I've spent the past 25 years travelling the country, entirely in thrall to my ever-expanding gut. Forget Michelin. These ...

Today’s recipes are some of my personal favorite “oldies” stolen or created as I saw fit over my years of feeding family, ...

Broil about four inches from the heat for 8 to 10 minutes (turning and brushing with the remaining melted butter halfway through) or until the scallops are opaque. Outdoor cooking enthusiasts ...

Along with french fries, mac and cheese and coleslaw, its fried and baked fish can be paired with traditional Lebanese side ...

The parish is also unique in that it’s the only one in the area to offer shrimp and scallop Alfredo ... or until golden brown and shrimp is opaque. Remove from oil and drain on a paper towel ...

The parish is also unique in that it's the only one in the area to offer shrimp and scallop Alfredo ... or until golden brown and shrimp is opaque. Remove from oil and drain on a paper towel ...

The key here is to keep an eye on them, as they turn opaque and slightly firm when ready. Overcooking isn’t just a faux pas; it turns these delightful bites into rubbery sadness. So, set your timer, ...

The fish is treated with the reverence it deserves – seasoned simply to enhance rather than mask its natural sweetness, then cooked to that precise moment when the flesh turns opaque yet remains ...

The scallops, when available, are handled with similar expertise – just enough cooking to transform them from translucent to opaque, preserving their natural sweetness and buttery texture. No rubbery, ...