“We used to serve scallops with bacon jam, but I wanted to take it in a different direction,” he explained. “I’m calling it bacon gloss, made with apples and onions cooked down with ...
Vibrant, snappy yet perfectly tender green beans needn't involve large pots of boiling water. Here, a mixture of butter and olive oil coats the pan while the beans release their natural water ...
Michael Mundy But there are other possibilities as well: grilled Diver scallops, branzino roasted with fennel, steamed mussels in a broth, fried lamb chops and ribeye with wild arugula.