This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
Author: Gloria Kaufer Greene
This is a ridiculously easy Mushroom soup to make. It's tasty and durable, and it gets even better overnight.
Author: Anthony Bourdain
The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust...
Author: Walter Manzke
An easy Red Chile Sauce (Chile Colorado) recipe
This easy-to-make creamy yet light curried pumpkin soup delivers complex flavors perfect for an appetizer or sandwich pairing.
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.
Author: Jean Touitou
Author: Melissa Perlman
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.
Author: Paul Grimes
Author: Paul Grimes
Spicy Cucumber-Avocado Soup
Author: Michael Chiarello
Author: Cynthia Thomas
Author: Marilyn B. Leone
It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is - it works perfectly with the grilled salmon and the grilled corn - you'll want to make it for a whole host of your...
Author: Ian Knauer
Author: Marie Devito Crowley
Author: Melissa Roberts
On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie's dill-...
Author: Melissa Roberts
Author: Louisa Service
Author: Ian Knauer
Author: Lillian Chou
Author: Georgia Downard
Author: Abigail Johnson Dodge
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Author: Colin Cowie
Author: Lori Longbotham
Author: Shelley Wiseman