Gourmet Burst

Seared Scallops with Quinoa and Apple Salad

Lobster Benedict

Grilled Spice Rubbed Beef Tenderloin with Chimichurri
A specialty of Argentina, chimichurri is a tangy, zesty condiment traditionally served with grilled meats. Emerald in color and packed with loads of fresh herbs, olive oil, vinegar and garlic, it's like a cross between vinaigrette and pesto.

Blackened Salmon with Avocado Salsa

Pan-Seared Scallops with Lemon Garlic Sauce

Sheet-Pan Garlic Butter Shrimp
This sheet-pan garlic butter shrimp is not only delicious, but it’s also super simple to make.

Maryland Crab Cakes with Quick Tartar Sauce
A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

Spaghetti Carbonara
Chef Rob Gentile of Toronto’s Buca boosts the flavor of his carbonara by incorporating a couple of things that aren’t part of the classic recipe (white wine and sweet onion), but the real trick is using high-quality ingredients.

Pappardelle Bolognese
This recipe is my take on a classic bolognese, with all the expected flavors but made with stewed beef instead of ground.

Mac & Cheese With Kale Chip Crust
Crispy kale chips give this dish some crunch. Plus, this recipe makes extra, so you’ll have some for later.