25 scald recipes

Thai green papaya salad (som tum) with grated unripe papaya, green beans, cherry tomatoes, and peanuts in a spicy soy-chili-lemon dressing. Served with raw cabbage leaves for scooping.

Broiled scampi marinated in olive oil, white wine, lemon juice, and fish stock with fresh basil and oregano. Butterflied prawns cooked golden in 10 minutes flat.

Minty chocolate mousse blends scalded half-and-half with chocolate chips, an egg, and creme de menthe in the blender. Sets in an hour for a 5-minute date-night dessert.

Elegant crab and asparagus quiche with Parmesan, nutmeg, and a hint of cayenne baked in a flaky pastry shell. A show-stopping brunch centerpiece with just 5 filling ingredients.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Classic oyster stew with shucked oysters gently cooked in butter, then combined with scalded milk and cream. Seasoned with white pepper and nutmeg. Simple, rich, and traditional.

Classic oyster stew with shucked oysters gently warmed in butter, then stirred into scalded milk and cream with celery salt and paprika. A traditional American holiday soup that comes together in minutes.

Traditional New Orleans cafe au lait made with Luzianne chicory coffee and scalded milk with cream. A warm, velvety Cajun coffee drink that captures the soul of the French Quarter.

Jerusalem artichoke gratin layered under a creamy goat cheese bechamel, dusted with breadcrumbs and baked golden for a French bistro side dish that comes together in an hour.

Light, airy crab souffle with sweet crab meat, Swiss cheese, shallots, and a Parmesan crust. This elegant French-inspired dish rises tall and golden, turning simple ingredients into something show-stopping.

Ham and mustard biscuit rolls with a sharp cheddar cheese sauce. Ground ham, butter, and mustard rolled into biscuit dough, sliced into pinwheels, and baked golden brown.

Classic crab and asparagus quiche with Parmesan, nutmeg, and cayenne in a pâte brisée crust. Asparagus tips fanned across the top make every slice look straight from a bistro.

Slow cooker brunch casserole with ground beef, spinach, mushrooms, and an egg-and-milk custard topped with sharp cheddar. Overnight Crock-Pot breakfast for a crowd.

Very easy and inexpensive and simple to scale the recipe up or down.

An easy one-pan stove-stop chicken main dish braised in white wine and three kinds of mustard. Delicious and easy to prepare chicken main. Easy to scale down to two servings or up to serve a crowd.

Instead of cooking in the pan, this omelette was baked in the oven. It took no time to make, and very easily scaled down. Sean made a 1-serving sized omelette, baked in a 8-inch skillet, and it turned out great. Tasty and filling!