1 cup distilled white vinegar
4 (1 1/2-pound) live Maine lobsters
1/2 cup canola oil
3 carrots, peeled, thinly sliced
1 onion, thinly sliced
1 fresh fennel bulb, thinly sliced
2 tomatoes, thinly sliced
4 fresh tarragon sprigs
5 quarts water
8 cups fresh rosemary leaves stripped from branches (about ten .66-ounce packages)
2 tablespoons, plus 1 1/2 cups (3 1/4 sticks) butter, room temperature
2 pounds assorted fresh wild mushrooms, cut into 1-inch pieces (recommended: oyster, crimini, chanterelle, and stemmed shiitake)
4 large fresh thyme sprigs
3 cloves garlic, halved
Use kitchen shears to cut the lobster shells. Using kitchen shears or a heavy large knife, cut the lobster tails lengthwise in half and remove the tail meat. Cut the meat into large bite-size pieces. Place in a medium bowl, then cover and refrigerate. Reserve the claw and tail shells.
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 …
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.