A Meaty Subject

Pan-Seared Steaks with Herb Sauce

Find out how we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock.

Winter Go-To

Roasted Butternut Squash

For this warming winter dish we swapped in melted butter for olive oil to promote the flavorful Maillard reaction. Finally, we selected a mix of toppings that added crunch, creaminess, brightness, and visual appeal.

Hearty Vegetables

Roasted Brussels Sprouts

What would it take to create tender, nutty-tasting Brussels sprouts in just one pan? To ensure we achieved this balance, we started out roasting the “tiny cabbages,” covered, with a little bit of water.

Velvety Smooth

Cauliflower Soup

For a creamy cauliflower soup without the cream, we rely on cauliflower’s low insoluble fiber content to produce a velvety smooth puree. Florets fried in butter until browned make for a richly flavored garnish.

Sweet Treat

Ultimate Chocolate Cupcakes

There’s only so much chocolate you can cram into a cupcake before the texture literally falls apart. To get our fill, we had to think beyond the batter.

A Crisp Crust

Pan-Seared Chicken

Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leathery meat. But not when you do most of the cooking in the oven.

Hearty Soup

Split Pea and Ham Soup

Good Morning

Buttermilk Waffles

How do you get waffles to come out crisp yet fluffy every time? Step one: Stop treating them like bumpy pancakes.