Scallops are one of those ingredients that seem fussy but are actually wonderfully straightforward with the right technique. The key is a very dry scallop and a very hot pan — from there, a golden crust forms in under two minutes, and a quick garlic basil butter pulled together in the same pan takes them […]
Thathi found this recipe from Once Upon a Chef and made it his own — doubled the crab, swapped in coconut oil, and stripped out anything that distracts from the crab itself. No potato, no bread filler. Just lump crab meat barely held together with a little panko, some egg, and good mayonnaise. The result […]
Bright with lemongrass, lime zest, ginger, and bird's-eye chili — built to work either way, with supermarket ground chicken or with hand-minced thighs.