Store-bought tartar sauce might not taste as great as the homemade version, but with a few adjustments, you'll barely be able ...

Your store-bought barbecue sauce may taste a little one-note, but there are some chef-approved additions that will take the ...

Whisk in the lemon juice until well-combined. Add the chopped tomatoes, shallot and garlic. Heat the pan over a medium heat until the sauce vierge mixture is just warmed through. Add the tarragon ...

His version of sauce vierge includes crisp ... Stir together shallot, lemon zest and juice, vinegar, parsley, garlic, tarragon, black pepper, and remaining 1/2 teaspoon kosher salt in a separate ...

Tofu is a handy ingredient in more ways than one for those eating a vegan diet. Our expert says it's the secret addition to ...

Bake for 12–15 minutes until cooked through. Cut the lemon into wedges. To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt ...

and finely grate the zest of half a lemon into the pan, then mince or grate the garlic in as well, followed by ½ teaspoon of dried tarragon or thyme. Add the prepared carrot and leek and pour 2 ...

The First Growth Bordeaux wine dinner - seven courses, 12 wines, $1,000 – is 6 to 10 p.m. Wednesday, Oct. 30. The wines are ...

Pour in beer and sprinkle tarragon ... your eye on the sauce and whisk occasionally to avoid burning the cream.) Once the cream has thickened, 5 to 8 minutes, whisk in lemon zest and juice.

This week’s recipe, which features a classic combination of steamed salmon and lemon caper butter ... remove the lid or plastic wrap. Spoon the sauce over the fish to coat.