This classic French soup is made with Rich Beef-Bone Stock and a heavy blanket of sautéed onions and leeks. You can lighten it up a bit by serving the soup as is, without the traditional cheese and bread topping. In Parisian bistros, onion soup is prepared in an ovenproof bowl, topped with a slice of […]
The Champagne is for celebratory effect more than anything, but we love it.
Children of the 1980s, you’re gonna love this one.
Make this holiday herb and citrus crusted beef tenderloin in four easy steps: make the rub, roast the beef, prep the sauce, and bake the store-bought puff pastry. It’s an impressive centerpiece, for sure, and since every element can be made ahead, you’ll have plenty of time to focus on your guests.
When Faith and Alex Province pressed Chris Prosperi for his most simple gravy recipe, this is the one he gave them. Chris adds a splash of Worcestershire sauce because he loves the depth it imparts, and balsamic for its acidity. Faith suggested the old British staple Marmite might add that savory umami note Chris loves so […]