Fill a blender with hot tap water and set aside for 5 minutes. Pour out water. In a small saucepot, melt butter, swirling constantly until it reaches 150 degrees F. In blender, combine egg yolks, ...

There’s a lot of inspiring stuff flying off the presses lately, and we’re thrilled to make room on our bookshelves -- but not at the expense of that one old favorite. You know, the cookbook whose ...

Melt butter in a saucepan or in the microwave. Add the egg yolks, lemon juice, salt and cayenne pepper to a blender and blend 30-45 seconds to mix and add a little air to the eggs. While the blender ...

Ever the pragmatist, Julia Child knew American cooks needed both an understanding of classic recipes and tips for taking shortcuts. Which is why in her “Mastering the Art of French Cooking” she ...

Dress up fresh, wild Alaska cod — or salmon, halibut, scallops — with a classic side of asparagus and other spring vegetables. Simple and delicious, the kicker is a rich, velvety hollandaise. There’s ...

Ever the pragmatist, Julia Child knew American cooks needed both an understanding of classic recipes and tips for taking shortcuts. Which is why in her "Mastering the Art of French Cooking" she ...

If you're craving a traditional eggs Benedict dish for breakfast or brunch, try out this recipe from Florida-based food blogger and cookbook author, Christine Pittman. "I'm a big fan of ordering eggs ...

Tossed constantly over high heat, the asparagus spears will roast in just a few minutes. This method brings out the vegetable’s flavor while keeping its lovely crunch. Hollandaise sauce, torqued with ...

Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away. Add the egg yolks, lemon juice, salt and cayenne (if using) into ...

Ever the pragmatist, Julia Child knew American cooks needed both an understanding of classic recipes and tips for taking shortcuts. Which is why in her Mastering the Art of French Cooking she offered ...