Between duck and dessert, the rest of the menu has to merely be fine for Le PasSage to pass muster. When the kitchen executes ...

Called "soupe à l'oignon" in France, chef Ludo Lefebvre's classic recipe includes beef stock, dry sherry, Worcestershire ...

Thomas Keller’s Roulade of Duck with Creamed Corn & Morel Mushroom Sauce is a refined and elegant dish from The French Laundry Cookbook. This recipe showcases Keller’s meticulous approach to ...

Duck steak au poivre is “the kind of dish that ... then reduce for 2 minutes. If you reduce sauce too much, add stock or water, not cream. Return steak to pan and toss it in the sauce for ...

This recipe sticks to tradition with beaten egg folded through the rice, but there’s a twist: a whole duck egg hidden within ... 2 tbsp light soy sauce and a couple of handfuls of finely chopped ...

For this recipe, however, we cook the shrimp separately with garlic, red and black pepper, and salt, then make the sauce and add the cooked shrimp at the very end just to warm it through.

The single most nerve-racking thing about making this simple, elegant custard sauce is that it can overcook ... Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall ...