Pastry Chef Selina Progar, of Eleven, is sharing her recipe for a toasty, warm Crème Brûlée dessert that will warm your soul ...

Hollandaise is made by emulsifying egg yolks with lemon juice and clarified butter. Perfect for benedicts, eggs, vegetables, fish and savory crepes. Here, I take some steps that to some might seem ...

Add the butter and beat with a handheld mixer until ... Cook 2 of the steaks over moderately high heat, turning once, until browned and medium-rare, 3 to 4 minutes per side. Transfer to plates.