PITY the poor saucier. Though the position of maker-of-sauces has been, since Escoffier, near the top of the kitchen brigade hierarchy, often the sauces themselves go unsung. Unlisted on menus, taken ...

Put stock and wine in a saucepan and bring to a boil. Reduce the heat and simmer. Add diced shallot and Dijon mustard.

MINNEAPOLIS — A popular restaurant in Minneapolis is introducing new dishes for the new season. Tulibee, a Scandinavian-influenced restaurant located inside the Hewing Hotel in the North Loop ...

Heat oil over medium heat in a medium skillet. In a medium mixing bowl, place pistachios, bread crumbs, cheese, and salt and pepper (or seasoning blend, if using). Mix ingredients completely. Place ...

When you’ve let your wine go a little over the edge, there’s no easier or better or richer use for it than beurre blanc. In its most basic and perhaps delicious form, a beurre blanc is nothing more ...

Chef Kyle Taylor’s latest dish is fully inspired by the summer season. Taylor, who owns North Shore Private Dining, whipped up a brined king salmon with sautéed asparagus and a caper-dill beurre blanc ...

Rose, jasmine, honeysuckle, lavender -- are pure romance. And lemon verbena, that wonderfully aromatic herb with slender green leaves, may be the most romantic of them all. Its captivating perfume is ...

Pat seabass dry with a paper towel; cut 2-3 slits into seabass skin, season with salt and pepper. Heat oil in a 12-inch sauté pan over medium-high heat until, hot but not smoking. Place seabass in the ...

MINNEAPOLIS — New Year's Eve is often filled with drinks, resolutions and food. Bjorn Thompson, the executive chef at Breva, stopped by the KARE 11 Saturday show with a possible addition to your New ...

Shallow poaching under a cartouche, a circle of parchment paper, yields tender fish in minutes. This method works with any mild fish, such as flounder, rockfish, or grouper. If any fillets are of ...

Beurre blanc traditionally accompanies white fish, like pike or bass, but is equally delicious on steamed vegetables like asparagus or cauliflower. The heat from the stove and the action of whisking ...

Makes about a pint, which goes a long way (it will probably serve 8 to 12). Feel free to cut this in half, but much less than that becomes a little hard to control because you won’t have much liquid ...