickly, Read more

After a weekend of too much ham and lamb, pass on the meat and opt for some succulent shellfish. Scallops are truly a cinch to make — especially if you follow a few easy guidelines. This Mediterranean feast, with its cauliflower, capers, spinach, and dried cherries, may sound like an unusual combination, but the result is an irresistible explosion of tart, sweet, salty, and sour flavors all at Read more

Why you should never soak scallops. — Chicago Tribune Turmoil's already brewing at the brand-new Food Magazine. — Washington Post Wine and your health: What's the real story? — Wall Street Journal Lesser-known pig parts that have become a seminal part of nose-to-tail eating. — Boston Globe California's Alcoholic Beverage Council is cracking down on bartenders who use Read more

The 25th annual Chefs' Holidays — a monthlong culinary event at The Ahwahnee Hotel in Yosemite — started off with a bang when chef Cal Stamenov whetted a watchful audience's pre-lunch appetite by demonstrating how to make caramelized diver scallops and crème brûlée crepes. Chef Cal, who is the culinary director at the posh Carmel Valley spot Bernardus Lodge and the executive chef at its Read more