Chef Remy uses homemade sourdough bread, which works well with richness of two cheeses: emmantal for metling and parmesan for saltiness. He layers the sandwich with thinly cut prosciutto for flavor...
Get in the spirit of the season with this chocolate recipe, perfect for a family-friendly weekend activity or Halloween party dessert. Chef Tracy makes hers a little more mystical by brushing gold...
Take an heirloom tomato for example. Delicious right off of the vine with its naturally sweet and somewhat acidic boldness, it can be easily paired with a sprinkle of sea salt, a little olive oil,...
One of the secrets of Chef Penny's recipe is overemphasizing the coconut flavor with high-quality canned coconut milk for richness, coconut extract and toasted coconut. There's plenty of pineapple in...
Chef Palak demonstrates three key techniques in the process: brining, fermentation and blanching. She slices her potatoes with a mandolin, double fries the shoestrings for extra crispiness and purees...
"Fettuccine alfredo, the way it's meant to be ... doesn't take a lot of ingredients, and everyone loves it," Chef Frank says. "I serve it during the holidays. It's a labor of love." He starts with...
Chef Tracy steps her roll recipe up with croissant dough, a sweet filling incorporating maple and bourbon, and mascarpone: the Italian cream cheese that is sweeter and creamier than traditional...
"I wanted to combine my love for cooking meat and a little bit of the experience that I had in France," Chef Adriana explains. She selects a 1 1/2-inch thick cut of rib-eye, leaves the bone in for...
"I've been making this yeast-raised dough recipe for a very long time: It's going to be super fluffy and light on the inside and caramelized and crunchy on the outside," Chef Tracy says. "This is...
Chef Penny says she likes to add things to her recipes anywhere she can make it more interesting. For pancakes, she creates a more complex flavor with whole wheat flour, adds color and depth with...
There’s a river in South Carolina called the Pee Dee River, and anything east of that is vinegar-based barbecue: cider, brown sugar, chili flakes, if you like it spicy; it’s very wet. It’s mopped on...
Chef Chris leaves the bones inside a chicken for juiciness and breaks the bird down into eight pieces. He uses a vacuum seal bag for his brine, removes excess air to compress the flavor of the brine...