If you've never been to Aynur's - you must go. Classic Lobster Fra Diablo, and New England Clam Chowder. Right on the strip. Can't miss it - just look for the Big Red Lobster with the blue eyes. Tell them Greg sent you.
This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.