Add Yahoo as a preferred source to see more of our stories on Google. There are miracles happening in restaurant kitchens every day. Cooking techniques and complex recipes that can take years to ...

Beurre blanc, or "white butter" in French, is the perfect sauce for seafood (and most other things, really). It's a simple mixture of butter, white wine, shallots, white vinegar, and some salt and ...

It’s a French classic. Creamy and velvety smooth, the ingredients are simple. The taste is sublime —lucious, voluptuous and tantalizing. Quickly prepared, this slightly tricky emulsification of sweet ...

Living in a city where seafood rules the cuisine is nothing new to me. Being from Houston and with a San Diegan as a partner, my house is once again full of seafood lovers. For his coming birthday ...

The ingredients, fully prepped. The secret is is the emulsified buttery sauce. I grew up with vegetables often coming from a can or being overcooked. I don’t blame mom, she was trying to feed a family ...

Sometimes you want to make a nice, fancy dinner for yourself, your partner or your family. A nice, perfectly done salmon with a delectable sauce drizzled over the top garnished with shallots and sun ...

BATON ROUGE, La. (WAFB) - Compound butter sauces are part of the way of life in South Louisiana. Though similar in method, each beurre sauce has its own ingredient that makes it unique. This classic ...

“I serve this seafood terrine cold and make it the day before. I make the beurre blanc sauce right before serving it and serve it with micro greens. I also use this sauce over seared scallops. I use a ...

Heat oil over medium heat in a medium skillet. In a medium mixing bowl, place pistachios, bread crumbs, cheese, and salt and pepper (or seasoning blend, if using). Mix ingredients completely. Place ...

About a million years ago, I fell in love with a beautiful girl. I wanted to show off my culinary skills, which looking back was more enthusiasm and luck than actual skill. The meal I had planned was ...

Every party needs a centerpiece, and a whole grilled fish is one of Standard International hotel group creative director Angela Dimayuga’s favorites. When it’s wrapped in banana leaves and ...