Seared scallops with caramelized onions? I mean, talk about an amazing combo. Really really good stuff. These seared scallops ...

Cook scallops: Heat a wok over high heat until smoking and add the canola oil. Add the ginger and toss for a few seconds to release its aroma. Add the scallops and cook for 5 seconds until seared and ...

Coat hot wok or skillet with 1 tablespoon oil. Place Shanghai bok choy in skillet & stirfry for 1 minute with 1/2 teaspoon garlic. Cook until softened. Place on serving plate. Add 1 tablespoon oil to ...

Ching He Huang is the face of Chinese cooking for many TV viewers. In the U.K., she’s known for shows such as “Exploring China,” while her programs in the U.S. include Easy Chinese: New York & L.A., ...

Heat butter and olive oil in large non-stick skillet. Season the scallops with sea salt and freshly ground black pepper to taste. Sauté the scallops – do not over crowd the pan (you will most like ...

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

The Tampa Bay Times e-Newspaper is a digital replica of the printed paper seven days a week that is available to read on desktop, mobile, and our app for subscribers only. To enjoy the e-Newspaper ...

Got the stir-fry stupids? So do we all, at one time or another. As in: What types of meat are best? How long do I really need to marinate? When exactly do I need to add the sauce? What happens when ...

Ching He Huang is the face of Chinese cooking for many TV viewers. In the U.K., she’s known for shows such as “Exploring China,” while her programs in the U.S. include Easy Chinese: New York & L.A., ...