Beurre blanc, or "white butter" in French, is the perfect sauce for seafood (and most other things, really). It's a simple mixture of butter, white wine, shallots, white vinegar, and some salt and ...

When you’ve let your wine go a little over the edge, there’s no easier or better or richer use for it than beurre blanc. In its most basic and perhaps delicious form, a beurre blanc is nothing more ...

There are miracles happening in restaurant kitchens every day. Cooking techniques and complex recipes that can take years to master and require special equipment like high-temperature stoves or ...

Rose, jasmine, honeysuckle, lavender -- are pure romance. And lemon verbena, that wonderfully aromatic herb with slender green leaves, may be the most romantic of them all. Its captivating perfume is ...

Valentine’s Day is just around the corner, and that means romantic dinners for two are in order. Why not cook an elegant restaurant-style dinner at home? With just a little romantic planning, you can ...

Chef Kyle Taylor’s latest dish is fully inspired by the summer season. Taylor, who owns North Shore Private Dining, whipped up a brined king salmon with sautéed asparagus and a caper-dill beurre blanc ...

Tilapia with a Buerre Blanc aux Champignon and Carrot Puree from The Crossing on Thursday, Sept. 5, 2013 in Clayton. Stephanie S. Cordle, [email protected] Yield: 1 serving (but recipe ...

Add articles to your saved list and come back to them any time. Fish cakes are something we should all know how make well. Done poorly, they are a miserable meal best served to your dog, but done ...

Is anyone else getting cooking fatigue? I enjoy cooking so much, but at this point, a quick dinner on the table is a welcome reprieve. Restaurant meals are so few and far between these days, but the ...

I’ve always thought of beurre blanc as a fragile, fussy, special-occasion sauce. The quiver of butter, wine and vinegar is a delight — if it’s emulsified correctly, then kept at the exact right ...

Living in a city where seafood rules the cuisine is nothing new to me. Being from Houston and with a San Diegan as a partner, my house is once again full of seafood lovers. For his coming birthday ...

PITY the poor saucier. Though the position of maker-of-sauces has been, since Escoffier, near the top of the kitchen brigade hierarchy, often the sauces themselves go unsung. Unlisted on menus, taken ...