An omelet is both easy and economical, fitting perfectly into busy weekday evenings — though it also makes a delicious weekend brunch. You can...

Give fish dishes an extra boost of umami (the fifth basic taste) by adding mushrooms to the dish. Here they are both pan-fried and in...

A good, old classic from the borderland between France and Germany — Alsace. Traditionally, the dish was prepared in a baeckeoffe: a glazed clay pot,...

Apple and bacon is a true Danish classic, where the salty, smoky pork meets the sweetness of apples and onions. In Brian Mark's version, the...

  This little light dish is a tribute to spring's pantry. Feel free to use white asparagus with thick stems – but if you can...

Follow along as Brian Mark shows you how to give the classic sauce velouté – one of the famous French mother sauces – a fresh...

Tomato sauce is another of the five classic basic sauces in French cuisine – simple, rich and full of character. In this recipe, Brian Mark...

We've once again headed out into the open air with outdoor enthusiast and hunter Gordon P. – which is why you're getting his recipe for...

Sauce Hollandaise is one of the great classics of French cuisine – a creamy, buttery and tangy sauce that can elevate everything from poached eggs...