12 (1 1/2-ounce) veal medallions
1 1/4 teaspoons salt
1 1/8 teaspoons freshly ground white pepper
2/3 cup all-purpose flour
About 1/2 cup vegetable oil
2 tablespoons plus 1 teaspoon unsalted butter
1 pound white button mushrooms, stemmed, wiped clean, and sliced
1/2 cup finely chopped green onions (green parts only)
1 pound jumbo lump crabmeat, picked over for shells and cartilage
16 spears blanched asparagus
1 cup Hollandaise Sauce, recipe follows
3 large egg yolks
2 teaspoons water
1/2 cup melted clarified butter or 8 tablespoons (1 stick) unsalted butter, melted
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.
Take a sweet trip down memory lane by ogling these old-school candy bars and confections.