Cheesy Garlic Lobster Mac
Time to step up your mac ‘n cheese game with a little béchamel and lobster. This French white sauce is one we recently learned how to make.
5-4 Scallops
I found this recipe in a Francis Mallmann cookbook and loved it! It’s amazing how so few ingredients can bring out so much flavor. But why the name? Originally, when I cooked this dish I started with five scallops, but as I set up for the photo, turning my back for just a second, a seagull swooped in leaving me with four. Damn bird!