Name: Seared Scallops with Roasted-Garlic Sabayon
Yield: Makes 4 servings
Ingredients: 2 heads of garlic; 4 teaspoons olive oil; 1 1/4 pounds sea scallops or bay scallops; 1/2 cup bottled clam juice; 3 tablespoons dry vermouth; 1 tablespoon fresh lemon juice; 4 large egg yolks; 1 teaspoon chopped fresh parsley; 1 teaspoon chopped fresh tarragon; 1 teaspoon chopped fresh chives; 3 cups lightly packed arugula

Image may contain Plant Food Produce Vegetable and Arugula

Seared Scallops with Roasted-Garlic SabayonMark Thomas

This delicate savory version of the frothy dessert sauce is a lovely accompaniment to almost every kind of fish.

Market tip: Farmed bay scallops are the most sustainable choice; if not available, choose wild-caught Atlantic sea scallops.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.