While French sauces are renowned for being fiddly, this one only requires a few staple ingredients, and there are some ...

It is the nectar of the gods, it is the elixir of love, it is very nearly the meaning of life. It is the best food ever invented. And you don’t even eat it by itself; it is just an ingredient you add ...

I love slow cooker pot roast — tender slices of chuck roast, meltingly soft carrots, little golden potatoes that burst from ...

Demi-glace (a rich brown sauce usually made with veal stock) is delicious on pretty much everything (pasta, meat, veggies, etc.), but this umami-bomb is off-limits to the meat-free folk. Luckily, the ...

A meal that is at once romantic and virtuous — could there be a more perfect Valentine’s Day dinner? These filet mignon with pomegranate-burgundy sauce certainly make a delicious case for it. Making ...

It is the nectar of the gods, it is the elixir of love, it is very nearly the meaning of life. It is the best food ever invented. And you don’t even eat it by itself; it is just an ingredient you add ...

Brine: Combine all brine ingredients except 2 cups of ice cubes, and place into a 2 quart pot. Bring to a boil for 10 minutes. Then remove from heat and steep for 25 minutes. After steeping, add the 2 ...

If California has an emblematic Christmas feast, a holiday tradition that captures the spirit and history of this state of displaced people, it might well be the Bracebridge Dinner at Yosemite’s ...

Indulge in the culinary magic of Chef Bryan Woolley with this tantalizing recipe for Hanger Steak paired with a luscious Faux Demi-Glace Sauce. Elevate your dining experience with the perfect blend of ...

Deglaze with port wine. Stir in fig preserves and demi-glace. Continue cooking until sauce is slightly thickened and meat is ...