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.

There always seems to be a lot of questions surrounding scallops, and one of the most common ones is how to get that perfect crust on the pan-seared seafood. To find out, Food Republic spoke to Allie ...

In a medium saucepan, bring the chicken broth to a boil. Add 1 tablespoon of the oil, the couscous and ½ teaspoon salt. Turn down the heat to a simmer, cover, and simmer gently until the couscous is ...

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 ...

Make the bacon vinaigrette: Set a 12-inch nonstick pan over medium heat. Add bacon and cook until golden on all sides, 3-5 minutes. Use a slotted spoon to transfer bacon pieces to a paper-towel-lined ...

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 ...

You may be familiar with scallops as the buttery, cylindrical pucks of sweet, fishy goodness on which only a restaurant can achieve a crusty sear. But, we promise, you can do the same at home, as long ...