The word itself is delicious -- veloute, veh-loo-TAY. If you were in Paris, you’d see them on the menus in bistro after brasserie after restaurant. Velvety, creamy soups, sometimes classic, sometimes ...

Getting your Trinity Audio player ready... Watching the Oscars, like the Super Bowl, has become almost an unofficial holiday, an occasion when tens of millions of us get together for an old-fashioned ...

In a food processor, combine all of the ingredients except the seltzer and canola oil and puree until smooth. Scrape the batter into a large bowl and let stand for 15 minutes. Whisk 1/3 cup of the ...

Last week, I made a super-easy puréed squash soup with roasted red peppers and buttermilk. But that recipe barely made a dent in the hulking squash I’d roasted the weekend before, and I had buttermilk ...

Generously salt and pepper the trout, and lay the fillets skin side down on a wire rack.Start a fire in a Weber grill with 10 to 15 coals. Let the coals burn until the temperature reaches 150 to 170 ...

Tired of the same old appetizers? Blinis, small Russian pancakes, are the sensation of the moment and will make your dinner even more special. Learn how to make them quickly and easily at home with ...

WHEN I WAS A CHILD, my grandmother—a Russian transplanted to Texas—came to stay twice a year. She’d take over the kitchen and make dozens of what I then thought were her personal creation: cottage ...