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For the lemongrass sauce here, chef José Manuel Miguel softens the chopped inner bulb in butter with shallots an...

These delicious marshmallows from pastry chef Dominique Ansel are made by whipping a hot sugar syrup with gelatin; th...

This delicious roasted-tomato vinaigrette is enhanced with blue cheese, which makes the dressing extra-thick and rich...

This great creamed spinach recipe calls for herbes salées or salted herbs, a Canadian seasoning staple. It's mad...

These crispy (feuilletine flakes), crunchy (corn flakes), nutty (toasted hazelnuts and pistachios) and chewy (golden ...

Montreal chef Louis-Philippe Riel is a genius at building dishes with contrasting textures, temperatures and flavors....

Roasted carrots and raw avocados are an unexpected, if increasingly popular, combination. The grapefruit dressing add...

Bright and lemony, this superfast chicken stir-fry makes an excellent weeknight dinner. Slideshow: Quick and Delicio...

These incredibly light and airy marshmallows from pastry chef Dominique Ansel are made with beaten egg whites in the ...

"Think fried rice meets pizza," says Chicago chef Grant Achatz, who makes this crazy-fun dish for dinner with his kid...

To enhance the flavor of this rib eye, the spice-rubbed steak stands at room temperature for 1 hour before it's cooke...

This vegetarian risotto is enriched with a flavorful broccoli rabe that's stirred in before serving. The method is a ...

These deeply flavorful carrots are cooked in chicken stock until tender, then simmered with maple syrup so they're we...

To make this lovely vegetable side dish, blanched green beans are split lengthwise, which gives them a more delicate ...

While most recipes simply call for boiling or roasting beets, the salt-roasting method here is chef Ashley Christense...

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