Recipes

Béarnaise is a classic French sauce typically served with steak. But it's tricky for a home chef to keep the raw egg and the butter in it from separating. A chef reveals his secret weapon.

Tender, smoky, fall-off-the-bone ribs can take three or four hours to make the traditional way. But Baltimore chef Shirlé Koslowski uses a pressure cooker to get all that flavor in only an hour.

The market in July is a wondrous place: juicy tomatoes, jewel-toned eggplants, sweet yellow corn. But greens that look like weeds may be more intimidating. Here's how to tame them.

If you've ever eaten at a Korean restaurant, you're used to the endless side dishes that come out with the meal. They're called banchan, and they're remarkably simple to make for yourself.

Elizabeth Wiley, chef-owner of two top Dayton, Ohio, restaurants, goes off-menu to cook beer-braised turkey thighs in her home kitchen.

Sous-vide makes meat moist and flavorful, but can take up to 96 hours, not to mention a $500 machine. Chef Christina Tosi shares a technique she uses to cheat in her home kitchen: the "Bird in a Bag."