Anyone know of a mexican restaurant that serves hand-made tortillas (made the same day)? Flour and/or corn. No, Chevy's doesn't count (although those are certainly better than commercial reheated ones).
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.
We give quick-cooking orzo pasta the risotto treatment—toasting the grains first, then slowly incorporating hot liquid until creamy and starchy—for a comforting "orzotto." The rich egg yolk ties it all together.