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from Bon Appétit

Scallops with Herbed Brown Butter

Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.

from Bon Appétit

Wedding Chicken

“When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to ask my staff.” Her solution? Cook for her guests herself. She went with super-simple chicken, powered by a throw-together marinade.


Garlic Herb Sauteed Mushrooms

Garlic Herb Sauteed Mushrooms| Saute mushrooms with olive oil, garlic, parsley and top with Parmesan cheese.