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For these Indian pan-grilled sea scallops, the scallops are marinated in turmeric then seared. The dish is finished with wilted spinach and ground peanuts.

Perhaps the easiest and most elegant dinner conceivable. Here's how to cook your pricey (and worth every penny) sea scallops to perfection.

Dressed in a succulent citrus marinade, these sweet marshmallows from the sea are a cinch to make. In the time it takes to heat the grill, they'ree infused with flavor and ready to roll.

Elegant and easy, Guiliano Hazan's recipe for a stunning 30-minute pasta dinner turns out classic Italian fare without any fuss at all.

Whether you need a no-fail romantic or celebratory dinner for two, here's how to pull it off with ease and impressiveness.

Grilled sweet corn, spicy sausage, seared scallops, tangy lime dressing, and a crunchy corn nut topping. Need we say more?

These easy grilled scallop kabobs get a flavor boost from a quick marinade and a smoky scallion-sumac dipping sauce.

Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.

Embarrassingly easy. Enticingly aromatic. And unbelievably satisfying in terms of that beguiling umami-ness that defines mushrooms. Curious? You should be.

Looking for a list of pantry must-haves? World Spice Merchants shares their favorites and we offer the best ways to use them.

Take a spin through East Hampton to Ina Garten's favorite spots, as David Leite shares his own memories about this delightful place.

So long, soggy calamari. This low-temp approach defies common deep-frying logic yet ensures a crisp crust and tender seafood. And if you've yet to experience fried lemons, just wait.

These lamb chops have a nifty marinade that doubles as a finishing sauce. It's your newest trick at putting dinner on the table pronto.

Kate McDermott, better known to the world as The Pie Lady, divulges savvy secrets she's gleaned from years of teaching pie-making and talks about the magic of baking and sharing pie.

Let's not mince words here—food on sticks is awesome. We all know it, so grab some skewers and start lining up stuff to grill, roast, toast, and otherwise enjoy.

A rich and indulgent yet quick and crazy quick approach to cooking fish. Done in 20 minutes. Who loves you?!

This endive salad with Roquefort savvily juxtaposes sweet with bitter, crunchy with creamy, and pungent with comforting as heck.

David surprises himself and all of us by trying something that's actually healthful—quinoa. His response surprised us all even more.

Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.

David Leite, a self-admitted grilling nimrod, visits Waldy Malouf, owner of Beacon Restaurant in NYC, for a crash course in man's relationship with fire.