A crispy-yet-melt-in-your-mouth scallop croque, a gnudi-rabiole illusion ... oysters with miso gratin; tuna tartare; perfectly grilled octopus served with sauce vierge; squid ink linguine with ...

Try three easy recipes from his book. You’ll be making scallop tostadas and mackerel tartare all summer long. Ari Kolender, chef and co-owner of two of L.A.’s most popular seafood restaurants ...

While this recipe is intended for two, the dish can be scaled up easily for more people. (Rule of thumb: four to six sea scallops, or around a quarter of a pound, per person.) What makes this dish ...

Nearly two decades ago, as I was frantically trying to come up with a quick dish to bring to a last-minute party, I discovered a four-ingredient appetizer recipe that just so happened to parallel ...

Coat the pan with clarified butter and put over medium high heat. When the butter is hot add the shrimp and scallops and cook until halfway done. Add salted butter and when melted add the flour to ...

If you’re one for theatrics, the Wagyu steak tartare appetizer and crepe Suzette-style dessert, are prepared on a table side cart. And, of course, there is French onion soup, here topped with a ...

Brunch: Set in the hills of Whitehouse Station, the 220-year-old equestrian estate has been revived with care to bring modern refinements to the property’s old-world charm. The Ryland Inn's Easter ...