03/28/2008 02:45 am ET Updated Nov 17, 2011

A Quick And Easy Way To Get Your Scallop On

THERE remains much to like about French haute cuisine, especially the innovations of the '70s and '80s, the period of so-called nouvelle cuisine, when old-fashioned sauces based on slow-cooking stocks and glazes were set aside in favor of those based on fast reductions.

Although much of the hype at the time was about the new "no butter, no cream" movement, most chefs uttered that phrase with a wink.

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