To make béarnaise sauce, you use the same technique as for hollandaise sauce, replacing the lemon juice with a reduction of wine, vinegar, shallots, and tarragon.
Nothing beats a warm mug of hot chocolate on a cold winter day. Check out the variations to create your own "ultimate" hot chcolate. Browse more hot chocolate recipes, including a white…
Cream sauces go well with all kinds of pasta shapes, but I especially like how this sauce holds up to a hearty flat ribbon pasta. Ricotta salata is a smooth,…
Fusilli works best here, but a short, ridged pasta like penne rigate would also work well.
Put a twist on the traditional hot chocolate topped with a drift of snow-white whipped cream; here, the hot chocolate is creamy white and the fluffy topping is flavored with…
An assortment of cremini, shiitake, and chanterelles are delicious in the stuffing. Dried porcini add oomph and depth. This stuffing also works well with pork.
This is also quite good in coffee. It keeps in the refrigerator for several days.
A simple marriage of potatoes and cream, this side dish transforms in the oven into a nutty, rich, satin-textured casserole that's way more than the sum of its commonplace parts.…
Plan ahead on pasta night. Before you start, consider the texture of the sauce and the shape of the pasta for a match made in heaven. In this pasta-with-the-works, the…
Haricots verts are slender, young green beans. If you can't find them, substitute regular green beans but slice them lengthwise.
This recipe satisfies a craving for comforting stews, but without the laborious chopping and long cooking that so many stews require. Cod's mild flavor takes readily to the tomato and tarragon…
If you can find pork bones, roast them in the pan along with the pork loin: they’ll give you flavorful drippings for the pan sauce.
Use firm, slightly tart baking apples, such as McIntosh or Rome. I like to use raisin bread for this recipe.
Make this mouthwatering candy with a friend to help with the pulling. You’ll need a large uncluttered area for cooling and pulling the taffy. Don’t be tempted to use a…
The classic combination of coffee and Irish whiskey makes this hot chocolate even more warming than usual.
More like wine than vinegar, genuine balsamico gets complex flavor from lengthy aging in lots of wood
Consider the texture of the sauce and the shape of the pasta for a match made in heaven
Add good-quality chocolate—not cocoa powder—to steaming milk and whiz in the blender for a warm and frothy winter treat
Sear a split whole chicken under a heavy weight and finish it in the oven for a crackling crust and moist meat
Wafer-thin slices and lots of cream are key to this satisfying side dish
For a thick sauce with the smoothest texture, clarified butter is your best bet
Citrus peel can brighten all kinds of dishes, savory and sweet
This classic French dessert is making a comeback; delicate ladyfingers and a deep chocolate, truffle-like filling are the reasons why
For the best homemade candy, grab a candy thermometer and a heavy pot and get ready to stir like mad
Stuff a pork, beef, or veal center cut for a more succulent main dish
For a do-ahead breakfast, stuff the bread the night before; the next morning, just sauté and bake
A “laminated” pastry dough—with less butter than you’d expect—gives this classic pastry its irresistibly flaky texture
When looking for your main squeeze, consider price, counter space, elbow grease, and how often you crave fresh-squeezed juice
Tim Gaiser explores the world of corkscrews, an essential piece of equipment for wine drinkers.
Molly Stevens shows you how to fill a pastry bag in four easy steps.
Heavy cream and whipping cream are not the exactly the same; learn the difference here.
Whether you are tempering chocolate, making caramel, or churning ice cream, cooks need to be masters of crystals. In this article, food scientist Shirley Corriher tackles the subject of how…
A "laminated" pastry dough—with less butter than you'd expect—gives this classic pastry its irresistibly flaky texture.
Roasted beef tenderloin makes an especially festive Christmas dinner. Anything green, such as baby green beans or steamed spinach, would be a beautiful side dish to let the colors on…
If you can find mascarpone, replace it with 4 oz. of cream cheese with 1/4 cup mascarpone and decrease the ricotta to 3/4 cup.
These will keep in an airtight container for about two weeks.
Monterey Jack may seem like an odd addition to this sweet breakfast treat, but it's not discernible in the creamy filling; instead, it adds dimension to the mild-flavored cream cheese…
If you can't find superfine sugar in the grocery store, whiz regular granulated sugar in the food processor for about 1 minute.
Read a review of KitchenAid's pasta roller and cutter attachment for its stand mixer.
Start planning this dish a day ahead so that you can marinate it overnight. I like to serve the crisp chicken with a side of silky mashed potatoes as a…
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