Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad.
Although risotto is surprisingly easy to make—it takes only about 20 minutes to cook—it does demand a watchful eye and patient stirring. The stirring ensures that the rice cooks evenly…
If the surface of the chicken is moist before sautéing, it will release steam, which prevents the formation of a crust. Pat dry both sides of the chicken with a…
Because sauté cooks food rapidly without much tenderizing, whatever you sauté must be naturally tender. Meat and fish cut into steaks and fillets are good candidates, as are pork, lamb…
For a thick sauce with the smoothest texture, clarified butter is your best bet
Handle the ingredients with care, from the store (or your garden) to the salad plate
Using potato and rice instead of cream as a thickener, you can make a light and tasty version of a traditional comfort food
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.
While it would be unfair to say that this is the risotto after which all others are derived—the Venetians provide plenty of competition—its lovely simplicity is hard to match. If…
There's no better way to cook mussels and clams than steam, says James Peterson, who explains how to select and clean fresh shellfish, then steam them à la marinière.
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