The beauty of chives is that they simply don’t need to be the center of attention. They work best to support other flavors, to bolster and, with a few snips, make the mundane marvelous. Chive oil is ...

Blend the coarsely chopped chives with the oil and a generous pinch of salt at high speed until smooth. Transfer the chive oil to a jar. In a large saucepan, cover the potatoes with cold water and ...

The first time I made this soup was at culinary school with Chef Dan Hugelier. He chopped up a whole lobster in front of the class, and it seemed like a waste of lobster until we tried the soup, which ...

Makes 6. Recipe is from “Savory Pies — Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Crusts” by Greg Henry, who says, “Make these with the freshest small ...

Adding a finishing oil to your dish is an easy way to give it a refined, sophisticated touch. Finishing oil, which is not the same thing as plain cooking oil, is designed to impart a light flavor that ...