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

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 ...

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 ...

The recipe will either require you to have the exact ingredients listed. For example, Creamy Garlic Scallops require Scallops, Garlic, Lemon, and Butter. Other recipes will require any ingredient ...

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 ...

But for dessert I’m going rogue again, with a batch of Genevieve Ko’s sunset-colored cranberry lemon bars instead of ... and pretty to boot. Featured Recipe View Recipe → Too far off-trail ...