Skip to content
Seared-Scallops

Pan-Seared Scallops

Cooking delicate scallops quickly over high heat prevents moisture and flavor loss. By searing deeply on one side, you’ll allow the scallops to develop a crisp golden crust. Then all you have to do is flip them to allow the skillet to “kiss” the other side. Don’t be afraid to use a hot pan.

Read more
A cast-iron skillet of sauteed apples with maple-glazed pecans next to slices of apple and a bowl of pecans.

Sautéed Apples With Maple-Glazed Pecans

Sautéing apples enables you to cook them through without dehydrating them like baking or roasting does, and it allows the apples to maintain their shape and not get mushy. Serve with plain yogurt, a drizzle of cream, or a crumble of goat cheese.

Read more
Cauliflower

Sautéed Cauliflower

Sautéing these sturdy vegetables over medium-high heat caramelizes their natural sugars, developing rich color and flavor. For additional pizzazz, toss and coat with various seasonings at the end, such as fresh lemon juice and herbs, or a tablespoon of butter and minced garlic.

Read more
Back To Top