My family, most simply put, is a blended family. With so many people coming together at the holidays with roots and traditions ranging from Illinois to the coast of Florida, it can get a little crazy.

This week on Cooking with John, John Nodar is right at home in the WKRG Kitchen, where Ricky Brimlow from Zeke’s Restaurant ...

We already know that searing is the absolute best method for cooking scallops, but it can be a daunting task if you are new ...

Already a subscriber? Log in We want to bridge divides to reach everyone. Already a subscriber? Log in to hide ads. Pan-seared scallops make an elegant meal for either treating yourself or making a ...

With the summer season upon us, fresh seafood suddenly becomes the plate du jour — both at seaside restaurants and in homes pretty much anywhere. Plump sea scallops (sometimes referred to as diver ...

Chef Tip: Scallops are really sweet so they don't need much in the way of seasoning. A little salt will do it but don't season until just before you put the scallops in the pan, as the salt will draw ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Yes, scallops can ...

In my constant quest to find alluring flavor in a healthy way, fresh herbs are a hero food. Not only do they bring heady aroma, distinctive taste and vibrant color, but they also offer leafy-green ...

POINT BREEZE (WPVI) -- In today's The Dish, we're making something that some home chefs can find intimidating: risotto. It can be easy to burn and often hard to get the consistency right. I head to a ...