Name: Scallops with Mushrooms in White-Wine Sauce
Yield: Makes 8 first-course servings
Ingredients: 1/4 cup coarse fresh bread crumbs from a baguette; 1/4 cup finely grated Parmigiano-Reggiano (1/2 ounce); 1 1/4 cups dry white wine; 1 cup water; 1/2 small onion, sliced; 1/2 Turkish or 1/4 California bay leaf; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces; 1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise; 3/4 stick (6 tablespoons) unsalted butter; 1/2 cup heavy cream; 1 large egg yolk; 1 tablespoon all-purpose flour; 8 cups kosher salt to stabilize scallop shells (if using); 1 1/2 tablespoons minced fresh flat-leaf parsley; 16 (2 1/2-inch) scallop shells* or 8 (2-oz) ramekins

Scallops with Mushrooms in White-Wine SauceMiki Duisterhof

Coquilles St.-Jacques

Active time: 30 min Start to finish: 1 hr

Cooks' note:

• Scallop mixture can be made (but not spooned into shells or ramekins) 1 day ahead and chilled, covered. Reheat in a saucepan over moderate heat before proceeding.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.