Try this adaptable side dish alongside beef, chicken, or a hearty seafood like monkfish. You could even toss the leeks and mushrooms with pasta for a main course.
This pleasantly sweet side dish yearns to be served with roast pork and potatoes.
These braised squash and potatoes make a delicious side dish for roast chicken. Any kind of butternut or acorn squash is fine, but butternut has a smoother surface, which makes…
This classic French dessert is usually made with puff pastry, but phyllo is a little easier to work with. For best results, thaw the phyllo fully in the refrigerator, and then…
This gratin can be a substantial side dish or a light supper. Flavoring olive oil with crushed red chile flakes makes a “red” oil to add subtle heat.
You can make the flavored butter ahead of time; wrap it in plastic in a log shape and refrigerate it.
Spread this sauce on the warm Mandarin pancakes before adding the mu-shu pork filling. Hoisin sauce, a sort of Chinese barbecue sauce, is available in most supermarkets.
Cloud ears, also called wood ears, are a dried black mushroom used in Chinese stir-fries. Golden needles, the dried buds of tiger lilies, are often simply called lily buds. Both…
Thanks to Ed Fleming, owner of The Polenta Company, for permission to adapt the recipe printed on bags of Golden Pheasant brand polenta. Use only water and no milk if…
Warming the lemon juice makes it easier to mix it into the softened butter. Wrapped well, the compound butter keeps for weeks in the freezer.
This dish is a classic in France and always wonderful with a frisée salad, french fries, and a bottle of red wine. For sear-roasting steak, a cast-iron pan works best.
Push the pasta down into the soup to keep it submerged rather than adding more water, which would dilute the stew's flavor.
This is a variation on a chicken fricassée, using a classic French mirepoix to flavor the sauce. The addition of a little prosciutto or ham to the mirepoix gives the…
A good-quality aged cheese is wonderful in this dish. Taste the cheese before you use it to be sure it isn’t too salty. If you’re doubling the recipe, double the…
Be sure the oven is up to temperature before you start the polenta. Adding the white wine in stages for repeated reductions goes a long way toward deepening the flavor…
Served with a simple radish and parsley salad and roasted potatoes, this steak is actually part of a quick Valentine’s Day dinner menu, but don’t wait for Valentine’s Day to…
If you don't have ghee or clarified butter, try sautéing the chicken in a combination of butter and vegetable oil. Serve this chicken with rice and garnish with chopped cashews…
For the softest, silkiest centers, stir the chocolate and cream into an emulsion
Letting your rice rest enlarges the window of opportunity for serving perfectly cooked rice. Learn how to make rice that's fluffy and tender in three easy steps.
This heating and cooling process gives chocolate a professional-looking sheen and snap
An ovenproof skillet and two quick steps give you fish, chicken, or steak that's seared but still tender outside, moist and perfectly done inside
最好的口感和风味,使用轻触, a blend of meats, and shape the loaf by hand
Chewy, paper-thin pancakes made from an easy flour-and-water dough make mu-shu pork irresistible
A versatile base of aromatic herbs and vegetables builds flavor in sauces, soups, and stews in every cuisine
Cooking a perfect pot of rice isn't difficult, but sometimes, it doesn't turn out as perfect as you'd like. The next time you cook rice that is too chewy, hard,…
Any number of Asian stir-fries begin with garlic cooked in oil. But if you add chiles, kaffir lime leaves, sugar, and fish sauce, a stir-fry takes on a delicious, unmistakably…
A simple mix of ground almonds, sugar, eggs, and butter makes a fragrant and versatile filling for tarts, cakes, and cookies
A brief sauté and then a relaxed, gentle cooking on the stove melt tough fibers into tender sweetness
For complete control, choose a manual; if convenience matters most, go electric
Forget standing vigil over the stove—oven roasting and no stirring (really) give you smooth, delicious polenta
For the softest, silkiest centers, stir the chocolate and cream into an emulsion
A visit to Scharffen Berger, where chocolate is made starting with the cocoa bean.
The biggest difference: parchment can take the heat
More and more rustic grains are popping up on restaurant menus these days, and one of Joanne Weir's favorites is farro. Learn about its history, and find out where to…
These thin pancakes are used to wrap up the Mu-shu Pork filling, and the recipe can be doubled easily. After cooking, the pancakes may be refrigerated for three to four days…
What sets these truffles apart from others are their velvety soft interiors, which the author achieves by using a higher than usual proportion of cream to chocolate for the ganache. Make it…
Use kitchen scissors to cut the dried fruit.
Letting your rice rest enlarges the window of opportunity for serving perfectly cooked rice. Learn how to make rice that's fluffy and tender in three easy steps.
If you find making a perfect pot of white rice a challenge, you're not alone. Fluffy and tender rice is something that can elude even seasoned chefs. Here's a tip:…
For the best flavor and easiest slicing, serve this cake a day after you bake it.
You'll want to use two skillets for this recipe, as the skillet used to char the vegetables will need a good cleaning (and reseasoning, if cast iron) before it's used…
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