Sometme between 1978-1985 the NYT published a recipe for a potato kugel where you were not supposed to peel the potatoes and you could use a food processor. It was a great recipe and of course I have misplaced it. Does anybody have a copy ?
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.