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In the spotlight
The most traditional tagines are made with lamb, chicken, goat, and vegetables, and the delicate and tangy flavors that the region is known for are expressed in this quintessential Berber dish. See Daniel Boulud's step-by-step cooking recipe to learn to make this regional classic.
This paleron carbonnade, a classic Belgian preparation, was introduced to our menus by an authentic Belgian—our corporate chef Fabrizio Salerni. Paleron, known in America as flat-iron steak, is a very good cut to braise and will serve a large group of people.
Ah, caramel! I’m currently obsessed with caramel, and this rich and indulgent tart is the proof. With an extra-creamy caramel and mascarpone filling, coated with a thin layer of caramel chocolate glaze, and embellished with a mass of nuts floating on the surface, every mouthful is a treat.
Ingredient of the week
This spice, imported from Sri Lanka (formerly known as Ceylon) and China, is harvested twice a year. It comes from the cinnamon tree, the bark of which is scraped off and cut into strips. After being dried in the sun, these strips are turned into the cinnamon sticks we are familiar with. It has been used since ancient times, and its existence has been recorded in Chinese botanical treatises written several thousand years before Christ. In powder form, it is used as an ingredient in both sweet and savory dishes.