4 sprigs watercress for garnish. 1. Place bacon and milk in a saucepan, bring to a simmer, remove from heat and allow to steep 30 minutes. Meanwhile, in a bowl mix 1 cup water with lemon juice. Peel ...

This puree was inspired by a dish we had at Alinea, during the most impressive meal we have ever been served. The dish that inspired us was lobster (butter-poached, we believe), served with lobster ...

Lay 16 of the wonton skins out on a work surface. Place a heaping spoonful of the puree in the center of 8 skins. Brush the remaining 8 skins with water and place them on top of the filled skins. Run ...

Season scallops with salt and pepper. Heat 1 T olive oil in a sauté pan and sear scallops on each side for 2-3 minutes or until golden brown. Half way through searing, add 1 T whole butter and baste ...

Cook time: 30 minutes, plus about 2 hours for marmalade Put the wine in a medium saucepan and bring to a simmer over high heat. Ignite the alcohol with a long kitchen match or the burning tip of a ...

Scrub the sunchokes and carefully peel the outer skin. Slice them thinly and store in ice water. Melt the butter in a heavy-bottomed saucepan over medium heat. Add the garlic and shallots and sweat ...

We're living in a great vegetable renaissance, a time when chefs are using greater quality and more of a variety of vegetables than ever before. One of the many benefits of this is the prevalence of ...

We all have go-to vegetables we always purchase at the market, but there is a world of produce out there to explore. One delicious but quite mysterious vegetable is the sunchoke. If you're now asking, ...

At the root of every hearty winter meal is some kind of root vegetable. From potatoes and carrots to parsnips and beets, they get plenty of attention during colder weather. But one root veggie in ...

Chef Edward Lee takes Audrina Patridge around South Korea to experience some of the country's best cuisine. Watch it all on 1st Look this Saturday after Saturday Night Live on NBC and learn how to ...

Lay 16 of the wonton skins out on a work surface. Place a heaping spoonful of the puree in the center of 8 skins. Brush the remaining 8 skins with water and place them on top of the filled skins. Run ...