Court Bouillon is a flavorful, aromatic liquid used for poaching fish and shellfish. The simplest court bouillon consists of nothing but salted water, and some traditional recipes call for a mixture of half salted water, half milk.

Simultaneously homey and special, this ragout has proven to more than one person that Brussels sprouts are good. While the recipe is made easier by using sliced onions, it becomes more special if you include pearl onions, cipollini, or whole shallots, peeled first and cooked in place of the yellow ..

For the best soups you really need to make your own stock — and for this one, especially, it isn't worth falling back on ready—made versions, as the entire taste of the soup comes from the stock, so it needs to be as flavorsome and clear as possible. You can make the stock in advance and ..

This Latin American sauce is also good on grilled foods, whether meats or summer vegetables. It depends more on freshness for its success, so plan to make it and use it the same day.

This is a striking, colorful cake with red strawberries, white cake, and a green marzipan topping. There are lots of steps, and while the marzipan topping is easy to roll out and put on, you can skip it if you like. The top of this cake is finished with a sheet of marzipan-an easy way to make ..

A deeply satisfying dish from eRecipe - juicy cod, a rich red wine sauce and creamy butter.

Espresso coffee ice cream, we serve this with milk wafers.

In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill.

A flourless cake is essentially a mousse thats baked and, like a soufflé, allowed to fall in on itself after baking. Virtually all flourless cakes are made with chocolate, because the chocolate functions somewhat like flour and allows the cake to hold its shape. And like a chocolate mousse, air is ..

There is a really famous Italian dish from Sicilia that I love, called sardine al beccafico, which is sardines split open and stuffed with broad crumbs, olive oil and tomato, then rolled up and baked for 5 or 6 minutes. Tho story is that the little rolls with their tails sticking out look like the ..

The process for making these tartlets is almost identical to that for making the puff pastry cases. Here, the pastry is covered with hazelnut cream and raw fruit. As the pastry bakes, the sides puff up to form a border, while the liquid released by the baking fruit is absorbed by the hazelnut cream. ..

Another consideration for the grill is the amount of natural oils in fish...the more the better, as in salmon, bluefish, and mackerel. Not only are the oils healthy, but they keep fish moist as it cooks, basting it from within.

This is a typical dish from Puglia, which at first might seem to go against the idea of spaghetti and meatballs not working well together — despite the dish made up in America. However, the halls of tuna are very fragile, so when you spear them with your fork they are crushed and fall apart.

Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire.

These cookies use the basic butter cookie dough, but with a little more flour. Without the extra flour, the dough would be too soft to roll.

This classic "green sauce" (not related to the Mexican tomatillo salsa of the same name) can be used as a dip for crudités, grilled shrimp, or focaccia; or spooned over grilled fish, chicken, or lamb.

When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. The ..

Make a white chocolate ganache with 2 ounces white chocolate, finely chopped, and 1/4 cup heavy cream, by stirring the two together in a double boiler. Flavor with a teaspoon of kirsch if you like. Spoon or pipe into prebaked miniature tartlet shells. Decorate with melted dark chocolate.

This is my all-purpose marinade for beef, chicken, shrimp, and pork. I use it to make kabobs, stir-fry, and for grilling meat.

If possible, use organic, free-range eggs (we use Italian eggs, the yolks of which are very deep orange-yellow), and try to find really juicy pears. The ones we use are Italian Forelle, which are very beautiful, small and juicy, with a fantastic yellow and crimson skin.

Puntarelle (Catalogna chicory) is difficult to got in this country, but beautiful, especially raw, rinsed and kept in a bowl of ice cubes to got rid of tho bitterness. It's a real thirst-quencher. When people ask me what puntarelle is like, I usually compare it to fennel, because they share ..

This almost ubiquitous salad has been upgraded in recent years by the addition of fresh tuna in place of the traditional canned. Either tuna is actually fine; each creates a different effect. You don’t even need to use tuna. Other firm-fleshed fish are also good. Aficionados of salade nicoise are ..

This is tasty! It was my first experience with trout (I did use smoked), which I found to have really fine bones that were hard to find while leaving the fish in sizeable chunks. Next time I'll just flake the fish instead.

We never seem to tire of this satisfying classic. This recipe is typical except for the cashews, which add an essential crunch, and the dark sesame ail, which lends a deep complexity. Once you have prepped all the ingredients - which you can do earlier the same day - it only takes 5 minutes or so to ..