While the temperatures are cool outside, I’ve kept warm inside and I've also been constantly craving warm comfort foods. So ...

There is something about ascending a staircase to reach the dining room of a restaurant. It’s a tone setter, more effective ...

If your pot roast sauce is too runny, don't fret. The Barefoot Contessa uses a specific type of canned tomatoes to help ...

One of my most prized possessions is the copy of Julia Child's Mastering the Art of French Cooking that my grandmother gave me when I turned 30. I remember seeing the cookbook in her kitchen every ...

New this month to the dinner menu is roasted pheasant ($56) served with oyster mushroom-cognac sauce ... this one known for its fall-apart beef chunks simmered in a rich red-wine gravy with ...

Over the years, I've tried many recipes, but none captivated me as much as Ina Garten's, which includes a surprising ingredient: cognac. Most traditional recipes use beef broth or red wine to ...

Chef Ivan Jacobo opened his new Phoenix restaurant in December. There, he's switching up a classic dish.

Clayton's pricey 801 Chophouse is the restaurant of choice when members of the St. Louis Board of Education want to go out ...

They'll be cooked down for about 15 minutes, at which time you'll add Cognac and red wine to the ... When you gently touch the beef with your fork and it shreds away, you know you've reached ...