There were days a couple of years ago when you might have spotted Lee Hefter, executive chef of Spago Beverly Hills, prowling through shops in Chinatown searching for an ingredient that then was ...

This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry. Instructions: Season the ...

Succulent, melt-in-your-mouth beef tenderloin is truly something to behold. I’m not a big steak person, but this is really special, and just thinking about it makes my mouth water. Cut from the short ...

From New York Times Cooking: Rather than counting on homemade stock for its flavor source, this vegan gravy highlights the sweetness of caramelized shallots, pairing them with soy sauce, balsamic ...

Indulge in a creamy and flavorful Shallots and Herbs Alfredo recipe. This video takes you through the steps to create a rich ...

The pasta better known as #thepasta is one of the author’s greatest hits, topping the New York Times recipe charts and capturing the zeitgeist during lockdown. Anchovy lovers, right this way. Everyone ...

While demonstrating the chicken with shallots recipe on her Barefoot Contessa cooking show, Garten explained that it’s “easy but special enough for company.” The recipe only has a handful of ...