Order early for ordering holiday pies and desserts from New York's best bakeries.
Made in Tuscany since 1842. Exquisite and sturdy.
A versatile and vibrantly flavored sauce, perfect for fish or vegetables.
Vibrant flavor and creamy texture makes this sauce a perfect match to poached fish, shrimp or crabmeat.
A luscious classic French sauce made by adding a dice of reduced tomatoes to a tarragon-tinged Béarnaise.
Mirepoix -- From the French, a mix of aromatics that provide the savory foundation of a recipe. From The City Cook, a periodic report on things that have been collecting on my desk.
This is an easy and fast way to add a little heat and lots of flavor to plain stove-top lamb chops.
A great make-ahead side dish that is wonderful with lamb or poultry. But it's not quick to make: like some grains, it takes about an hour to cook.
How to give a simple sear to fresh tuna steaks.
One of autumn's best temptations. To cook sweet or savory, or to just eat out of hand.