Have you bought some frozen scallops and want to use them to prepare a tasty dish? We explain how to prepare pappardelle with scallops and cherry tomatoes. We prepared fresh pasta but if you are short ...

There's new fine dining near me, & it's culinary magic! Welcome to Palma Ristorante where you'll get some of the Best Italian ...

You've heard of the farm-to-fork movement, but what about sea-to-stock pot? That's exactly what chef Giada De Laurentiis ...

Shoppers enjoy using these on holidays because the scallops have a festive edge. Others point out that they love these for ...

Although aesthetically pleasing, combining eggs in a flour well to make fresh pasta is certain to be messy and inefficient.

Shrimp lovers will notice a key item missing from Red Lobster's new menu. "Relevant, compelling and exciting is what we want Red Lobster to be for the future, and so we’re working on that now ...

Scallops have long been a delicacy in seafood cuisine, and they’re highly prized for their sweet flavor and tender texture. Traditionally, wild-caught scallops harvested by divers have been considered ...

There's no shortage of pasta-making myths and legends. We asked an Italian chef to debunk the biggest ones. Joey is a writer/editor, TV/radio personality, lifestyle expert, former entertainment ...

Dishes like lobster pappardelle pasta, bacon-wrapped sea scallops, lobster bisque, lemon basil mahi, simply prepared mahi, parmesan-crusted chicken and roasted asparagus debuted on the new menu.

The items weren't all revealed, but include lobster bisque and bacon-wrapped sea scallops. He also confirmed that the $20 endless shrimp deal has ended permanently. "Relevant, compelling and ...

This hearty side dish is filled with comforting flavors like sauteed mushrooms, sun-dried tomatoes, spinach and walnuts, nestled into a bed of orzo pasta dressed in a tangy Dijon vinaigrette.

With holiday and end-of-year stress mounting, it can be difficult to stay on top of cooking. We as food writers know this as well as anyone: We’re in the throes of our busy season, hard at work ...