I never make gravy. Some people find that perplexing, but I don't like it - there's just too much fat involved. Instead, I make this mushroom ragout and...
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes...
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification - egg yolks and...
This velvety purée of black beans and coconut milk is the perfect accompaniment to Mayi Moulen, a Haitian recipe for garlicky polenta-like porridge. Slices...
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification - egg yolks and...
Playing steakhouse chef means dreaming up the sauces and side dishes that you would most like to see on the table. Creamed spinach gives you a classic...
You'll need a medium-hot charcoal fire to make this Argentine sauce. Either start cooking when your main grilled item comes off the fire or, if making...
Here is a simple, elegant pan gravy that lends itself well to cooking in the very pan in which you've roasted your turkey. It calls for whisking flour...
This simple, savory sauce is rich with tomato flavor. A few basil stems - or whatever herbs you've got on hand - add a welcome aromatic note, and a little...
Nam prik, the classic Thai dipping sauce, is made more complex and intriguing with the addition of tomatoes. This version of the sauce is perfect alongside...
Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton,...