Don’t ask Pierre Gagnaire how many ounces of bittersweet chocolate go into one of his desserts, let alone how long to bake it. The notoriously imaginative Paris chef has more important insights to ...

Veal with gorgonzola sauce is a perfect blend of the ingredients from the Lombardy region in northern Italy that stretches to the Alps. Gorgonzola is a blue-veined, mild cheese that takes its name ...

When a television series has devolved so far from its original premise that it reaches a kind of nonsensical absurdity, we say it has jumped the shark. That’s usually a good time to go back and take a ...

Connoisseur Rolando Beramendi, the founder of Manicaretti, an importer of fine Italian foods, offers a recipe using authentic Balsamic vinegar, the precious "black liquid gold." Preheat the oven to ...

Note: This recipe was contributed by chef Yotam Ottolenghi. Oven-dried tomatoes: 5 plum tomatoes 8 thyme sprigs 1 tablespoon olive oil 2 tablespoons thick balsamic vinegar Lentils: 1 small red onion, ...

Chef Mark Leslie is back in the kitchen, and today he's working on an easy recipe your significant other will think came out of a fancy restaurant. Serve on a nice plate and enjoy! Here's how to make ...

This freshly baked bread is full of sweet and savory and is perfect for serving alongside a big bowl of soup or as an elegant appetizer. Making homemade bread is not only fun, but it allows you to get ...

1. To prepare stuffing: Crumble cheese into a small bowl. Add thyme, garlic, walnuts, figs, sherry, salt and pepper. Mix with a fork until well blended and set aside. 2. To prepare chicken: Set a ...

Famous for bringing vegetarian cooking into the mainstream, Deborah Madison began her career at acclaimed Bay Area dining room Chez Panisse before opening her groundbreaking vegetarian restaurant, ...