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  • How-To

    How to Make Classic French Macarons

    Pastry chef Joanne Chang takes us step by step through her foolproof recipe for these delectable (and charming) French sandwich cookies

  • Recipe

    Overnight Banana Sticky Buns with Pecans

    Ripe bananas make this dough moist and fragrant and infuse the caramel-pecan sauce with rich flavor. Preparing the dough and the filling the night before means the buns just need…

  • How-To

    How to Make Classic Beef Wellington

    Beef Wellington makes for an elegant and impressive Christmas dinner. In this video, you'll learn how to make and assemble this holiday showstopper. 

  • How-To

    How to Roast a Beef Tenderloin

    A great option for Christmas, New Year's Eve,or any special occasion meal, beef tenderloin is easier to cook than you might think. In this video, you'll learn how to make a perfectly roasted beef tenderloin your guests will rave about. 

  • How-To

    How to Roast a Chicken Perfectly

    Learn all of the tricks and secrets for perfectly roasted chicken, with tender meat and crisp skin.

  • Recipe

    Pepper-Crusted Duck Breasts with Cherry-Port Sauce

    In this elegant and easy dish, a quick sauce of red wine, port, and cherries tops seared duck breasts. Serve with haricots verts blanched and sautéed in brown butter, then…

  • How-To

    Video Recipe: Seared Scallops

    Seared sea scallops are an easy and impressive dinner that takes almost no time to make. Plus, one pound of scallops will perfectly feed two people, so it's a great…

  • Recipe

    Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

    A blend of six spices you probably have in your pantry and a preserved-lemon shortcut make this impressive, exotic dish feasible for a weeknight meal. 

  • Magazine

    Pleased as Punch

    Perfect for warm-weather celebrations, this old-time cocktail-for-a-crowd is making a delicious comeback.

  • Recipe

    Lobster with Sauternes and Curry

    Don’t be misled by “curry” in the name of this dish. I use curry the way some French chefs do: as a spice to be judiciously applied the way you…