This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust...
Author: Walter Manzke
This is a ridiculously easy Mushroom soup to make. It's tasty and durable, and it gets even better overnight.
Author: Anthony Bourdain
Author: Gloria Kaufer Greene
Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.
Author: Jean Touitou
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a crêpe recipe that she had found. "Only a French person...
Author: Judy Kagan
Author: Melissa Perlman
Author: Traci Des Jardins
Author: Shelley Wiseman
It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is - it works perfectly with the grilled salmon and the grilled corn - you'll want to make it for a whole host of your...
Author: Ian Knauer
Author: Paul Grimes
Author: Marie Devito Crowley
Author: Ian Knauer
An easy Vodka and Watermelon Cooler drink recipe
Spicy Cucumber-Avocado Soup
Author: Cynthia Thomas
Author: Mauricio Velázquez de León
Author: Antoinette Muto
An easy Red Chile Sauce (Chile Colorado) recipe
Author: Melissa Roberts
"Batido." This pretty little word is well known all over Latin America and to many in South Florida as well. A sweet and frothy fruit milkshake, it's as varied as the currently available fruits in season....
Author: Norman Van Aken
This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce .
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.
Author: Paul Grimes
Author: Lillian Chou
Author: Elizabeth Karmel
Author: Elizabeth Karmel
Created in San Juan, Puerto Rico, in the 1950s, this is a longstanding classic. While it can be made with a variety of rums-dark, aged, spiced, white, coconut-I like using a combination, but feel free...
Author: Kim Haasarud
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Author: Ruth Cousineau
This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas
Author: Melissa Roberts
Author: Ian Knauer