I love sauces on my meat dishes. Especially a steak, sliced, and served with a red wine reduction. Any EASY cooking tips on how to prepare something like this myself? I don't have 8 hours, like our friend Thomas Keller. At least, not yet.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
A Tasty New Use for Eggnog
Leftover eggnog is a given at the holidays. In this CHOW Tip, Roxanne Webber shows you a delicious and indulgent way to use it up: Make Eggnog French Toast for breakfast!
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.