Some recipes hold a special place in your memory—and for me, Coquilles St Jacques is one of them. This elegant French dish of bay scallops with mushrooms was a Sunday treat growing up, something my ...

Coquilles Saint Jacques: A Timeless French Classic, Perfect for Elevating Your Holiday Feast! This wonderful dish always held a bit of mystery to me. It always mesmerizes me how such a complex flavor ...

wants a recipe for soft, dense and slightly dark old-fashioned oatmeal cookies. She sampled some from Quack's 43rd Street Bakery in Austin and wants to re-create them (she thinks they were made with ...

Coquilles St. Jacques feels like a very special dish, but it is actually pretty easy to make. If you follow Ina Garten's recipe below, you can make it ahead of time (up to a day) and just pop it in ...

Chez Fonfon, a cozy French bistro in Birmingham's historic Five Points South, brings you today's daily dish, Coquille St. Jacques with Lobster. This dish is the French version of scallops and lobster ...

My mother, Pearl Geneen, was a huge influence on me. She loved good food and was a superb self-taught cook. She was equally good at perfecting main dishes and desserts and could coax taste out of any ...

1. Put oil in a sauté pan and add chopped garlic. Add thyme and tarragon. Add mushrooms next and salt and pepper to taste. 2. Deglaze pan with white wine. Add scallops and cook until opaque. With a ...

The scallops of Brittany are out of this world and this entrée is the perfect way to celebrate them. It’s essential you find the freshest scallops you possibly can - roe on or off, it doesn’t matter ...

You can cook this in coquille shells or ramekins. The recipe for Coquille St. Jacques is one I pinched from Anthony Bourdain, but I tweaked it a bit to suit my personal taste. Makes 6 servings 1-3/4 ...

This was one of the first dishes I made when starting out as a chef. It’s a classic way to cook scallops and one of the best. Pre-heat grill to medium heat. Melt the butter in a medium-sized saucepan ...

In a pot of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter. With an electric mixer, purée the potato mixture with the cream until ...