Hong Kong is surrounded by the sea, so seafood is an integral part of Cantonese cuisine. There are so many different iconic dishes, and you'll find that many involve steaming, which is a gentle way to ...

Chef Fabrice Beaudoin seasons scallops with salt and pepper and quickly caramelizes them in a mixture of butter and olive oil. Separately, he sweats chopped shallots and julienned leeks and carrots ...

Remove dark veins from scallops. Leave red roe attached. Combine the ginger, oyster sauce, wine and sugar. Spoon this over the scallops in shells. Cover and chill for 30 minutes. Cut the spring onion ...

Scallops are typically served at fancy restaurants—with a high-end price tag to match. But we’ll let you in on a little secret: The shellfish is actually really easy to cook at home. They take about ...

What He’s Known For Precisely executed, elegant cooking that favors excellent ingredients and attention to detail over flourishes. EVEN A CHEF as famously exacting as Günter Seeger will admit that at ...

A staple in Japanese cooking, miso is a paste made from fermented soy beans. There are several varieties available and each has a unique flavor profile rich in umami. Here, white miso is paired with ...