This guide breaks down professional techniques that create restaurant-quality sauces, from classic roux-based wonders to ...

Peel the zest from the lemons (reserving the peeled lemons), place on a baking tray with the peppercorns, fennel seeds and coriander seeds and bake in the oven for about 2 hours, until the lemon ...

The entree course will a choice of feature salmon au Caviar w/ lemon beurre blanc saucesea scallops au champagne, truffled chicken breast, roasted duck a l’orange au Grand Marnier, veal marsala ...

For the main course there are options including a land & sea plate, featuring an eight-ounce filet mignon with Alaskan king crab legs, and a twice-baked potato plus rich sauce diane for $120; a ...

a fish option of dover sole with wild rice and lemon beurre blanc sauce for $65; and their Rosebud cioppino featuring a six ounce lobster tail, gulf shrimp, fresh crab meat, mussels, clams ...

As far as canapés go, chicken liver pâté is a tried and tested classic. This recipe, from food writer Ursula Ferrigno's new book, Cucina del Veneto, hails from Venice and features capers and fresh ...

Kimchi noodle soup. These sheet-pan pierogies with brussels sprouts and kimchi, which someone at a holiday party told me is their favorite New York Times Cooking recipe, and this kimchi grilled ...