If ever there was a time for indulgence, it would be the holiday season. With the end of the year approaching and families gathering to celebrate, it's the perfect time to pull out your favorite ...

I recently returned to my old stomping grounds on Cape Cod to visit my beautiful niece, Daven, and her husband and my good friend, Benn. It was only the second time the Lovely Lois and I had left ...

In a sauce pan on medium heat, simmer the stock (do not bring it to a boil). Slowly whisk in the butter, one piece at a time. Add the garlic and saffron. Cook everything on low for approximately three ...

Frozen lobster tails are easy now to come by. Most supermarkets sell them and my local market frequently puts them on sale for 5 bucks each, making them more affordable than a... Frozen lobster tails ...

"Heavy cream is one of those things that is always in my fridge," writes cookbook author Stacey Ballis. "It’s the perfect way to smooth out a sauce, add a creamy texture to a dessert, and is essential ...

1. In large pot, heat stock until warmed thoroughly. Let rest over very low heat while preparing risotto. 2. In medium pot, sautée shallots and minced garlic in about 2 1/2 T of olive oil. After ...

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...