Join her on Tuesday, January 14, from 12:30 PM to 2:00 PM for a transformative Lunch and Learn titled "Don’t Quit—Thrive: Designing Your Path to a Thriving Life." Hosted in partnership with the ...

Remove the top and bottom ends of the tomatoes and strip away any remaining core. Discard ends. Slice tomatoes into 1/2-inch slices, for a total of 12 slices, and set aside. Line a baking sheet with ...

Slice the venison tenderloin into one-inch-long strips. Marinate overnight with the gin and juniper berries in a plastic container or a zippered plastic bag. The next day, in a food processor, mix ...

Bring crab stock to a simmer in a medium pot. Heat the olive oil in a wide shallow saucepan over medium-high heat. Add onion, fennel, and leek and cook until soft, but not browned, four to five ...

Soak quail in buttermilk in refrigerator for at least six hours or overnight. When ready to cook, drain quail, rinse thoroughly with water, and pat dry with paper towels. Preheat oven to 400°F.

In a 4-quart heavy-bottomed saucepan, melt butter. Add onion, leeks, carrots, celery and garlic, and cook for two minutes. Add curry paste and curry powder and cook for about two minutes on medium ...

Put sugar and water in medium heavy-bottomed sauce­pan that’s very clean and dry. Stir gently to combine, being careful not to get sugar on sides of saucepan. Mixture will resemble wet sand. Place ...

Rinse chicken with cold water and pat dry with paper towel. Mix together buttermilk and hot sauce; coat chicken and place in the refrigerator to soak for 10 hours. Mix flour with salt, pepper, garlic ...

Melt four tablespoons of the butter in a large, heavy pot over medium heat. Add the onions and sauté until tender and caramelized, about 25 minutes. Transfer to large bowl. Melt remaining four ...

Chef’s note: Sometimes called lemon butter or lemon jam, this lovely sauce keeps in the refrigerator in a tightly closed container. It can be mixed with whipped cream or mascarpone and used as a ...

Put 1.5 ounces bittersweet chocolate in a small heat-proof bowl. Heat 1/3 cup of the heavy cream in a small saucepan over moderately low heat. Pour the warm cream over the chopped chocolate and let ...

Using a mandolin or a vegetable peeler, cut the squash into 1/8-inch-thick ribbons until you reach the core and can see the seeds. Reserve the cores for corn stock. Working in batches, heat a large ...