Lemon Curd



Lemon curd—everyone loves the stuff. Like edible sunshine, it brightens pastries and adds awesome zing to tarts and parfaits. Its intense flavor demands attention, charming whoever eats it into a moment of focused appreciation. While fruit curds are often associated with sweet dishes, we like to work them into savory preparations as well.

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Pâte Brisée



Here’s a classic recipe for golden, buttery, flaky crust that’s perfect for pies and quiches. A jillion paper-thin layers melt in your mouth with every bite; brown and crispy on the edge, and tender in the middle—just like Grandma used to make. (But better!)

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Créme Brûlée



What is a custard, anyway? It is a delicious dessert, yes, but technically speaking it’s a liquid that has been thickened or set via the coagulation of egg protein. The key to perfect custards is to keep the internal temperature of the mixture below 185 °F / 85 °C—above that point, they have a tendency to curdle. And curdling, dear friends, is the bane of any custard baker.

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Steak with Red Wine Sauce



Making a steak is easy. Making a great steak? Well that’s another matter. As any chef or grillmaster will tell you, it’s all about controlling the heat in order to reach that sweet spot where the meat is tender, juicy, and full of flavor, neither under- nor overcooked.

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Ultimate Roast Chicken



A roast chicken with crispy, golden skin is a glorious thing. But cooks face a dilemma: how to crisp the skin perfectly without overcooking the flesh beneath it?

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Eggnog heralds the arrival of the holiday season, and our version takes advantage of some modern techniques to boost flavor and texture. Enjoy it plain or hooch it up with a nice shot of rum or bourbon.

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Turkey Gravy



Picture this, if you will. A Thanksgiving host carefully selects a turkey for his annual feast. He then brines and roasts that bird with the care of an open-heart surgeon, careful to keep an eye on its core temperature as it cooks. Our host then serves this beautiful beast—carved ever-so precisely—to a table of hungry admirers, who quickly pile their plates with hearty slices.

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Turkey Roulade



If you’ve ever served one, then you know: People love a roulade. There’s just an irresistible precision to a perfectly round slice of meat.

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